1
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Ichim N, Marín F, Orenes-Piñero E. Potential Impact of Bioactive Peptides from Foods in the Treatment of Hypertension. Mol Nutr Food Res 2024; 68:e2400084. [PMID: 38923775 DOI: 10.1002/mnfr.202400084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 04/09/2024] [Indexed: 06/28/2024]
Abstract
SCOPE High blood pressure (BP) is the main preventable risk factor for cardiovascular diseases (CVDs). Much research is aimed at finding natural alternatives to control or prevent hypertension (HT), since some hypertensive patients do not respond to current pharmacological treatments or show undesirable side effects. METHODS AND RESULTS Forty relevant articles have been selected from various scientific literature databases. The results reveal that angiotensin-converting enzyme (ACE) inhibition is the most reported mechanism of action of antihypertensive peptides. The active peptides have a great variety of origins. Biopeptides with a molecular weight of <3 kDa, short chain <20 amino acids, and a hydrophobic amino acid sequence at the C- and N-terminus exhibit higher antihypertensive activity. They also show good stability to enzymatic hydrolysis and gastrointestinal digestion, and no toxicity. To determine antihypertensive effectiveness, in vitro and in vivo animal studies are the most frequent developed, with few in silico studies and only one human clinical trial. CONCLUSION There is interesting potential for antihypertensive peptides as promising natural candidates for the development of functional foods, nutraceuticals and drugs for preventive or therapeutic treatment of hypertension. The aim of this review is to study the role of food-derived bioactive peptides in HT.
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Affiliation(s)
- Natalia Ichim
- Department of Biochemistry and Molecular Biology-A, University of Murcia, Murcia, 30071, Spain
| | - Francisco Marín
- Department of Cardiology, Hospital Clínico Universitario Virgen de la Arrixaca, Murcia, 30120, Spain
| | - Esteban Orenes-Piñero
- Department of Biochemistry and Molecular Biology-A, University of Murcia, Murcia, 30071, Spain
- Proteomic Unit, Instituto Murciano de Investigaciones Biosanitarias Pascual Parrilla (IMIB-Pascual Parrilla), Murcia, Spain
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2
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Arena S, Renzone G, Ciaravolo V, Scaloni A. Albumen and Yolk Plasma Peptidomics for the Identification and Quantitation of Bioactive Molecules and the Quality Control of Hen Egg Products. Methods Mol Biol 2024; 2758:241-254. [PMID: 38549018 DOI: 10.1007/978-1-0716-3646-6_13] [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] [Indexed: 04/02/2024]
Abstract
Hen eggs and the corresponding food products are essential components of human diet. In addition to supplying basic nutrients, they contain functional peptides that are released in vivo within the intact raw material following physiological proteolytic events affecting specific proteins or derive from technological processing of albumen and yolk fractions as a result of the dedicated use of proteases from plant and microbial sources. Besides their potential importance for functional applications, peptides released under physiological conditions in intact egg can be used as markers of product storage and deterioration. Therefore, characterization and quantitation of peptides in egg and egg-derived products can be used to implement evaluation of potential bioactivities as well as to assess food product qualitative characteristics. Here, we provide dedicated information on extraction, identification, and quantitative analysis of peptides from albumen and yolk plasma; nano-liquid chromatography-mass spectrometry combined with bioinformatic analysis of resulting raw data by different software tools allowed to assign molecules based on database searching and to evaluate their relative quantity in different samples.
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Affiliation(s)
- Simona Arena
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy
| | - Giovanni Renzone
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy
| | - Valentina Ciaravolo
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy
| | - Andrea Scaloni
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Portici, Italy.
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3
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Pimchan T, Tian F, Thumanu K, Rodtong S, Yongsawatdigul J. Anti-Salmonella Activity of a Novel Peptide, KGGDLGLFEPTL, Derived from Egg Yolk Hydrolysate. Antibiotics (Basel) 2023; 13:19. [PMID: 38247578 PMCID: PMC10812675 DOI: 10.3390/antibiotics13010019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/16/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024] Open
Abstract
The present study aimed to characterize the mode of action of a novel antimicrobial peptide isolated from egg yolk hydrolysate. The EYHp6, KGGDLGLFEPTL, exhibited inhibition against Salmonella enterica serovar Typhimurium TISTR 292 and S. enterica serovar Enteritidis DMST 15679 with a MIC value of 2 mM. In contrast, S. enterica serovar Newport ATCC 6962 and other strains of Typhimurium and Enteritidis were inhibited at 4 mM. EYHp6 increased the cell membrane permeability of S. Typhimurium TISTR 292, leading to DNA leakage. Membrane integrity determined by propidium iodide and SYTO9 staining visualized by confocal microscopy demonstrated that EYHp6 at 1 × MIC induced disruption of cell membranes. Electron microscopy revealed that treatment of S. Typhimurium with EYHp6 led to damage to the cell membrane, causing the leakage of intracellular contents. Synchrotron-based Fourier-transform infrared spectroscopy indicated that EYHp6 killed S. Typhimurium by targeting fatty acids and nucleic acids in the cell membrane. The peptide did not show hemolytic activity up to 4 mM. These findings suggest that EYHp6 could be a promising antibacterial agent for controlling the growth of S. enterica.
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Affiliation(s)
- Thippawan Pimchan
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
| | - Fu Tian
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, China;
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand;
| | - Sureelak Rodtong
- School of Preclinical Sciences, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
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4
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Czelej M, Czernecki T, Garbacz K, Wawrzykowski J, Jamioł M, Michalak K, Walczak N, Wilk A, Waśko A. Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods 2023; 12:3394. [PMID: 37761103 PMCID: PMC10528016 DOI: 10.3390/foods12183394] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/05/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
A significant increase in interest in food-derived peptides obtained mostly through enzymatic reactions has been observed in the past few years. One of the best sources of bioactive peptides are defatted egg yolk proteins, which can potentially find application as high-quality nutritional supplements for infants with cow's milk protein intolerance and as natural preservatives. The aim of this study was to obtain peptides from defatted egg yolk protein, to study their antioxidant and antimicrobial properties, and to identify peptides with bioactive properties To control the course of the process, MALDI-TOF/MS (matrix-assisted laser desorption/ionization time-of flight/mass spectrometry) spectra were also examined. The peptide mixture obtained through enzyme digestion was tested for its antioxidant properties by measuring the scavenging activity in 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization (ABTS•+), and ferric reducing activity (FRAP) assays. Antimicrobial activity was also studied. The peptide mixture exhibited significant antioxidant activity: DPPH-1776.66 ± 32.99, ABTS-390.43 ± 8.92, and FRAP-16.45 ± 0.19. The inhibition of bacterial growth by two concentrations of the peptide mixture was examined. The best result was obtained in Bacillus cereus, with an inhibition zone of 20.0 ± 1.0 and 10.7 ± 0.6 mm at the concentrations of 50 and 25 mg/mL, respectively. The results of the study suggest that the mixture of egg yolk peptides may exhibit a number of health-promoting properties.
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Affiliation(s)
- Michał Czelej
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Katarzyna Garbacz
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Jacek Wawrzykowski
- Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
| | - Monika Jamioł
- Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
| | - Katarzyna Michalak
- Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Gleboka 30, 20-612 Lublin, Poland
| | - Natalia Walczak
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
| | - Agata Wilk
- Biolive Innovation Sp. z.o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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5
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Rios-Morales S, Brito-De La Fuente E, Torrestiana-Sánchez B. Kinetics of Egg-Yolk Protein Hydrolysis and Properties of Hydrolysates. ACS OMEGA 2023; 8:17758-17767. [PMID: 37251135 PMCID: PMC10210036 DOI: 10.1021/acsomega.3c00517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 04/26/2023] [Indexed: 05/31/2023]
Abstract
Lecithin-free egg yolk (LFEY) is a byproduct of the extraction of egg-yolk phospholipids, which contain approximately 46% egg yolk proteins (EYPs) and 48% lipids. The enzymatic proteolysis is the alternative to increase the commercial value of LFEY. The kinetics of proteolysis in full-fat and defatted LFEY with Alcalase 2.4 L was analyzed in terms of the Weibull and Michaelis-Menten models. A product inhibition effect was also studied in the full-fat and defatted substrate hydrolysis. The molecular weight profile of hydrolysates was analyzed by gel filtration chromatography. Results pointed out that the defatting process did not importantly affect the maximum degree of hydrolysis (DHmax) in the reaction but rather the time at which DHmax is attained. The maximum rate of hydrolysis (Vmax) and the Michaelis-Menten constant KM were higher in the hydrolysis of the defatted LFEY. The defatting process might have induced conformational changes in the EYP molecules, and this affected their interaction with the enzyme. Consequently, the enzymatic reaction mechanism of hydrolysis and the molecular weight profile of peptides were influenced by defatting. A product inhibition effect was observed when adding 1% hydrolysates containing peptides lower than 3 kDa at the beginning of the reaction with both substrates.
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Affiliation(s)
- Silvia
N. Rios-Morales
- Tecnológico
Nacional de México/IT-Veracruz, Av. M.A. de Quevedo # 2779, 91897 Veracruz, Ver., México
| | - Edmundo Brito-De La Fuente
- I&D
Centers China and Germany, BU PN K&IVF
Fresenius Kabi Deutschland GmbH, Siemenstraße 27, D-61352 Bad Homburg, Germany
- Institute
of Applied Sciences and Technology (ICAT), National Autonomous University of Mexico (UNAM), University City, 04510 Mexico
City, Mexico
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6
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Bartolomei M, Capriotti AL, Li Y, Bollati C, Li J, Cerrato A, Cecchi L, Pugliese R, Bellumori M, Mulinacci N, Laganà A, Arnoldi A, Lammi C. Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation. Antioxidants (Basel) 2022; 11:antiox11091730. [PMID: 36139804 PMCID: PMC9495363 DOI: 10.3390/antiox11091730] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/18/2022] Open
Abstract
Agri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bioactives or used as an alternative protein source. In this context, by-products from olive production and olive oil extraction process, i.e., seeds, can be fostered. In particular, this work was aimed at extracting and characterizing proteins for Olea europaea L. seeds and at producing two protein hydrolysates using alcalase and papain, respectively. Peptidomic analysis were performed, allowing to determine both medium- and short-sized peptides and to identify their potential biological activities. Moreover, an extensive characterization of the antioxidant properties of Olea europaea L. seed hydrolysates was carried out both in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH), by ferric reducing antioxidant power (FRAP), and by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, respectively, and at cellular level by measuring the ability of these hydrolysates to significant reduce the H2O2-induced reactive oxygen species (ROS) and lipid peroxidation levels in human intestinal Caco-2 cells. The results of the both hydrolysates showed significant antioxidant properties by reducing the free radical scavenging activities up to 65.0 ± 0.1% for the sample hydrolyzed with alcalase and up to 75.7 ± 0.4% for the papain hydrolysates tested at 5 mg/mL, respectively. Moreover, similar values were obtained by the ABTS assays, whereas the FRAP increased up to 13,025.0 ± 241.5% for the alcalase hydrolysates and up to 12,462.5 ± 311.9% for the papain hydrolysates, both tested at 1 mg/mL. According to the in vitro results, both papain and alcalase hydrolysates restore the cellular ROS levels up 130.4 ± 4.24% and 128.5 ± 3.60%, respectively, at 0.1 mg/mL and reduce the lipid peroxidation levels up to 109.2 ± 7.95% and 73.0 ± 7.64%, respectively, at 1.0 mg/mL. In addition, results underlined that the same hydrolysates reduced the activity of dipeptidyl peptidase-IV (DPP-IV) in vitro and at cellular levels up to 42.9 ± 6.5% and 38.7 ± 7.2% at 5.0 mg/mL for alcalase and papain hydrolysates, respectively. Interestingly, they stimulate the release and stability of glucagon-like peptide 1 (GLP-1) hormone through an increase of its levels up to 660.7 ± 21.9 pM and 613.4 ± 39.1 pM for alcalase and papain hydrolysates, respectively. Based on these results, olive seed hydrolysates may represent new ingredients with antioxidant and anti-diabetic properties for the development of nutraceuticals and functional foods for the prevention of metabolic syndrome onset.
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Affiliation(s)
- Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Anna Laura Capriotti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Yuchen Li
- Longping Biotech Co., Ltd., Sanya 572000, China
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Andrea Cerrato
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Raffaele Pugliese
- NeMO Lab, ASST Grande Ospedale Metropolitano Niguarda, 20162 Milan, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Aldo Laganà
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02-50319372
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7
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Shukla P, Chopada K, Sakure A, Hati S. Current Trends and Applications of Food-derived Antihypertensive
Peptides for the Management of Cardiovascular Disease. Protein Pept Lett 2022; 29:408-428. [DOI: 10.2174/0929866529666220106100225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/26/2021] [Accepted: 11/20/2021] [Indexed: 11/22/2022]
Abstract
Abstract:
Food derived Antihypertensive peptides is considered as a natural supplement for controlling the hypertension. Food protein not only serve as a macronutrient but also act as raw material for biosynthesis of physiologically active peptides. Food sources like milk and milk products, animal protein such as meat, chicken, fish, eggs and plant derived proteins from soy, rice, wheat, mushroom, pumpkins contain high amount of antihypertensive peptides. The food derived antihypertensive peptides has ability to supress the action of rennin and Angiotesin converting enzyme (ACE) which is mainly involved in regulation of blood pressure by RAS. The biosynthesis of endothelial nitric oxide synthase is also improved by ACE inhibitory peptides which increase the production of nitric oxide in vascular walls and encourage vasodilation. Interaction between the angiotensin II and its receptor is also inhibited by the peptides which help to reduce hypertension. This review will explore the novel sources and applications of food derived peptides for the management of hypertension.
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Affiliation(s)
- Pratik Shukla
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand- 388110,
Gujarat, India
| | - Keval Chopada
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand- 388110,
Gujarat, India
| | - Amar Sakure
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand- 388110, Gujarat,
India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand- 388110,
Gujarat, India
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8
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Peng S, Song H, Chen Y, Li S, Guan X. Oral Delivery of Food-derived Bioactive Peptides: Challenges and Strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shiyu Peng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Yaqiong Chen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
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9
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Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model. Poult Sci 2022; 101:101802. [PMID: 35325833 PMCID: PMC8938909 DOI: 10.1016/j.psj.2022.101802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 01/20/2022] [Accepted: 02/13/2022] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to determine the immunomodulatory activity of 2-step egg yolk protein hydrolysates. A two-step hydrolysate of egg yolk protein was prepared using 2 enzymes sequentially, pancreatin and neutrase (EYPH-PN). Our results illustrated that EYPH-PN increased the expression of inducible nitric oxide synthase (iNOS) mRNA in macrophages, resulting in increased nitric oxide (NO) production. EYPH-PN could also enhance the production of tumor necrosis factor (TNF)-α and interleukin (IL)-6 at both the mRNA and protein levels in macrophages. In addition, treatment with EYPH-PN increased the phagocytic activity of macrophages. According to the evaluation with specific inhibitors, both p38 and JNK cell signaling pathways were involved in the activation of macrophages induced by EYPH-PN. As the TLR-2 receptor of macrophages was blocked, the NO production induced by EYPH-PN was decreased. These results suggest that EYPH-PN activates RAW 264.7 macrophages via the TLR-2/p38/JNK pathway to increase the production of NO, TNF-α, and IL-6, and increases phagocytic activity. Furthermore, the immunomodulatory activity of EYPH-PN was maintained even after applying the in vitro digestion model. Taken together, EYPH-PN could be used as a functional food ingredient with excellent immunomodulatory activity in the food industry. Therefore, this study suggests a new alternative method to effectively utilize egg yolk protein, a by-product of the poultry industry.
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10
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Lee JH, Lee Y, Paik HD, Park E. Antioxidant and immune-modulating activities of egg yolk protein
extracts. Food Sci Anim Resour 2022; 42:321-331. [PMID: 35310562 PMCID: PMC8907799 DOI: 10.5851/kosfa.2022.e3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/05/2022] [Accepted: 01/07/2022] [Indexed: 11/06/2022] Open
Abstract
Egg yolk is widely used to extract lecithin, which is utilized in the food and
cosmetics industry. After lecithin is removed, the rest of egg yolk is generated
as a by-product. Thus, it is necessary to properly utilize it. In this study,
egg yolk protein extracts were produced using ethanol (EYE-E) and water (EYE-W).
Their antioxidant and immunomodulatory effects were then evaluated. Antioxidant
activities of EYE-E and EYE-W were determined using cellular antioxidant
capacity (CAC) assay and comet assay. EYE-E and EYE-W showed significant
(p<0.05) scavenging effects on intracellular reactive oxygen species
(ROS) in a dose dependent manner. At a concentration of 50 μg/mL, EYE-W
showed higher (p<0.05) antioxidant activity than EYE-E. EYE-E and EYE-W
also exhibited protective effects against DNA damage caused by oxidative stress.
After treatment with EYE-E and EYE-W, DNA damage level of 48.7% due to
oxidative stress was decreased to 36.2% and 31.8% levels,
respectively. In addition, EYE-E and EYE-W showed immunomodulatory effects by
regulating Th1 cytokines (TNF-α and IL-2) and Th2 cytokines (IL-10 and
IL-4) in Balb/c mouse splenocytes. These data suggest that EYE-E and EYE-W could
be used as functional food ingredients with excellent antioxidant and
immunomodulatory activities in the food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365,
Korea
| | - Yunjung Lee
- Department of Food and Nutrition, Kyungnam
University, Changwon 51767, Korea
| | - Hyun-Dong Paik
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Eunju Park
- Department of Food and Nutrition, Kyungnam
University, Changwon 51767, Korea
- Corresponding author : Eunju
Park, Department of Food and Nutrition, Kyungnam University, Changwon, 51767,
Korea, Tel: +82-55-249-2218, Fax: +82-505-999-2104, E-mail:
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11
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Egg Yolk Protein Water Extracts Modulate the Immune Response in BALB/c Mice with Immune Dysfunction Caused by Forced Swimming. Foods 2022; 11:foods11010121. [PMID: 35010247 PMCID: PMC8750884 DOI: 10.3390/foods11010121] [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: 11/29/2021] [Revised: 12/22/2021] [Accepted: 12/29/2021] [Indexed: 01/15/2023] Open
Abstract
The objective of this study was to determine the immunomodulatory effects of egg yolk protein–water extract (EYW) on splenocyte proliferation, cytokine secretion, immunoglobulin production, and NK cell cytotoxic activity in BALB/c mice. The forced swimming test (FST) was used to provide a model for suppressing immune regulation. The proliferation of B cells in the EYW supplementation group was significantly increased from the level to which it was reduced by the FST (from 40.9% to 81.8%, p < 0.05). EYW supplementation affected cytokine secretion of splenocytes. Levels of interleukin (IL)-2 and IL-10—as Th1 and Th2 cytokines, respectively—were decreased after the FST. However, EYW supplementation showed that secretion levels of these cytokines were significantly increased to pre-FST levels (p < 0.05). The production of immunoglobulins (IgA and IgG) was increased abnormally after the FST, whereas EYW supplementation significantly decreased it to pre-FST levels (p < 0.05). EYW supplementation also improved NK cell cytotoxic activity against YAC-1 tumor cells compared to the PC group (p < 0.05). These data suggest that EYW has potential as an immunomodulatory agent in the food and/or pharmaceutical industries.
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12
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Zhang X, Chelliappan B, S R, Antonysamy M. Recent Advances in Applications of Bioactive Egg Compounds in Nonfood Sectors. Front Bioeng Biotechnol 2021; 9:738993. [PMID: 34976961 PMCID: PMC8716877 DOI: 10.3389/fbioe.2021.738993] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 11/15/2021] [Indexed: 11/13/2022] Open
Abstract
Egg, a highly nutritious food, contains high-quality proteins, vitamins, and minerals. This food has been reported for its potential pharmacological properties, including antibacterial, anti-cancer, anti-inflammatory, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory effects, and use in tissue engineering applications. The significance of eggs and their components in disease prevention and treatment is worth more attention. Eggs not only have been known as a "functional food" to combat diseases and facilitate the promotion of optimal health, but also have numerous industrial applications. The current review focuses on different perceptions and non-food applications of eggs, including cosmetics. The versatility of eggs from an industrial perspective makes them a potential candidate for further exploration of several novel components.
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Affiliation(s)
- Xiaoying Zhang
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
- Centre of Molecular and Environmental Biology, University of Minho, Department of Biology, Braga, Portugal
- Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
| | - Brindha Chelliappan
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
| | - Rajeswari S
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
| | - Michael Antonysamy
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
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13
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Lu X, Sun Q, Zhang L, Wang R, Gao J, Jia C, Huang J. Dual-enzyme hydrolysis for preparation of ACE-inhibitory peptides from sesame seed protein: Optimization, separation, and identification. J Food Biochem 2021; 45:e13638. [PMID: 33543791 DOI: 10.1111/jfbc.13638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 01/15/2021] [Accepted: 01/18/2021] [Indexed: 01/16/2023]
Abstract
To prepare and identify ACE-inhibitory peptides originated from sesame seed protein, peptides with strong ACE-inhibitory activities were obtained via the optimization of protease and hydrolysis conditions, and these peptides were purified and identified by membrane separation, gel filtration, and liquid chromatography-mass spectrometry. Results showed that the dual-enzyme comprised alcalase and trypsin with the enzyme activity ratio of 3:7 was suitable to produce ACE-inhibitory peptides. The highest ACE-inhibitory activity of 98.10 ± 0.26% was obtained at the following parameters, pH 8.35, E/S ratio of 6,145 U/g, and hydrolysis time of 4.4 hr. ISGAQPSLR and VVISAPSK ranked the first and second ACE-inhibitory activity among 15 identified ACE-inhibitory peptides. Both peptides influenced ACE via binding with the S1 pocket, S2 pocket, and Zn2+ ion. ISGAQPSLR even impacted the S1' pocket. ISGAQPSLR and VVISAPSK acted as a competitive and noncompetitive inhibitor, respectively. ACE-inhibitory peptides derivated from sesame seed protein have potential applications in functional food. PRACTICAL APPLICATIONS: Although sesame seed protein is proven as the precursor of ACE-inhibitory peptide, preparing ACE-inhibitory peptide from sesame seed protein is still suffering from insufficient information on hydrolysis condition and the peptide sequence. Therefore, the performance of the typical protease on preparing ACE-inhibitory peptide from sesame seed protein has been evaluated, the effect of the amino acid composition of sesame seed protein and cleavage specificity of protease on the generation of ACE-inhibitory peptide has been investigated, hydrolysis conditions have been optimized, the peptide sequence has been identified to illuminate the effect of sesame seed protein fraction on the formation of ACE-inhibitory peptide and discuss the structural characteristics. ACE-inhibitory peptides originating from sesame seed protein could apply in functional food. It is promising for dual-enzyme hydrolysis to utilize in preparation of high-value bioactive peptides.
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Affiliation(s)
- Xin Lu
- Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, P.R. China
| | - Qiang Sun
- Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, P.R. China
| | - Lixia Zhang
- Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, P.R. China
| | - Ruidan Wang
- Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, P.R. China
| | - Jinhong Gao
- Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, P.R. China
| | - Cong Jia
- Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, P.R. China
| | - Jinian Huang
- Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, P.R. China
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14
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Miguel M, Vassallo DV, Wiggers GA. Bioactive Peptides and Hydrolysates from Egg Proteins as a New Tool for Protection Against Cardiovascular Problems. Curr Pharm Des 2021; 26:3676-3683. [PMID: 32216734 DOI: 10.2174/1381612826666200327181458] [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: 01/15/2020] [Accepted: 03/12/2020] [Indexed: 01/21/2023]
Abstract
The aim of the present work is to review the potential beneficial effects of dietary supplementation with bioactive egg protein hydrolysates or peptides on cardiometabolic changes associated with oxidative stress. The development of nutritionally improved food products designed to address specific health concerns is of particular interest because many bioactive food compounds can be potentially useful in various physiological functions such as for reducing oxidative stress. The results presented suggest that egg hydrolysates or derived peptides could be included in the diet to prevent and/or reduce some cardiometabolic complications associated with oxidative stress-related diseases.
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Affiliation(s)
- Marta Miguel
- Bioactivity and Food Analysis Laboratory, Instituto de Investigación em Ciencias de la Alimentación, Nicolás Cabrera, 9, Campus Universitario de Cantoblanco, Madrid, Spain
| | - Dalton V Vassallo
- Department of Physiological Sciences, Universidade Federal do Espirito Santo and School of Medicine of Santa Casa de Misericordia (EMESCAM), Av. Marechal Campos 1468, Zip Code: 29040-090, Vitoria, Espirito Santo, Brazil
| | - Giulia A Wiggers
- Cardiovascular Physiology Research Group, Federal University of Pampa, BR 472 - Km 592 - PO box 118. Zip Code: 97500-970, Uruguaiana, Rio Grande do Sul, Brazil
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15
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Moreno-Fernández S, Garcés-Rimón M, Miguel M. Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Peñaranda-López A, Brito-de la Fuente E, Torrestiana-Sánchez B. Fractionation of hydrolysates from concentrated lecithin free egg yolk protein dispersions by ultrafiltration. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Galali Y, Omar ZA, Sajadi SM. Biologically active components in by-products of food processing. Food Sci Nutr 2020; 8:3004-3022. [PMID: 32724565 PMCID: PMC7382179 DOI: 10.1002/fsn3.1665] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/01/2020] [Accepted: 05/06/2020] [Indexed: 01/14/2023] Open
Abstract
Food by-products happen at various stages of production and processing at home and on commercial scales. In the recent years, because of the fast-growing food companies and production, food processing by-products have gained a lot of interest and attracted many technical and health professionals as well as policy makers internally and internationally. Also, concerns are increasing about food by-products due to their ecological and environmental impact on the planet. This is particularly of concern when large companies emit. Large quantities of food by-products are thrown into environment in which they can be exploited technically, medicinally, and pharmaceutically. This is due to their chemical component and biologically active compounds of the by-products. Therefore, this systematic review focuses on the food by-product biological compounds present in different parts of the food products, particularly in some common foods such as fruits, vegetables, cereals, dairy products, meat, eggs, nuts, coffee, and tea. Moreover, the review also explains the kind of biologically active compounds and their quantity not just in edible foods, but also in part and types of the by-product which then can be reused and recycled into different processes in order to extract and get benefit from.
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Affiliation(s)
- Yaseen Galali
- Food Technology DepartmentCollege of Agricultural Engineering SciencesSalahaddin University‐ErbilErbilKRG‐Iraq
- Department of NutritionCihan University‐ErbilErbilIraq
| | - Zagros A. Omar
- Department of PhytochemistryScientific Research CentreSoran UniversitySoranIraq
- Department of PharmacyRwanduz Private Technical InstituteRwandusIraq
| | - S. Mohammad Sajadi
- Department of PhytochemistryScientific Research CentreSoran UniversitySoranIraq
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18
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Lee JH, Paik HD. Anticancer and immunomodulatory activity of egg proteins and peptides: a review. Poult Sci 2020; 98:6505-6516. [PMID: 31237321 PMCID: PMC8913999 DOI: 10.3382/ps/pez381] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 06/11/2019] [Indexed: 12/15/2022] Open
Abstract
Eggs are widely recognized as a highly nutritious food source that offer specific health benefits for humans. Eggs contain all of the proteins, lipids, vitamins, minerals, and growth factors necessary for embryonic development. In particular, egg white and yolk proteins are considered functional food substances because they possess biological activities such as antimicrobial, antioxidant, metal-chelating, antihypertensive, anticancer, and immunomodulatory activities. Peptides produced via processes such as enzymatic hydrolysis, fermentation by microorganisms, and some chemical and physical treatments of egg proteins have been shown to enhance the functional properties and solubility of these peptides. Peptide activity is strongly related to amino acid sequence, composition, and length. At present, cancer remains among the leading causes of mortality worldwide, and therefore research aimed at developing new treatments for cancer immunotherapy is of great interest. The present review focuses primarily on the anticancer and immunomodulatory activities of egg proteins and their peptides and provides some insight into their underlying mechanisms of action. A number of egg proteins and peptides have been reported to induce apoptosis in cancer cells, protect against DNA damage, decrease the invasion ability of cancer cells, and exhibit cytotoxic and antimutagenic activity in various cancer cell lines. Furthermore, egg proteins and peptides can stimulate or suppress pro- or anti-inflammatory cytokines, as well as affect the production of inflammatory mediators in a variety of cell lines. In addition, the composition of eggs and the processes of egg proteins and peptides production will be discussed.
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Affiliation(s)
- J H Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - H-D Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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19
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A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review. Food Res Int 2020; 131:109002. [PMID: 32247480 DOI: 10.1016/j.foodres.2020.109002] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/21/2019] [Accepted: 01/12/2020] [Indexed: 12/20/2022]
Abstract
Improper nutrition provokes many types of chronic diseases and health problems, which consequently are associated with particularly high costs of treatments. Nowadays, consumer's interest in healthy eating is shifting towards specific foods or food ingredients. As a consequence, bioactive peptides as a promising source of health promoting food additives are currently an intensely debated topic in research. Process design is still on its early stages and is significantly influenced by important preliminary decisions. Thus, parameters like peptide bioactivity within the product, selection of the protein source, enzyme selection for hydrolysis, peptide enrichment method, as well as stability of the peptides within the food matrix and bioavailability are sensitive decision points, which have to be purposefully coordinated, as they are directly linked to amino acid content and structure properties of the peptides. Branched chain amino acids (BCAA) are essential components for humans, possessing various important physiologic functions within the body. Incorporated within peptide sequences, they may induce dual functions, when used as nutraceuticals in functional food, thus preserving the foodstuff and prevent several widespread diseases. Furthermore, there is evidence that consuming this peptide-class can be a nutritional support for elderly people or improve human health to prevent diseases caused by incorrect nutrition. Based on the knowledge about the role of BCAA within various peptide functions, discussed in the review, special attention is given to different approaches for systematic selection of the protein source and enzymes used in hydrolysis, as well as suitable peptide enrichment methods, thereby showing current trends in research.
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20
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Tkaczewska J, Borawska-Dziadkiewicz J, Kulawik P, Duda I, Morawska M, Mickowska B. The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108616] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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21
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Lin SR, Lin SY, Chen CC, Fu YS, Weng CF. Exploring a New Natural Treating Agent for Primary Hypertension: Recent Findings and Forthcoming Perspectives. J Clin Med 2019; 8:E2003. [PMID: 31744165 PMCID: PMC6912567 DOI: 10.3390/jcm8112003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/14/2019] [Accepted: 11/14/2019] [Indexed: 12/13/2022] Open
Abstract
Primary hypertension describes abnormally-high systolic/diastolic blood pressure in a resting condition caused by various genetic or environmental risk factors. Remarkably, severe complications, such as ischemic cardiovascular disease, stroke, and chronic renal disease have led to primary hypertension becoming a huge burden for almost one-third of the total population. Medication is the major regimen for treating primary hypertension; however, recent medications may have adverse effects that attenuate energy levels. Hence, the search for new hypotensive agents from folk or traditional medicine may be fruitful in the discovery and development of new drugs. This review assembles recent findings for natural antihypertensive agents, extracts, or decoctions published in PubMed, and provides insights into the search for new hypotensive compounds based on blood-pressure regulating mechanisms, including the renin-angiotensin-aldosterone system and the sympathetic/adrenergic receptor/calcium channel system.
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Affiliation(s)
- Shian-Ren Lin
- Department of Life Science and Institute of Biotechnology, National Dong Hwa University, Hualien 97401, Taiwan; (S.-R.L.); (C.-C.C.)
- Graduate Institute of Cancer Biology and Drug Discovery, Taipei Medical University, Taipei 110, Taiwan
| | - Shiuan-Yea Lin
- Department of Anatomy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan;
| | - Ching-Cheng Chen
- Department of Life Science and Institute of Biotechnology, National Dong Hwa University, Hualien 97401, Taiwan; (S.-R.L.); (C.-C.C.)
- Camillian Saint Mary’s Hospital Luodong,160 Zhongzheng S. Rd. Luodong, Yilan 26546, Taiwan
| | - Yaw-Syan Fu
- Department of Biomedical Science and Environmental Biology, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Center for Infectious Disease and Cancer Research, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
| | - Ching-Feng Weng
- Department of Biomedical Science and Environmental Biology, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
- Department of Basic Medical Science, Center for Transitional Medicine, Xiamen Medical College, Xiamen 361023, China
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22
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Nolasco E, Guha S, Majumder K. Bioactive Egg Proteins. EGGS AS FUNCTIONAL FOODS AND NUTRACEUTICALS FOR HUMAN HEALTH 2019. [DOI: 10.1039/9781788013833-00223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The nutritional excellence of chicken egg is derived from its task as a life-giving medium, supplying the necessary nutrients to the hen's embryo while protecting it from external threats. Additionally, egg proteins possess unique biological activities above and beyond their known functional and nutritional roles. In the last few decades, extensive research has been done to evaluate the various biological activities of egg proteins and protein-derived peptides. Egg proteins and protein-derived peptides have been attributed to diverse biological activities, the most well-known being their antimicrobial properties. However, egg proteins and peptides have been shown to have other biological activities, such as antihypertensive, antioxidant, anticancer, immunomodulatory, and protease inhibitory activity. Egg-derived bioactive proteins have had a relevant scientific impact and exhibit promising applicability as an ingredient for the development of functional foods and nutraceuticals. However, it is critical to understand the effects of these proteins in signaling pathways to delineate their molecular mechanisms of action. Further studies are required to fill the current knowledge gaps. Therefore, the purpose of the chapter is to illustrate the present knowledge of the bioactivity of different egg proteins and their physiological effects.
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Affiliation(s)
- Emerson Nolasco
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
| | - Snigdha Guha
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
| | - Kaustav Majumder
- University of Nebraska-Lincoln, Department of Food Science and Technology 1901 N 21 St Lincoln NE 68588-6205 USA
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23
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Ganguly A, Sharma K, Majumder K. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:165-207. [PMID: 31351525 DOI: 10.1016/bs.afnr.2019.04.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Non-communicable diseases including cardiovascular diseases (CVDs) and associated metabolic disorders are responsible for nearly 40 million deaths globally per year. Hypertension or high blood pressure (BP) is one of the primary reasons for the development of CVDs. A healthy nutritional strategy complementing with physical activity can substantially reduce high BP and prevent the occurrence of CVD-associated morbidity and mortality. Bioactive peptides currently are the next wave of the promising bench to clinic options for potential targeting chronic and acute health issues including hypertension. Peptides demonstrating anti-inflammatory, anti-oxidant, and angiotensin-converting enzyme-I inhibitory activity are widely studied for the amelioration of hypertension and associated CVDs. Isolating these potent bioactive peptides from different food sources is a promising endeavor toward nutraceutical based dietary management and prevention of hypertension. Understanding the pathophysiology of hypertension and the action mechanisms of the bioactive peptides would complement in designing and characterizing more potent peptides and suitable comprehensive dietary plans for the prevention of hypertension and associated CVDs.
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Affiliation(s)
- Advaita Ganguly
- Comprehensive Tissue Centre, UAH Transplant Services, Alberta Health Services, Edmonton, AB, Canada
| | - Kumakshi Sharma
- Health, Safety and Environment Branch, National Research Council Canada, Edmonton, AB, Canada
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
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24
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Khueychai S, Jangpromma N, Choowongkomon K, Joompang A, Daduang S, Vesaratchavest M, Payoungkiattikun W, Tachibana S, Klaynongsruang S. A novel ACE inhibitory peptide derived from alkaline hydrolysis of ostrich (Struthio camelus) egg white ovalbumin. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.07.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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25
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Shu G, Huang J, Bao C, Meng J, Chen H, Cao J. Effect of Different Proteases on the Degree of Hydrolysis and Angiotensin I-Converting Enzyme-Inhibitory Activity in Goat and Cow Milk. Biomolecules 2018; 8:E101. [PMID: 30262795 PMCID: PMC6316464 DOI: 10.3390/biom8040101] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 09/21/2018] [Accepted: 09/21/2018] [Indexed: 11/16/2022] Open
Abstract
Angiotensin I-converting enzyme (ACE) peptides are bioactive peptides that have important value in terms of research and application in the prevention and treatment of hypertension. While widespread literature is concentrated on casein or whey protein for production of ACE-inhibitory peptides, relatively little information is available on selecting the proper proteases to hydrolyze the protein. In this study, skimmed cow and goat milk were hydrolyzed by four commercial proteases, including alkaline protease, trypsin, bromelain, and papain. Angiotensin I-converting enzyme-inhibitory peptides and degree of hydrolysis (DH) of hydrolysates were measured. Moreover, we compared the difference in ACE-inhibitory activity between cow and goat milk. The results indicated that the DH increased with the increase in hydrolysis time. The alkaline protease-treated hydrolysates exhibited the highest DH value and ACE-inhibitory activity. Additionally, the ACE-inhibitory activity of hydrolysates from goat milk was higher than that of cow milk-derived hydrolysates. Therefore, goat milk is a good source to obtain bioactive peptides with ACE-inhibitory activity, as compared with cow milk. A proper enzyme to produce ACE-inhibitory peptides is important for the development of functional milk products and will provide the theoretical basis for industrial production.
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Affiliation(s)
- Guowei Shu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jie Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Chunju Bao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jiangpeng Meng
- Department of Research and Development, Xi'an Baiyue Gaot Milk Corp., Ltd., Xi'an 710089, China.
| | - He Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jili Cao
- Department of Research and Development, Xi'an Oriental Dairy Co., Ltd., Xi'an 710027, China.
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26
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Production and Identification of Biologically Active Peptides Derived from By-product of Hen Egg-Yolk Phospholipid Extraction. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9713-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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Liao W, Jahandideh F, Fan H, Son M, Wu J. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:1-58. [PMID: 29860972 DOI: 10.1016/bs.afnr.2018.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The hen's egg is an important protein source of human diet. On average one large egg contains ~6g protein, which contributes to ~11% of daily protein intake. As a high-quality protein, egg proteins are well recognized as excellent sources of bioactive peptides. The objectives of this chapter are to introduce generation, bioactivities, and absorption of egg protein-derived bioactive peptides. Research on egg protein-derived bioactive peptides has been progressed during the past decades. Enzymatic hydrolysis is the major technique to prepare bioactive peptides from egg protein. Quantitative structure-activity relationships-aided in silico prediction is increasingly applied as a promising tool for efficient prediction of novel bioactive peptides. A number of bioactive peptides from egg proteins have been characterized for antioxidant, immunomodulatory, antihypertensive, antidiabetic, anticancer, and antimicrobial activities. Egg protein-derived peptides that can improve bone health have been reported as well. However, molecular mechanisms of many peptides are not fully understood. The stability and absorption routes, bioavailability, safety, and production of bioactive peptides await further investigation.
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Affiliation(s)
- Wang Liao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Forough Jahandideh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Myoungjin Son
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada.
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28
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Anti-Hypertensive Peptides Derived from Caseins: Mechanism of Physiological Action, Production Bioprocesses, and Challenges for Food Applications. Appl Biochem Biotechnol 2018; 185:884-908. [DOI: 10.1007/s12010-018-2692-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
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29
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Meram C, Wu J. Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophages. Food Res Int 2017; 100:449-459. [DOI: 10.1016/j.foodres.2017.07.032] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 07/15/2017] [Accepted: 07/16/2017] [Indexed: 01/09/2023]
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30
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Nongonierma AB, Lalmahomed M, Paolella S, FitzGerald RJ. Milk protein isolate (MPI) as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. Food Chem 2017; 231:202-211. [DOI: 10.1016/j.foodchem.2017.03.123] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 03/06/2017] [Accepted: 03/22/2017] [Indexed: 12/30/2022]
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31
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Mirzapour M, Rezaei K, Sentandreu MA. Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins. J Food Sci 2017; 82:2421-2431. [PMID: 28833139 DOI: 10.1111/1750-3841.13840] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 07/06/2017] [Accepted: 07/14/2017] [Indexed: 11/29/2022]
Abstract
In this study, the production, fractionation, purification and identification of ACE (angiotensin-I-converting enzyme) inhibitory peptides from wild almond (Amygdalus scoparia) proteins were investigated. Wild almond proteins were hydrolyzed using 5 different enzymes (pepsin, trypsin, chymotrypsin, alcalase and flavourzyme) and assayed for their ACE inhibitory activities. The degree of ACE inhibiting activity obtained after hydrolysis was found to be in the following order: alcalase > chymotrypsin > trypsin/pepsin > flavourzyme. The hydrolysates obtained from alcalase (IC50 = 0.8 mg/mL) were fractionated by sequential ultrafiltration at 10 and 3 kDa cutoff values and the most active fraction (<3 kDa) was further separated using reversed phase high-performance liquid chromatography (RP-HPLC). Peptide sequence identifications were carried out on highly potential fractions obtained from RP-HPLC by means of liquid chromatography coupled to electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). Sequencing of ACE inhibitory peptides present in the fraction 26 of RP-HPLC resulted in the identification of 3 peptide sequences (VVNE, VVTR, and VVGVD) not reported previously in the literature. Sequence identification of fractions 40 and 42 from RP-HPLC, which showed the highest ACE inhibitory activities (84.1% and 86.9%, respectively), resulted in the identification of more than 40 potential ACE inhibitory sequences. The results indicate that wild almond protein is a rich source of potential antihypertensive peptides and can be suggested for applications in functional foods and drinks with respect to hindrance and mitigation of hypertension after in vivo assessment. PRACTICAL APPLICATION This study has shown the potential of wild almond proteins as good sources for producing ACE-inhibitory active peptides. According to this finding, peptides with higher ACE inhibitory activities could be released during the gastrointestinal digestion and contribute to the health- promoting activities of this natural protein source.
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Affiliation(s)
- Mozhgan Mirzapour
- Dept. of Food Science, Engineering and Technology, Univ. of Tehran, Karaj, 31587-77871, Iran
| | - Karamatollah Rezaei
- Dept. of Food Science, Engineering and Technology, Univ. of Tehran, Karaj, 31587-77871, Iran.,Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, Univ. of Tehran, Karaj, 31587-77871, Iran
| | - Miguel Angel Sentandreu
- Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Bioactive peptides derived from egg proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2508-2530. [PMID: 28609123 DOI: 10.1080/10408398.2017.1329704] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
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Affiliation(s)
- Ya-Fei Liu
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Indrawati Oey
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Phil Bremer
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Pat Silcock
- a Department of Food Science , University of Otago , Dunedin , New Zealand
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Grootaert C, Matthijs B, Voorspoels S, Possemiers S, Smagghe G, Van Camp J. Egg-derived bioactive peptides with ACE-inhibitory properties: a literature update. Food Funct 2017; 8:3847-3855. [DOI: 10.1039/c7fo00839b] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Egg proteins contain a wide set of peptide sequences which have an impact on cardiovascular health.
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Affiliation(s)
- Charlotte Grootaert
- Department of Food Safety and Food Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
| | - Bea Matthijs
- Department of Food Safety and Food Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
| | - Stefan Voorspoels
- Flemisch Institute for Technological Research (VITO NV
- Vlaamse Instelling voor Technologisch Onderzoek)
- Boeretang 200 B-2400 Mol
- Belgium
| | | | - Guy Smagghe
- Department of Crop Protection
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
| | - John Van Camp
- Department of Food Safety and Food Quality
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Ghent
- Belgium
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Rizzetti DA, Fernandez F, Moreno S, Uranga Ocio JA, Peçanha FM, Vera G, Vassallo DV, Castro MM, Wiggers GA. Egg white hydrolysate promotes neuroprotection for neuropathic disorders induced by chronic exposure to low concentrations of mercury. Brain Res 2016; 1646:482-489. [DOI: 10.1016/j.brainres.2016.06.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 06/22/2016] [Accepted: 06/24/2016] [Indexed: 01/01/2023]
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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]
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Yousr M, Howell N. Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins. Int J Mol Sci 2015; 16:29161-78. [PMID: 26690134 PMCID: PMC4691102 DOI: 10.3390/ijms161226155] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2015] [Revised: 11/23/2015] [Accepted: 11/24/2015] [Indexed: 11/16/2022] Open
Abstract
Protein by-products from the extraction of lecithin from egg yolk can be converted into value-added products, such as bioactive hydrolysates and peptides that have potential health enhancing antioxidant, and antihypertensive properties. In this study, the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of peptides isolated and purified from egg yolk protein were investigated. Defatted egg yolk was hydrolyzed using pepsin and pancreatin and sequentially fractionated by ultrafiltration, followed by gel filtration to produce egg yolk gel filtration fractions (EYGF). Of these, two fractions, EYGF-23 and EYGF-33, effectively inhibited the peroxides and thiobarbituric acid reactive substance (TBARS) in an oxidizing linoleic acid model system. The antioxidant mechanism involved superoxide anion and hydroxyl radicals scavenging and ferrous chelation. The presence of hydrophobic amino acids such as tyrosine (Y) and tryptophan (W), in sequences identified by LC-MS as WYGPD (EYGF-23) and KLSDW (EYGF-33), contributed to the antioxidant activity and were not significantly different from the synthetic BHA antioxidant. A third fraction (EYGF-56) was also purified from egg yolk protein by gel filtration and exhibited high ACE inhibitory activity (69%) and IC50 value (3.35 mg/mL). The SDNRNQGY peptide (10 mg/mL) had ACE inhibitory activity, which was not significantly different from that of the positive control captopril (0.5 mg/mL). In addition, YPSPV in (EYGF-33) (10 mg/mL) had higher ACE inhibitory activity compared with captopril. These findings indicated a substantial potential for producing valuable peptides with antioxidant and ACE inhibitory activity from egg yolk.
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Affiliation(s)
- Marwa Yousr
- Faculty of Health and Medical Sciences, the University of Surrey, Guildford, Surrey GU2 7XH, UK.
| | - Nazlin Howell
- Faculty of Health and Medical Sciences, the University of Surrey, Guildford, Surrey GU2 7XH, UK.
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Laca A, Paredes B, Rendueles M, Díaz M. Egg yolk plasma: Separation, characteristics and future prospects. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.048] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Zambrowicz A, Eckert E, Pokora M, Bobak Ł, Dąbrowska A, Szołtysik M, Trziszka T, Chrzanowska J. Antioxidant and antidiabetic activities of peptides isolated from a hydrolysate of an egg-yolk protein by-product prepared with a proteinase from Asian pumpkin (Cucurbita ficifolia). RSC Adv 2015. [DOI: 10.1039/c4ra12943a] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Peptides isolated from egg yolk protein by-product hydrolysate prepared with unconventional proteinase from Cucurbita ficifolia exert multiple biological activities.
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Affiliation(s)
- Aleksandra Zambrowicz
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
| | - Ewelina Eckert
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
| | - Marta Pokora
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
| | - Łukasz Bobak
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
| | - Anna Dąbrowska
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
| | - Marek Szołtysik
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
| | - Tadeusz Trziszka
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
| | - Józefa Chrzanowska
- Department of Animal Products Technology and Quality Management
- Wroclaw University of Environmental and Life Sciences
- Wrocław
- Poland
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