1
|
Elisha C, Bhagwat P, Pillai S. Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides. Crit Rev Food Sci Nutr 2024:1-30. [PMID: 39206881 DOI: 10.1080/10408398.2024.2396067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Bioactive peptides (BPs) are short amino acid sequences that that are known to exhibit physiological characteristics such as antioxidant, antimicrobial, antihypertensive and antidiabetic properties, suggesting that they could be exploited as functional foods in the nutraceutical industry. These BPs can be derived from a variety of food sources, including milk, meat, marine, and plant proteins. In the past decade, various methods including in silico, in vitro, and in vivo techniques have been explored to unravel underlying mechanisms of BPs. To forecast interactions between peptides and their targets, in silico methods such as BIOPEP, molecular docking and Quantitative Structure-Activity Relationship modeling have been employed. Additionally, in vitro research has examined how BPs affect enzyme activities, protein expressions, and cell cultures. In vivo studies on the contrary have appraised the impact of BPs on animal models and human subjects. Hence, in the light of recent literature, this review examines the multifaceted aspects of BPs production from milk, meat, marine, and plant proteins and their potential bioactivities. We envisage that the various concepts discussed will contribute to a better understanding of the food derived BP production, which could pave a way for their potential applications in the nutraceutical industry.
Collapse
Affiliation(s)
- Cherise Elisha
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Prashant Bhagwat
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Santhosh Pillai
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| |
Collapse
|
2
|
Lin C, Tejano LA, Panjaitan FCA, Permata VNS, Sevi T, Chang Y. Protein identification and potential bioactive peptides from pumpkin ( Cucurbita maxima) seeds. Food Sci Nutr 2024; 12:5388-5402. [PMID: 39139947 PMCID: PMC11317681 DOI: 10.1002/fsn3.4188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 03/29/2024] [Accepted: 04/14/2024] [Indexed: 08/15/2024] Open
Abstract
Pumpkin is an economically important crop all over the world. Approximately, 18%-21% of pumpkins, consisting of peels and seeds by-products, are wasted during processing. In addition, the seeds are rich in protein and have the potency of bioactive peptide production. This study aims to recognize the proteins and investigate the potential bioactive peptides from pumpkin (Cucurbita maxima) seeds. Pumpkin seeds were subjected to hot air drying (HAD) at 55°C for 12 h and freeze-drying (FD) at -80°C for 54 h before they were powdered, analyzed, and precipitated by isoelectric point to obtain pumpkin seed protein isolates (PSPI). PSPI comprised 11S globulin subunit beta, 2S seed storage albumin, and chaperonin CPN60-1. To generate hydrolysate peptides, PSPI was hydrolyzed using papain, pepsin, and bromelain. FD group pepsin hydrolysates had the highest peptide content of 420.83 mg/g. ACE inhibition and DPP-IV inhibition activity were analyzed for each enzymatic hydrolysate. The pepsin hydrolyzed sample exhibited the highest ACE inhibition of 70.26%, and the papain hydrolyzed sample exhibited the highest DPP-IV inhibition of 30.51%. The simulated gastrointestinal digestion (SGID) conducted by pepsin and pancreatin increased ACE inhibitory activity from 76.93% to 78.34%, and DPP-IV inhibited activity increased from 58.62% to 77.13%. Pepsin and papain hydrolysates were fractionated using ultrafiltration to measure ACE and DPP-IV inhibition activity. The highest free radical scavenging abilities were exhibited by the <1 kDa hydrolysate fractions with 78.34% ACE inhibitory activities and 79.55% DPP-IV inhibitory activities. This research revealed that pumpkin seeds had the potency to produce bioactive peptides.
Collapse
Affiliation(s)
- Chu‐Ti Lin
- Department of Food ScienceNational Taiwan Ocean UniversityKeelungTaiwan
| | - Lhumen A. Tejano
- Institute of Fish Processing Technology, College of Fisheries and Ocean SciencesUniversity of the Philippines VisayasMiagaoIloiloPhilippines
| | | | | | - Tesalonika Sevi
- Department of Food ScienceNational Taiwan Ocean UniversityKeelungTaiwan
| | - Yu‐Wei Chang
- Department of Food ScienceNational Taiwan Ocean UniversityKeelungTaiwan
| |
Collapse
|
3
|
Wang B, Zhang H, Wen Y, Yuan W, Chen H, Lin L, Guo F, Zheng ZP, Zhao C. The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies. Food Chem 2024; 447:138873. [PMID: 38452536 DOI: 10.1016/j.foodchem.2024.138873] [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: 10/09/2023] [Revised: 01/30/2024] [Accepted: 02/25/2024] [Indexed: 03/09/2024]
Abstract
Food-derived angiotensin-converting enzyme-inhibitory (ACE-I) peptides have attracted extensive attention. Herein, the ACE-I peptides from Scomber japonicus muscle hydrolysates were screened, and their mechanisms of action and inhibition stability were explored. The quantitative structure-activity relationship (QSAR) model based on 5z-scale metrics was developed to rapidly screen for ACE-I peptides. Two novel potential ACE-I peptides (LTPFT, PLITT) were predicted through this model coupled with in silico screening, of which PLITT had the highest activity (IC50: 48.73 ± 7.59 μM). PLITT inhibited ACE activity with a mixture of non-competitive and competitive mechanisms, and this inhibition mainly contributed to the hydrogen bonding based on molecular docking study. PLITT is stable under high temperatures, pH, glucose, and NaCl. The zinc ions (Zn2+) and copper ions (Cu2+) enhanced ACE-I activity. The study suggests that the QSAR model is effective in rapidly screening for ACE-I inhibitors, and PLITT can be supplemented in foods to lower blood pressure.
Collapse
Affiliation(s)
- Baobei Wang
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China.
| | - Hui Zhang
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; State Key Laboratory of Mariculture Breeding, Key Laboratory of Marine Biotechnology of Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Wenwen Yuan
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China.
| | - Hongbin Chen
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China.
| | - Luan Lin
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China.
| | - Fengxian Guo
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China.
| | - Zong-Ping Zheng
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China; Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China.
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; State Key Laboratory of Mariculture Breeding, Key Laboratory of Marine Biotechnology of Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| |
Collapse
|
4
|
Zhu Y, Chen C, Dai Z, Wang H, Zhang Y, Zhao Q, Xue Y, Shen Q. Identification, screening and molecular mechanisms of natural stable angiotensin-converting enzyme (ACE) inhibitory peptides from foxtail millet protein hydrolysates: a combined in silico and in vitro study. Food Funct 2024; 15:7782-7793. [PMID: 38967438 DOI: 10.1039/d4fo01992j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
The stability of bioactive peptides under various food processing conditions is the basis for their use in industrial manufacturing. This study aimed to identify natural ACE inhibitors with excellent stability and investigate their physicochemical properties and putative molecular mechanisms. Five novel ACE inhibitory peptides (QDPLFPL, FPGVSPF, SPAQLLPF, LVPYRP, and WYWPQ) were isolated and identified using RP-HPLC and Nano LC-MS/MS with foxtail millet protein hydrolysates as the raw material. These peptides are non-toxic and exhibit strong ACE inhibitory activity in vitro (IC50 values between 0.13 mg mL-1 and 0.56 mg mL-1). In addition to QDPLFPL, FPGVSPF, SPAQLLPF, LVPYRP, and WYWPQ have excellent human intestinal absorption. Compared to FPGVSPF and SPAQLLPF, the stable helical structure of LVPYRP and WYWPQ allows them to maintain high stability under conditions that mimic gastrointestinal digestion and various food processing (temperatures, pH, sucrose, NaCl, citric acid, sodium benzoate, Cu2+, Zn2+, K+, Mg2+, Ca2+). The results of molecular docking and molecular dynamics simulation suggest that LVPYRP has greater stability and binding capacity to ACE than WYWPQ. LVPYRP might attach to the active pockets (S1, S2, and S1') of ACE via hydrogen bonds and hydrophobic interactions, then compete with Zn2+ in ACE to demonstrate its ACE inhibitory activity. The binding of LVPYRP to ACE enhances the rearrangement of ACE's active structural domains, with electrostatic and polar solvation energy contributing the most energy to the binding. Our findings suggested that LVPYRP derived from foxtail millet protein hydrolysates has the potential to be incorporated into functional foods to provide antihypertensive benefits.
Collapse
Affiliation(s)
- Yiqing Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Changyu Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Zijian Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Yiyun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| |
Collapse
|
5
|
Tsevdou M, Ntzimani A, Katsouli M, Dimopoulos G, Tsimogiannis D, Taoukis P. Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace. Molecules 2024; 29:2303. [PMID: 38792161 PMCID: PMC11123897 DOI: 10.3390/molecules29102303] [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: 04/23/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electric Fields (PEF) and High Pressure (HP) and microwave (MW) processing are considered green alternatives for the recovery of BACs. Different microwave (150-600 W), PEF (1-5 kV/cm field strength, 100-1500 pulses/15 µs width), and HP (250-650 MPa) conditions, in various product/solvent ratios, methanol concentrations, extraction temperatures, and processing times were investigated. Results indicated that the optimal MW extraction conditions were 300 W at 50 °C for 5 min using 60% v/v methanol with a product/solvent ratio of 1:10 g/mL. Similarly, the mix of 40% v/v methanol with olive pomace, treated at 650 MPa for the time needed for pressure build-up (1 min) were considered as optimal extraction conditions in the case of HP, while for PEF the optimal conditions were 60% v/v methanol with a product/solvent ratio of 1:10 g/mL, treated at 5000 pulses, followed by 1 h extraction under stirring conditions. Therefore, these alternative extraction technologies could assist the conventional practice in minimizing waste production and simultaneously align with the requirements of the circular bioeconomy concept.
Collapse
Affiliation(s)
| | | | | | | | | | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece; (M.T.); (A.N.); (M.K.); (G.D.); (D.T.)
| |
Collapse
|
6
|
Zhu F, Cao J, Song Y, Yu P, Su E. Plant Protein-Derived Active Peptides: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20479-20499. [PMID: 38109192 DOI: 10.1021/acs.jafc.3c06882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Active peptides are a class of physiologically active protein fragments, which can be prepared from different sources. In the past few decades, the production of peptides with various effects from different plant proteins continues to receive academic attention. With advances in extraction, purification, and characterization techniques, plant protein-derived active peptides continue to be discovered. They have been proven to have various functional activities such as antioxidant, antihypertensive, immunomodulatory, antimicrobial, anti-inflammatory, antidiabetic, antithrombotic, and so on. In this review, we searched Web of Science and China National Knowledge Infrastructure for relevant articles published in recent years. There are 184 articles included in this manuscript. The current status of plant protein-derived active peptides is systematically introduced, including their sources, preparation, purification and identification methods, physiological activities, and applications in the food industry. Special emphasis has been placed on the problems of active peptide exploration and the future trend. Based on these, it is expected to provide theoretical reference for the further exploitation of plant protein-derived active peptides, and promote the healthy and rapid development of active peptide industry.
Collapse
Affiliation(s)
- Feng Zhu
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Jiarui Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Yiting Song
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Pengfei Yu
- Suining County Runqi Investment Company, Limited, Xuzhou 221225, P. R. China
| | - Erzheng Su
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
- Co-Innovation Center for Efficient Processing and Utilization of Forest Products, Nanjing Forestry University, Nanjing 210037, P. R. China
- Bai Ma Future Food Research Institute, Nanjing 211225, P. R. China
| |
Collapse
|
7
|
Chen M, Ma A, Sun Z, Xie B, Shi L, Chen S, Chen L, Xiong G, Wang L, Wu W. Enhancing activity of food protein-derived peptides: An overview of pretreatment, preparation, and modification methods. Compr Rev Food Sci Food Saf 2023; 22:4698-4733. [PMID: 37732471 DOI: 10.1111/1541-4337.13238] [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: 06/20/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023]
Abstract
Food protein-derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein-derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.
Collapse
Affiliation(s)
- Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| |
Collapse
|
8
|
López-Pedrouso M, Lorenzo JM, Bou R, Vazquez JA, Valcarcel J, Toldrà M, Franco D. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides. Food Chem 2023; 423:136351. [PMID: 37224764 DOI: 10.1016/j.foodchem.2023.136351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/26/2023]
Abstract
The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C under anaerobic conditions to obtain insoluble ZnPP. After incubation, the homogenates were readjusted at pH 4.8, and at pH 7.5 before being centrifuged at 5500 × g for 20 min at 4 °C and the resulting supernatant were compared with the obtained at pH 4.8 at the beginning of the incubation. The molecular weight distributions of the porcine liver fractions at both pHs were very similar, however, eight essential amino acids were more abundant in fractions obtained at pH 4.8. Regarding the ORAC assay, porcine liver protein fraction at pH 4.8 showed the highest antioxidant capacity but antihypertensive inhibition was similar for both pHs. Peptides with strong bioactivity potential from aldehyde dehydrogenase, lactoylglutathione lyase, SEC14-like protein 3 and others were identified. The findings have demonstrated the potential of the porcine liver to extract natural pigments and bioactive peptides.
Collapse
Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela, 15872 A Coruña, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - José Antonio Vazquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain
| | - Jesús Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain
| | - Mònica Toldrà
- Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, University of Girona, C/Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - Daniel Franco
- Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| |
Collapse
|
9
|
Habinshuti I, Nsengumuremyi D, Muhoza B, Ebenezer F, Yinka Aregbe A, Antoine Ndisanze M. Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review. Food Chem 2023; 423:136313. [PMID: 37182498 DOI: 10.1016/j.foodchem.2023.136313] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/16/2023]
Abstract
Antioxidant peptides obtained through enzymatic hydrolysis of food proteins exhibit a broad range of bioactivities both in vitro and in vivo models. The antioxidant peptides showed the potential to fight against the reactive oxygen species, free radicals and other pro-oxidative substances which are considered the source of various chronic diseases for humans. Both animals and plants have been recognized as natural protein sources and attracted much research interest over the synthetic ones in terms of safety. However, the main challenge remains to increase the antioxidant peptides yield, reduce the enzyme quantity and the reaction time. Consequently, different efficient and innovative food processing technologies such as thermal, ultrasound, microwave, high hydrostatic pressure, pulsed electric field, etc. have been developed and currently used to treat food proteins before (pretreatment) or during the enzymatic hydrolysis (assisted). Those technologies were found to significantly enhance the degree of hydrolysis and the production of substantial antioxidant peptides. These emerging technologies enhance the enzymatic hydrolysis by inducing protein denaturation/unfolding, and the enzymatic activation without altering their functional and nutritional properties. This review discusses the state of the art of thermal, ultrasound, high hydrostatic pressure, microwave, and pulsed electric field techniques, their applications while coupled with enzymatic hydrolysis, their comparison and potential challenges for the production of antioxidant peptides from food proteins.
Collapse
Affiliation(s)
- Ildephonse Habinshuti
- INES-Ruhengeri, Institute of Applied Sciences, B.P. 155, Ruhengeri, Rwanda; Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya; Thought For Food Foundation, 2101 Highland Ave, Birmingham, Alabama 35205, USA.
| | | | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Falade Ebenezer
- Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya
| | - Afusat Yinka Aregbe
- Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya
| | | |
Collapse
|
10
|
Fan X, Ma X, Maimaitiyiming R, Aihaiti A, Yang J, Li X, Wang X, Pang G, Liu X, Qiu C, Abra R, Wang L. Study on the preparation process of quinoa anti-hypertensive peptide and its stability. Front Nutr 2023; 9:1119042. [PMID: 36742006 PMCID: PMC9889649 DOI: 10.3389/fnut.2022.1119042] [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: 12/08/2022] [Accepted: 12/31/2022] [Indexed: 01/20/2023] Open
Abstract
Quinoa seeds are a food resource rich in protein, vitamins, minerals, and other functional components such as polyphenols, polysaccharides, and saponins. The seeds have become favored by modern consumers due to being gluten-free and featuring a high protein content. This study focused on the preparation of quinoa peptides by short-time enzymatic-assisted fermentation. Quinoa flour (QF) was mixed with water in a certain ratio before being enzymatically digested with 0.5% amylase and 0.1% lipase for 6 h. Then, 16 bacterial taxa were used for fermentation, respectively. The peptide content in the resulting fermentation broths were determined by the biuret method. The dominant taxon was then identified and the peptide content, amino acid distribution, and molecular weight distribution of the prepared quinoa peptides were analyzed. Further, the temperature, pH, metal ions, organic solvents, ion concentration, and anti-enzyme stability of the quinoa anti-hypertensive peptides of different molecular weights after fermentation with the dominant taxon were investigated. Finally, the inhibitory activity of fermented quinoa peptides on bacteria was studied. The results show that the peptide content of the fermentation broth reached 58.72 ± 1.3% at 40 h of fermentation with Lactobacillus paracasei and the molecular weights of the hydrolyzed quinoa peptides were mainly distributed below 2 kDa by polyacrylamide gel. The Angiotensin Converting Enzyme (ACE) inhibition and peptide retention of the 0-3 kDa quinoa peptides were screened to be high and stable. At the same time, the inhibitory activity of quinoa peptide after fermentation on E. coli was obvious. This study provides a theoretical basis for further research on quinoa peptide and its application in industrial production, and also lays a foundation for the later application of polypeptides in new food and chemical products.
Collapse
Affiliation(s)
- Xing Fan
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xuemei Ma
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | | | | | - Jiangyong Yang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xianai Li
- Xinjiang Arman Food Group Co. Ltd., Urumqi, China
| | - Xiaoyun Wang
- Xinjiang Arman Food Group Co. Ltd., Urumqi, China
| | - Guangxian Pang
- Shenxin Science and Technology Cooperation Base Co. Ltd., Urumqi, China
| | - Xiaolu Liu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Chenggong Qiu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Redili Abra
- Xinjiang Arman Food Group Co. Ltd., Urumqi, China,*Correspondence: Liang Wang ✉
| | - Liang Wang
- College of Life Science and Technology, Xinjiang University, Urumqi, China,Redili Abra ✉
| |
Collapse
|
11
|
Windarto S, Lee MC, Nursyam H, Hsu JL. First Report of Screening of Novel Angiotensin-I Converting Enzyme Inhibitory Peptides Derived from the Red Alga Acrochaetium sp. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2022; 24:882-894. [PMID: 36074309 DOI: 10.1007/s10126-022-10152-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
ACE inhibitors generated from food proteins have recently become the most well-known subclass of bioactive peptides, and their bio-functionality can be a potential alternative to natural bioactive food components and synthetic drugs. The bioactivities of Acrochaetium sp., the red alga used in this investigation, have never been reported before. Screening of bioactive peptides from Acrochaetium sp. as ACE inhibitors were hydrolyzed with various proteolytic enzymes. Protein hydrolysates were fractionated separately using reversed phased (RP) and strong cation exchange (SCX) chromatography and identified as VGGSDLQAL (VL-9) using α-chymotrypsin. It comes from Phycoerythrin (PE), an abundant protein in a primarily red alga. The peptide VL-9 shows the ACE inhibitory activity with IC50 value 433.1 ± 1.08 µM. The inhibition pattern showed VL-9 as a non-competitive inhibitor. Molecular docking simulation proved that VL-9 was non-competitive inhibition due to the interaction peptide and ACE was not in the catalytic site. Moreover, VL-9 derived from Acrochaetium sp. is a natural bioactive peptide that is safer and available for food protein; also, the ACE inhibitory peptide derived from Acrochaetium sp. could be the one alternative resource to develop functional food for combating hypertension.
Collapse
Affiliation(s)
- Seto Windarto
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang, 50275, Indonesia.
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan.
- Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, 65145, Indonesia.
| | - Meng-Chou Lee
- Department of Aquaculture, College of Life Sciences, National Taiwan Ocean University, Keelung City, 20224, Taiwan
| | - Happy Nursyam
- Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, 65145, Indonesia
| | - Jue-Liang Hsu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan
- Research Center for Austronesian Medicine and Agriculture, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan
- Research Center for Tropic Agriculture, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan
| |
Collapse
|
12
|
Zhan J, Li G, Dang Y, Pan D. Purification and identification of a novel hypotensive and antioxidant peptide from porcine plasma. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4933-4941. [PMID: 35278236 DOI: 10.1002/jsfa.11860] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 06/08/2021] [Accepted: 03/12/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Pig plasma contains a large amount of protein. Porcine plasma polypeptide can be prepared by the enzymatic hydrolysis of porcine plasma protein. The present study investigated the function, structure, and mechanisms of porcine plasma peptides. RESULTS The results showed that WVRQAPGKGL had a major ability to scavenge hydroxyl radical scavenging activity (HRSA) (35.25%), 2,2'-azino-bis (3-ethylbenzothiazo line-6-sulfonic acid) diammonium salt radical scavenging activity (ABTS RSA) (93.09%) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA) (25.72%), as well as in angiotensin converting enzyme (ACE) inhibition (91.64%). WVRQAPGKGL could inactivate ACE by binding to Zn2+ because of the presence of carboxyl in WVRQAPGKGL. The ACE inhibition, HRSA, and DPPH of synthetic WVRQAPGKGL were improved by 12.70%, 16.06%, and 117.11% respectively after in vitro digestion. It (0.1 mg mL-1 ) also increased superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) by 59.78%, 69.05%, and 59.06%, and decreased reactive oxygen species (ROS) and malondialdehyde (MDA) by 22.08% and 50.59%, respectively, to protect HepG2 cells induced by H2 O2 . Furthermore, in a spontaneously hypertensive rat (SHR) model, the systolic blood pressure (SBP) and diastolic blood pressure (DBP) of the peptide group (30 mg kg-1 ) both decreased by about 33.33% in comparison with captopril. CONCLUSION A new difunctional (antioxidant and hypotensive) peptide, WVRQAPGKGL, derived from porcine plasma hydrolyzate was isolated by gel filtration and reverse phase chromatography, and identified by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS)-1 . The difunctional peptide WVRQAPGKGL from porcine plasma could therefore be used in formulating functional foods or pharmaceuticals. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Junqi Zhan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Gaoshang Li
- Institute of Food Engineering, Zhejiang University, Zhejiang, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| |
Collapse
|
13
|
Cao S, Wang Z, Xing L, Zhou L, Zhang W. Bovine Bone Gelatin-Derived Peptides: Food Processing Characteristics and Evaluation of Antihypertensive and Antihyperlipidemic Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9877-9887. [PMID: 35917452 DOI: 10.1021/acs.jafc.2c02982] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
This study aimed to evaluate the food processing properties of bovine bone gelatin-derived peptides (BGPs) and their effects and mechanisms on hypertension and hypertension complications in spontaneously hypertensive rats (SHRs). BGPs had good acid, high temperature, and NaCl resistance abilities in vitro. Additionally, Maillard reaction of BGPs with low-dose reducing sugar (≤15%) exhibited a free radical scavenging effect. BGPs significantly reduced the blood pressure, triglyceride levels, and the low-density lipoprotein cholesterol/high-density lipoprotein cholesterol ratio in SHRs through downregulated angiotensin converting enzyme (ACE), angiotensin II (Ang II), and Ang II type 1 receptor (AT1R) levels and the upregulated Ang II type 2 receptor (AT2R) level. In brief, BGP could alleviate hypertension and dyslipidemia in SHRs by inhibiting ACE/Ang II/AT1R and activating the Ang II/AT2R signaling pathway. Our study suggests that BGP has good food processing properties and could be a potential nutraceutical for antihypertensive and antihyperlipidemic issues.
Collapse
Affiliation(s)
- Songmin Cao
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety, Nanjing Agricultural University, Nanjing 210095, P. R. China
- School of Food and Wine, Ningxia University, Yinchuan 750021, P. R. China
| | - Zixu Wang
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Lujuan Xing
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Lei Zhou
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Products Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; MOE Joint International Research Laboratory of Animal Health and Food Safety, Nanjing Agricultural University, Nanjing 210095, P. R. China
| |
Collapse
|
14
|
Yang X, Ren X, Ma H. Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein. Foods 2022; 11:foods11121759. [PMID: 35741957 PMCID: PMC9222228 DOI: 10.3390/foods11121759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/02/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023] Open
Abstract
The effects of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein (MP) were studied. The peptide content, molecular weight distribution, and amino acid composition of MP hydrolysate were also measured to explain the change of antioxidant activity under microwave pretreatment. The results showed that microwave pretreatment increased the degree of hydrolysis of MP with the power of 400 W for the highest value. The DPPH scavenging activity and the total antioxidant capacity of MP pretreated by microwave with a power of 300 W presented the highest effect and increased by 53.97% and 16.52%, respectively, compared to those of control. In addition, the results of thermal stability and in vitro digestion of MP hydrolysate showed that the MP hydrolysate pretreated by microwave exerted excellent antioxidative stability, especially for the microwave power of 300 W. After pretreated with microwave, the peptide content increased as the rise of power and it reached the peak at the power of 400 W. The molecular weight of MP hydrolysate pretreated by microwave with the power of 300 W showed more percentage of peptides between 200 Da and 500 Da. The result of amino acid composition showed that total amino acid (TAA) content of MP hydrolysate pretreated by microwave with power of 400 W showed the highest value, which increased by 7.58% compared to the control. The ratio of total hydrophobic amino acids to the TAA of MP hydrolysate showed the most increased amplitude with the microwave power of 300 W. The antioxidant activity of MP hydrolysate was related to the peptide content, and it was also relevant to the amino acid category and content. In conclusion, microwave pretreatment is an effective method for the preparation of antioxidant peptides and an increase in antioxidant stability.
Collapse
Affiliation(s)
- Xue Yang
- School of Basic Medical Sciences, Chengde Medical University, Chengde 067000, China
- Correspondence: ; Tel.: +86-0314-2517023
| | - Xiaofeng Ren
- Jiangsu Provincial Key Laboratory for Food Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.R.); (H.M.)
| | - Haile Ma
- Jiangsu Provincial Key Laboratory for Food Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.R.); (H.M.)
| |
Collapse
|
15
|
Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
16
|
Production and characterization of functional bakery goods enriched with bioactive peptides obtained from enzymatic hydrolysis of lentil protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01416-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
17
|
Hu X, Zhang Q, Zhang Q, Ding J, Liu Y, Qin W. An updated review of functional properties, debittering methods, and applications of soybean functional peptides. Crit Rev Food Sci Nutr 2022; 63:8823-8838. [PMID: 35482930 DOI: 10.1080/10408398.2022.2062587] [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: 11/03/2022]
Abstract
Soybean functional peptides (SFPs) are obtained via the hydrolysis of soybean protein into polypeptides, oligopeptides, and a small amount of amino acids. They have nutritional value and a variety of functional properties, including regulating blood lipids, lowering blood pressure, anti-diabetes, anti-oxidant, preventing COVID-19, etc. SFPs have potential application prospects in food processing, functional food development, clinical medicine, infant milk powder, special medical formulations, among others. However, bitter peptides containing relatively more hydrophobic amino acids can be formed during the production of SFPs, seriously restricting the application of SFPs. High-quality confirmatory human trials are needed to determine effective doses, potential risks, and mechanisms of action, especially as dietary supplements and special medical formulations. Therefore, the physiological activities and potential risks of soybean polypeptides are summarized, and the existing debitterness technologies and their applicability are reviewed. The technical challenges and research areas to be addressed in optimizing debittering process parameters and improving the applicability of SFPs are discussed, including integrating various technologies to obtain higher quality functional peptides, which will facilitate further exploration of physiological mechanism, metabolic pathway, tolerance, bioavailability, and potential hazards of SFPs. This review can help promote the value of SFPs and the development of the soybean industry.
Collapse
Affiliation(s)
- Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qinqiu Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jie Ding
- College of Food Science, Sichuan Agricultural University, Ya'an, China
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| |
Collapse
|
18
|
Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation. Foods 2022; 11:foods11091270. [PMID: 35563993 PMCID: PMC9101964 DOI: 10.3390/foods11091270] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022] Open
Abstract
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.
Collapse
|
19
|
Yuan H, Luo Z, Ban Z, Reiter RJ, Ma Q, Liang Z, Yang M, Li X, Li L. Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health. Food Funct 2022; 13:3133-3158. [PMID: 35244644 DOI: 10.1039/d1fo04077d] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The multiple functions of peptides released from proteins have immense potential in food and health. In the past few decades, research interest in bioactive peptides of plant origin has surged tremendously, and new plant-derived peptides are continually discovered with advances in extraction, purification, and characterization technology. Plant-derived peptides are mainly extracted from dicot plants possessing bioactive functions, including antioxidant, cholesterol-lowering, and antihypertensive activities. Although the distinct functions are said to depend on the composition and structure of amino acids, the practical or industrial application of plant-derived peptides with bioactive features is still a long way off. In summary, the present review mainly focuses on the state-of-the-art extraction, separation, and analytical techniques, functional properties, mechanism of action, and clinical study of plant-derived peptides. Special emphasis has been placed on the necessity of more pre-clinical and clinical trials to authenticate the health claims of plant-derived peptides.
Collapse
Affiliation(s)
- Hemao Yuan
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. .,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Russel J Reiter
- Department of Cellular and Structural Biology, UT Health Science Center, San Antonio, USA
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Ze Liang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Mingyi Yang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. .,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| |
Collapse
|
20
|
Antioxidant and ACE inhibitory activities of peptides prepared from adzuki bean by semi-solid enzymatic hydrolysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101620] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
21
|
Wang J, Wang G, Zhang Y, Zhang R, Zhang Y. Novel Angiotensin-Converting Enzyme Inhibitory Peptides Identified from Walnut Glutelin-1 Hydrolysates: Molecular Interaction, Stability, and Antihypertensive Effects. Nutrients 2021; 14:151. [PMID: 35011025 PMCID: PMC8747639 DOI: 10.3390/nu14010151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/22/2021] [Accepted: 12/25/2021] [Indexed: 12/20/2022] Open
Abstract
In recent years, angiotensin-converting enzyme (ACE) inhibitory peptide has become a research hotspot because of its essential role in maintaining human blood pressure balance. In this study, two novel ACE inhibitory peptides of Val-Glu-Arg-Gly-Arg-Arg-lle-Thr-Ser-Val (Valine-Glutamate-Arginine-Glycine-Arginine-Arginine-Isoleucine-Threonine-Serine-Valine, VERGRRITSV) and Phe-Val-Ile-Glu-Pro-Asn-Ile-Thr-Pro-Ala (Phenylalanine-Valine-Isoleucine-Glutamate-Proline-Asparagine-Isoleucine-Threonine-Proline-Alanine, FVIEPNITPA) were isolated and purified from defatted walnut meal hydrolysates through a series of preparation processes including ultrafiltration, Sephadex G-15 gel chromatography, and reverse high performance liquid chromatography (RP-HPLC). Both peptides showed high ACE inhibitory activities. The molecular docking study revealed that VERGRRITSV and FVIEPNITPA were primarily attributed to the formation of strong hydrogen bonds with the active pockets of ACE. The binding free energies of VERGRRITSV and FVIEPNITPA with ACE were -14.99 and -14.69 kcal/mol, respectively. Moreover, these ACE inhibitory peptides showed good stability against gastrointestinal enzymes digestion and common food processing conditions (e.g., temperature and pH, sugar, and salt treatments). Furthermore, animal experiment results indicated that the administration of VERGRRITSV or FVIEPNITPA exhibited antihypertensive effects in spontaneously hypertensive rats. Our results demonstrated that walnut could be a potential source of bioactive peptides with ACE inhibitory activity.
Collapse
Affiliation(s)
- Jing Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi’an 710100, China
- The Key Laboratory of Se-Enriched Products Development and Quality Control, Ministry of Agriculture, Ankang 725000, China
| | - Guoliang Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
| | - Yufeng Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Runguang Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
| | - Youlin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.W.); (G.W.); (Y.Z.); (R.Z.)
| |
Collapse
|
22
|
Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes. Food Chem 2021; 374:131717. [PMID: 34920404 DOI: 10.1016/j.foodchem.2021.131717] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 11/14/2021] [Accepted: 11/27/2021] [Indexed: 02/06/2023]
Abstract
The objective was to optimize and compare the production of antidiabetic peptides from germinated chickpea isolated protein using either papain or ficin. Kabuli chickpeas were germinated for 2, 4 and 6 days. Proteins were isolated, and peptides were produced based on a central composite design selecting human dipeptidyl peptidase (DPP-IV) inhibition as a response. Peptide sequencing was performed to identify and evaluate the physiochemical, biochemical and bitterness properties. DPP-IV inhibition using papain was 84.66 ± 8.72%, with ficin being 72.05 ± 1.20%. The optimum hydrolysate conditions were 6 days germination, 1:10 E/S, and 30 min ficin hydrolysis; SPGAGKG, GLAR, and STSA were identified. Pure SPGAGKG had relatively high affinity for DPP-IV (-7.2 kcal/mol) and α-glucosidase inhibition (-5.9 kcal/mol), with an IC50 of 0.27 mg/mL for DPP-IV inhibition. Peptides in the chickpea hydrolysate inhibited markers of T2D, indicating that the optimal conditions could be used to prepare a functional food ingredient.
Collapse
|
23
|
Pagán J, Benítez R, Ibarz A. Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4626-4635. [PMID: 34629527 PMCID: PMC8479041 DOI: 10.1007/s13197-020-04950-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2020] [Accepted: 12/21/2020] [Indexed: 06/13/2023]
Abstract
Pig bone residue is considered a potential source of hydrolysates from its protein with added value uses in the food industry. This work deals with the enzyme hydrolysis of pig bone protein. The conditions for extracting the protein hydrolysate were optimized and the equation obtained allowed samples with different degrees of hydrolysis (DH) to be extracted to study how the biological properties of in-vitro hydrolized protein affected digestibility, determination of the inhibitory activity of the angiotensin-converting enzyme and the antioxidant activity and its functional properties. It was found that the emulsifying capacity and emulsion stability increased at intermediate DH values, after which these properties decreased with the increase in DH. The in-vitro digestibility and angiotensin-converting enzyme (ACE) of the hydrolysates are also clearly affected by the DH. The amino acid composition of the hydrolized protein is also determined.
Collapse
Affiliation(s)
- Jordi Pagán
- Food Technology Department, Departament de Tecnologia D’Aliments, Universitat de Lleida, Av. Rovira Roure 191, 25198 Lleida, Catalonia Spain
| | - Ricardo Benítez
- Grupo de Química de Productos Naturales (QPN), Departamento de Química, Universidad del Cauca, Calle 5, Nº4-70, Popayán, Colombia
| | - Albert Ibarz
- Food Technology Department, Departament de Tecnologia D’Aliments, Universitat de Lleida, Av. Rovira Roure 191, 25198 Lleida, Catalonia Spain
| |
Collapse
|
24
|
Muñoz-Almagro N, Morales-Soriano E, Villamiel M, Condezo-Hoyos L. Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods. ULTRASONICS SONOCHEMISTRY 2021; 80:105835. [PMID: 34826725 PMCID: PMC8626613 DOI: 10.1016/j.ultsonch.2021.105835] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 09/21/2021] [Accepted: 11/15/2021] [Indexed: 05/08/2023]
Abstract
With the growing of consumer's demand for products ready to eat that can be elaborated with greener technologies without affecting to their organoleptic characteristics, the application of ultrasound combined with microwaves has been widely studied on food preservation treatments (drying, frying), extraction of high-value added compounds and enzymatic hydrolysis of proteins. This review presents a complete picture of current knowledge on the ultrasound combined with microwaves including the mechanisms, influencing factors, advantages and drawbacks, emphasising in several synergistic effects observed in different processes of strong importance in the food industry. Recent research has shown that this hybrid technology could not only minimise the disadvantages of power US for drying and frying but also improve the product quality and the efficiency of both cooking processes by lowering the energy consumption. Regarding extraction, current studies have corroborated that the combined method presents higher yields in less time, in comparison with those in the respective ultrasound and microwave separately. Additionally, recent results have indicated that the bioactive compounds extracted by this combined technology exhibit promising antitumor activities as well as antioxidant and hepatoprotective effects. Remarkably, this hybrid technology has been shown as a good pre-treatment since the structural changes that are produced in the molecules facilitate the subsequent action of enzymes. However, the combination of these techniques still requires a proper design to develop and optimized conditions are required to make a scale process, and it may lead to a major step concerning a sustainable development and utilization of bioactive compounds from natural products in real life.
Collapse
Affiliation(s)
- Nerea Muñoz-Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Eduardo Morales-Soriano
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Luis Condezo-Hoyos
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Lima, Peru; Universidad Nacional Agraria La Molina, Instituto de Investigación de Bioquímica y Biología Molecular, Lima, Perú.
| |
Collapse
|
25
|
Black soybean-derived peptides exerted protective effect against alcohol-induced liver injury in mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
|
26
|
Sitanggang AB, Putri JE, Palupi NS, Hatzakis E, Syamsir E, Budijanto S. Enzymatic Preparation of Bioactive Peptides Exhibiting ACE Inhibitory Activity from Soybean and Velvet Bean: A Systematic Review. Molecules 2021; 26:3822. [PMID: 34201554 PMCID: PMC8270263 DOI: 10.3390/molecules26133822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/19/2021] [Accepted: 06/21/2021] [Indexed: 12/11/2022] Open
Abstract
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus sp.), a temperature of 37 °C, a reaction time of 18 h, pH 8.2, and an E/S ratio of 2%. On the other hand, the best enzymatic conditions for producing peptide hydrolysates with high ACEi activity are through sequential hydrolytic activity by the combination of pepsin-pancreatic, an E/S ratio for each enzyme is 10%, the temperature and reaction time for each proteolysis are 37 °C and 0.74 h, respectively, pH for pepsin is 2.0, whereas for pancreatin it is 7.0. As an underutilized pulse, the studies on the enzymatic hydrolysis of velvet bean proteins in producing ACEi peptides are limited. Conclusively, the activity of soybean-based ACEi peptides is found to depend on their molecular sizes, the amino acid residues, and positions. Hydrophobic amino acids with nonpolar side chains, positively charged, branched, and cyclic or aromatic residues are generally preferred for ACEi peptides.
Collapse
Affiliation(s)
- Azis Boing Sitanggang
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Jessica Eka Putri
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Nurheni Sri Palupi
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA;
| | - Elvira Syamsir
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Slamet Budijanto
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| |
Collapse
|
27
|
Liu D, Guo Y, Zhu J, Tian W, Chen M, Ma H. The necessity of enzymatically hydrolyzing walnut protein to exert antihypertensive activity based on in vitro simulated digestion and in vivo verification. Food Funct 2021; 12:3647-3656. [PMID: 33900341 DOI: 10.1039/d1fo00427a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Since not all proteins are suitable for preparing bioactive peptides by enzymatic degradation, the purpose of this study is to evaluate the necessity of walnut protein (WP) enzymolysis to exert its potential antihypertensive activity. Five proteases were used to hydrolyze WP to produce WP hydrolysate (WPH) enzymatically. The angiotensin-I-converting enzyme (ACE) inhibitory activity of WP and WPH before and after simulated digestion in vitro was measured, and the antihypertensive effect was evaluated in vivo. The results showed that after simulated digestion in vitro, the ACE inhibitory activity of WP digests (44.85%) was not significantly different from that of WPH digests (p > 0.05). In vivo experimental results showed that both WP and WPH had significant blood pressure lowering effects in the acute and long-term administrative experiments. The mechanism of its antihypertensive activities was regulating the balance of the renin-angiotensin-aldosterone system and the kallikrein-kinin system by inhibiting ACE activities in tissues and regulating the level of endothelium-derived vasoconstrictor factors and relaxing factors in serum. It seems unnecessary to carry out enzymatic hydrolysis to produce walnut peptides with antihypertensive activity.
Collapse
Affiliation(s)
- Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Junsong Zhu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Weijie Tian
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Min Chen
- Laboratory Animal Research Center, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| |
Collapse
|
28
|
Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102639] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
29
|
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.
Collapse
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
| |
Collapse
|
30
|
Zhang Y, Ding X, Li M. Preparation, characterization and in vitro stability of iron-chelating peptides from mung beans. Food Chem 2021; 349:129101. [PMID: 33540219 DOI: 10.1016/j.foodchem.2021.129101] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 12/24/2020] [Accepted: 01/10/2021] [Indexed: 01/20/2023]
Abstract
Mung bean protein was enzymatically hydrolyzed with either alcalase, neutral protease, or papain. The mung bean protein hydrolysates (MPH) showed good ability to chelate ferrous ions, and the chelates had high stability in vitro. The hydrolysates prepared by alcalase showed the highest degree of hydrolysis and the highest ferrous chelating rate. Single factor tests showed that the pH and the material ratio had significant effects on ferrous chelating rates. The optimal MPH to FeCl2·4H2O material ratio was 8:1 (w/w) and the optimal pH of the reaction was 7.0, which yielded a chelating rate of 96.19 ± 0.94%. The fraction 3 with the highest ferrous chelating activity up to 61.25 ± 1.02 μg/mg was obtained from MPH by affinity chromatography. Meanwhile, the MPH-Fe complex had higher digestive stability than just MPH in both in vitro and acid-alkali tolerance assays. The characterization results showed that ferrous ions mainly combined with the amino, carboxyl, imidazole and other chelating active groups in mung bean peptides to form peptide-iron chelates. Scanning electron microscopy (SEM) analysis showed that mung bean peptide chelated ferrous ions to form polymer particles. These results provided insight into ways to develop functional foods such as iron-fortified cereals.
Collapse
Affiliation(s)
- Yijun Zhang
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China
| | - Xiangjun Ding
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China; College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Meiqing Li
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China; College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China.
| |
Collapse
|
31
|
Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE. Food Chem 2020; 345:128855. [PMID: 33340899 DOI: 10.1016/j.foodchem.2020.128855] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 10/29/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022]
Abstract
This study attempts to investigate natural angiotensin-I converting enzyme (ACE) inhibitors. Soybean protein isolated (SPI) hydrolysate (SPIH) was prepared by Alcalase from inexpensive SPI, and their ACE inhibitory peptides were obtained via membrane separation, ethanol precipitation and adsorption chromatography enrichment. Activated carbon was more suitable for peptide enrichment than eight macroporous resins. The peptide fraction yielded under optimal conditions (protein-active carbon mass ratio 2:1; adsorption pH 3.0 and time 2 h; desorption time 2 h) exhibited a 10.4 times higher ACE-inhibitory activity than SPIH. Novel peptides IY, YVVF, LVF, WMY, LVLL and FF (hydrophobicity values 10.51-12.87; activity scores 0.2373-0.999) might be the main contributors to SPIH's ACE inhibition. IY had the lowest IC50 (0.53 ± 0.02 μM). YVVF had the greatest affinity (-9.8 kcal/mol) for 2OC2 (ACE's C-domain receptor) via H-bonds. IY and WMY could be potent ACE inhibitors, and their ACE-inhibitory activities unaltered and increased after in vitro gastrointestinal digestion.
Collapse
|
32
|
Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100611] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
33
|
Gao D, Guo P, Cao X, Ge L, Ma H, Cheng H, Ke Y, Chen S, Ding G, Feng R, Qiao Z, Bai J, Nordin NI, Ma Z. Improvement of chicken plasma protein hydrolysate angiotensin I-converting enzyme inhibitory activity by optimizing plastein reaction. Food Sci Nutr 2020; 8:2798-2808. [PMID: 32566197 PMCID: PMC7300043 DOI: 10.1002/fsn3.1572] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/21/2020] [Accepted: 03/22/2020] [Indexed: 11/06/2022] Open
Abstract
Chicken plasma protein hydrolysate (CPPH) was prepared by trypsin with angiotensin I-converting enzyme (ACE) inhibitory activity of 53.5% ± 0.14% and the degree of hydrolysis (DH) of 16.22% ± 0.21% at 1 mg·ml-1; then, five proteases, including pepsin, trypsin, papain, alcalase, and neutrase, were employed to improve ACE inhibitory ability by catalyzing plastein reaction. The results indicated that trypsin-catalyzed plastein reaction showed the highest ACE inhibitory activity. The exogenous amino acids of leucine, histidine, tyrosine, valine, and cysteine were selected to modify the CPPH. The leucine-modified plastein reaction released the highest ACE inhibitory activity. The effects of four reaction parameters on plastein reaction were studied, and the optimal conditions with the purpose of obtaining the most powerful ACE inhibitory peptides from modified products were obtained by response surface methodology (RSM). The maximum ACE inhibition rate of the modified hydrolysate reached 82.07% ± 0.03% prepared at concentration of hydrolysates of 30%, reaction time of 4.9 hr, pH value of 8.0, temperature of 40°C, and E/S ratio of 5,681.62 U·g-1. The results indicated that trypsin-catalyzed plastein reaction increased ACE inhibitory activity of chicken plasma protein hydrolysates by 28.57%.
Collapse
Affiliation(s)
- Dandan Gao
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Penghui Guo
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Xin Cao
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Lili Ge
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Hongxin Ma
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Hao Cheng
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Yiqiang Ke
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Shien Chen
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
- College of Life Sciences and EngineeringNorthwest Minzu UniversityLanzhouP. R. China
| | - Gongtao Ding
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Ruofei Feng
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Zilin Qiao
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Jialin Bai
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| | - Nurul I. Nordin
- Industrial Biotechnology Research CentreSIRIM BerhadSelangorMalaysia
| | - Zhongren Ma
- China‐Malaysia National Joint LaboratoryBiomedical Research CenterNorthwest Minzu UniversityLanzhouP. R. China
| |
Collapse
|
34
|
Xia Y, Yu J, Xu W, Shuang Q. Purification and characterization of angiotensin-I-converting enzyme inhibitory peptides isolated from whey proteins of milk fermented with Lactobacillus plantarum QS670. J Dairy Sci 2020; 103:4919-4928. [DOI: 10.3168/jds.2019-17594] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 01/27/2020] [Indexed: 12/16/2022]
|
35
|
|
36
|
Liu D, Guo Y, Wu P, Wang Y, Kwaku Golly M, Ma H. The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities. Food Chem 2020; 311:125960. [DOI: 10.1016/j.foodchem.2019.125960] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 11/17/2019] [Accepted: 11/25/2019] [Indexed: 12/17/2022]
|
37
|
Liu P, Lan X, Yaseen M, Chai K, Zhou L, Sun J, Lan P, Tong Z, Liao D, Sun L. Immobilized metal affinity chromatography matrix modified by poly (ethylene glycol) methyl ether for purification of angiotensin I-converting enzyme inhibitory peptide from casein hydrolysate. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1143:122042. [PMID: 32172172 DOI: 10.1016/j.jchromb.2020.122042] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 12/13/2022]
Abstract
Purification of small bioactive peptides from complex biological samples is a difficult task due to the interference of concentrated large biomolecules. In this study, a magnetic immobilized metal affinity chromatography matrix modified by poly (ethylene glycol) methyl ether (IMACM@mPEG) was prepared and applied for the rapid purification of angiotensin I-converting enzyme (ACE) inhibitory peptides from casein hydrolysate. The proposed IMACM@mPEG considerably reduced the non-specific adsorption of large proteins and exhibited improved purification efficiency towards ACE inhibitory peptides. A novel peptide with moderate ACE inhibitory activity (IC50 value of 274 ± 5 μM) was identified as LLYQEPVLGPVR. Lineweaver-Burk plot confirmed the non-competitive inhibition pattern of LLYQEPVLGPVR. The purified peptide was digested after simulated gastrointestinal digestion and produced shorter peptides which contributed to enhanced ACE inhibitory activity. These results indicated that the IMACM@mPEG is an effective method for the prepurification of ACE inhibitory peptide and the purified peptide LLYQEPVLGPVR may have potential as nutraceutical ingredient in functional foods for hypertension treatments.
Collapse
Affiliation(s)
- Pengru Liu
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530008, China
| | - Xiongdiao Lan
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530008, China
| | - Muhammad Yaseen
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Institute of Chemical Sciences, University of Peshawar, KP 25120, Pakistan
| | - Kungang Chai
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Liqin Zhou
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Jianhua Sun
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Ping Lan
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530008, China
| | - Zhangfa Tong
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Dankui Liao
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
| | - Lixia Sun
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
| |
Collapse
|
38
|
Kheeree N, Sangtanoo P, Srimongkol P, Saisavoey T, Reamtong O, Choowongkomon K, Karnchanatat A. ACE inhibitory peptides derived from de-fatted lemon basil seeds: optimization, purification, identification, structure–activity relationship and molecular docking analysis. Food Funct 2020; 11:8161-8178. [DOI: 10.1039/d0fo01240h] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The study determines optimized process conditions to maximize ACE inhibitory peptide production. The two novel hexa-peptides (LGRNLPPI and GPAGPAGL) from de-fatted lemon basil seeds (DLBS) was achieved.
Collapse
Affiliation(s)
- Norhameemee Kheeree
- Program in Biotechnology
- Faculty of Science
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Papassara Sangtanoo
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Piroonporn Srimongkol
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Tanatorn Saisavoey
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics
- Faculty of Tropical Medicine
- Mahidol University
- Bangkok 10400
- Thailand
| | | | - Aphichart Karnchanatat
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| |
Collapse
|
39
|
Taniguchi M, Aida R, Saito K, Kikura T, Ochiai A, Saitoh E, Tanaka T. Identification and characterization of multifunctional cationic peptides from enzymatic hydrolysates of soybean proteins. J Biosci Bioeng 2020; 129:59-66. [PMID: 31324383 DOI: 10.1016/j.jbiosc.2019.06.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/17/2019] [Accepted: 06/26/2019] [Indexed: 12/30/2022]
Abstract
In this study, we used the commercial soybean protein hydrolysate Hinute-DC6 as a novel starting material from which to purify and identify multifunctional cationic peptides. After fractionation, Hinute-DC6 was separated into 20 fractions with varying isoelectric points (pI) by ampholyte-free isoelectric focusing (autofocusing). Subsequently, we purified and identified the cationic peptides from fractions 19 and 20, which had pI values greater than 12, using reversed-phase high-performance liquid chromatography and matrix-assisted laser/desorption ionization-time-of-flight mass spectrometry. Of the 83 cationic peptides identified, 14 had high pI values and net charges greater than +2, and were chemically synthesized and assayed for various bioactivities, including hemolytic, antimicrobial, lipopolysaccharide (LPS)-neutralizing, and angiogenic activities. None of the 14 cationic peptides tested exhibited hemolytic activity toward mammalian red blood cells at concentrations up to 1000 μM. Five of the cationic peptides exhibited antimicrobial activities against at least one of four human-pathogenic microorganisms tested. In addition, in chromogenic LPS-neutralizing assays using Limulus amebocyte lysates, the 50% effective concentrations of these 14 peptides were between 0.069 and 5.2 μM. Tube-formation assays in human umbilical vein endothelial cells showed that each of the 14 cationic peptides exhibited significant angiogenic activities at 10 μM, with values similar to those of the positive control LL-37. Our results demonstrate that the 14 identified cationic peptides have multiple functions with negligible hemolytic activity. These data indicate that the cationic peptides isolated from Hinute-DC6 and fractions containing these cationic peptides have the potential to be used as multifunctional ingredients for healthcare applications.
Collapse
Affiliation(s)
- Masayuki Taniguchi
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan.
| | - Ryousuke Aida
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Kazuki Saito
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Toyotaka Kikura
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Akihito Ochiai
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| | - Eiichi Saitoh
- Graduate School of Technology, Niigata Institute of Technology, Niigata 945-1195, Japan
| | - Takaaki Tanaka
- Department of Materials Science and Technology, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan
| |
Collapse
|
40
|
Aguilar-Toalá JE, Hernández-Mendoza A, González-Córdova AF, Vallejo-Cordoba B, Liceaga AM. Potential role of natural bioactive peptides for development of cosmeceutical skin products. Peptides 2019; 122:170170. [PMID: 31574281 DOI: 10.1016/j.peptides.2019.170170] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/23/2019] [Accepted: 09/25/2019] [Indexed: 12/11/2022]
Abstract
In recent years, consumers' demand for cosmeceutical products with protective and therapeutic functions derived from natural sources have caused this industry to search for alternative active ingredients. Bioactive peptides have a wide spectrum of bioactivities, which make them ideal candidates for development of these cosmeceutical products. In vitro studies have demonstrated that bioactive peptides (obtained as extracts, hydrolysates, and/or individual peptides) exhibit biological properties including antioxidant, antimicrobial, and anti-inflammatory activities, in addition to their properties of inhibiting aging-related enzymes such as elastase, collagenase, tyrosinase and hyaluronidase. Some studies report multifunctional bioactive peptides that can simultaneously affect, beneficially, multiple physiological pathways in the skin. Moreover, in vivo studies have revealed that topical application or consumption of bioactive peptides possess remarkable skin protection. These properties suggest that bioactive peptides may contribute in the improvement of skin health by providing specific physiological functions, even though the mechanisms underlying the protective effect have not been completely elucidated. This review provides an overview of in vitro, in silico and in vivo properties of bioactive peptides with potential use as functional ingredients in the cosmeceutical field. It also describes the possible mechanisms involved as well as opportunities and challenges associated with their application.
Collapse
Affiliation(s)
- J E Aguilar-Toalá
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States
| | - A Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico
| | - A F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico
| | - B Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico
| | - A M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States.
| |
Collapse
|
41
|
Qian B, Tian C, Huo J, Ding Z, Xu R, Zhu J, Yu L, Villarreal OD. Design and evaluation of four novel tripeptides as potent angiotensin converting enzyme (ACE) inhibitors with anti-hypertension activity. Peptides 2019; 122:170171. [PMID: 31614165 DOI: 10.1016/j.peptides.2019.170171] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 09/25/2019] [Accepted: 09/26/2019] [Indexed: 12/11/2022]
Abstract
The current study investigated the angiotensin-converting enzyme (ACE) inhibitory activity of 4 synthetic tripeptides. All the peptides showed enzyme inhibitory activity, especially two promising ones, TTP (Thea-Thea-Pro) and gAgAP (GABA-GABA-Pro), with IC50 values of 0.92 and 3.4 μmol/L, respectively. Enzyme inhibition kinetics determined by Lineweaver-Burk plots revealed that TTP and gAgAP were competitive inhibitors with Ki values of 0.87 and 3.12 μmol/L, respectively. Molecular docking experiments confirmed that the higher inhibitory potency of TTP and gAgAP might be attributed to the formation of several critical hydrogen bonds with the active site residues in ACE. We further demonstrated that TTP and gAgAP initiated a rapid and significant decrease in systolic blood pressure (SBP) in spontaneously hypertensive rats (SHRs). TTP treatment lowered SBP to the same extent as captopril, although the duration of anti-hypertensive effect was shorter in TTP group than that observed in captopril group. Moreover, the transcription levels of angiotensin II receptor type 1 (agtr1) and miR-132/-212 were downregulated in SHRs after administration of TTP and gAgAP. In particular, TTP treatment caused a comparable reduction of agtr1 levels compared to captopril treatment, while miR-132/212 expression was significantly decreased. These results showed that compound TTP might be served as a potential antihypertensive candidate.
Collapse
Affiliation(s)
- Bingjun Qian
- Department of Preventive Medicine, Research Centre of Biomedical Technology Co., Ltd. YIHS, Jiangsu Vocational College of Medicine, Jiangsu 224005, PR China.
| | - Chongchong Tian
- Department of Preventive Medicine, Research Centre of Biomedical Technology Co., Ltd. YIHS, Jiangsu Vocational College of Medicine, Jiangsu 224005, PR China
| | - Jianghua Huo
- Department of Preventive Medicine, Research Centre of Biomedical Technology Co., Ltd. YIHS, Jiangsu Vocational College of Medicine, Jiangsu 224005, PR China
| | - Zhiwen Ding
- Shanghai Institute of Cardiovascular Diseases, Zhongshan Hospital Fudan University, 180 Fenglin Road, Shanghai 200032, PR China
| | - Ran Xu
- Shanghai Institute of Cardiovascular Diseases, Zhongshan Hospital Fudan University, 180 Fenglin Road, Shanghai 200032, PR China
| | - Juan Zhu
- Department of Preventive Medicine, Research Centre of Biomedical Technology Co., Ltd. YIHS, Jiangsu Vocational College of Medicine, Jiangsu 224005, PR China
| | - Lili Yu
- Department of Preventive Medicine, Research Centre of Biomedical Technology Co., Ltd. YIHS, Jiangsu Vocational College of Medicine, Jiangsu 224005, PR China
| | - Oscar D Villarreal
- Department of Epigenetics and Molecular Carcinogenesis, The University of Texas MD Anderson Cancer Center, Smithville, TX, 77030, USA
| |
Collapse
|
42
|
Finding and isolation of novel peptides with anti-proliferation ability of hepatocellular carcinoma cells from mung bean protein hydrolysates. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103557] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
|
43
|
Gao D, Zhang F, Ma Z, Chen S, Ding G, Tian X, Feng R. Isolation and identification of the angiotensin-I converting enzyme (ACE) inhibitory peptides derived from cottonseed protein: optimization of hydrolysis conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1640735] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Dandan Gao
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, P. R. China
- College of Life Sciences and Engineering, Northwest Minzu University, Lanzhou, P. R. China
| | - Fumei Zhang
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, P. R. China
| | - Zhongren Ma
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, P. R. China
| | - Shien Chen
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, P. R. China
- College of Life Sciences and Engineering, Northwest Minzu University, Lanzhou, P. R. China
| | - Gongtao Ding
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, P. R. China
| | - Xiaojing Tian
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, P. R. China
- College of Life Sciences and Engineering, Northwest Minzu University, Lanzhou, P. R. China
| | - Ruofei Feng
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, P. R. China
| |
Collapse
|
44
|
Preparation and Identification of ACE Inhibitory Peptides from the Marine Macroalga Ulva intestinalis. Mar Drugs 2019; 17:md17030179. [PMID: 30893907 PMCID: PMC6471128 DOI: 10.3390/md17030179] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 03/07/2019] [Accepted: 03/15/2019] [Indexed: 01/18/2023] Open
Abstract
Angiotensin I-converting enzyme (ACE) inhibitory peptides derived from seaweed represent a potential source of new antihypertensive. The aim of this study was to isolate and purify ACE inhibitory peptides (ACEIPs) from the protein hydrolysate of the marine macroalga Ulva intestinalis. U. intestinalis protein was hydrolyzed by five different proteases (trypsin, pepsin, papain, α-chymotrypsin, alcalase) to prepare peptides; compared with other hydrolysates, the trypsin hydrolysates exhibited the highest ACE inhibitory activity. The hydrolysis conditions were further optimized by response surface methodology (RSM), and the optimum conditions were as follows: pH 8.4, temperature 28.5 °C, enzyme/protein ratio (E/S) 4.0%, substrate concentration 15 mg/mL, and enzymolysis time 5.0 h. After fractionation and purification by ultrafiltration, gel exclusion chromatography and reverse-phase high-performance liquid chromatography, two novel purified ACE inhibitors with IC50 values of 219.35 μM (0.183 mg/mL) and 236.85 μM (0.179 mg/mL) were obtained. The molecular mass and amino acid sequence of the ACE inhibitory peptides were identified as Phe-Gly-Met-Pro-Leu-Asp-Arg (FGMPLDR; MW 834.41 Da) and Met-Glu-Leu-Val-Leu-Arg (MELVLR; MW 759.43 Da) by ultra-performance liquid chromatography-tandem mass spectrometry. A molecular docking study revealed that the ACE inhibitory activities of the peptides were mainly attributable to the hydrogen bond and Zn(II) interactions between the peptides and ACE. The results of this study provide a theoretical basis for the high-valued application of U. intestinalis and the development of food-derived ACE inhibitory peptides.
Collapse
|
45
|
Yu F, Zhang Z, Luo L, Zhu J, Huang F, Yang Z, Tang Y, Ding G. Identification and Molecular Docking Study of a Novel Angiotensin-I Converting Enzyme Inhibitory Peptide Derived from Enzymatic Hydrolysates of Cyclina sinensis. Mar Drugs 2018; 16:E411. [PMID: 30373231 PMCID: PMC6265983 DOI: 10.3390/md16110411] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 10/24/2018] [Accepted: 10/25/2018] [Indexed: 12/22/2022] Open
Abstract
Marine-derived angiotensin-I converting enzyme (ACE) inhibitory peptides have shown potent ACE inhibitory activity with no side effects. In this study, we reported the discovery of a novel ACE-inhibitory peptide derived from trypsin hydrolysates of Cyclina sinensis (CSH). CSH was separated into four different molecular weight (MW) fractions by ultrafiltration. Fraction CSH-I showed the strongest ACE inhibitory activity. A peptide was purified by fast protein liquid chromatography (FPLC) and reversed-phase high-performance liquid chromatography (RP-HPLC) and its sequence was determined to be Trp-Pro-Met-Gly-Phe (WPMGF, 636.75 Da). The Lineweaver-Burk plot showed that WPMGF was a competitive inhibitor of ACE. WPMGF showed a significant degree of stability at varying temperatures, pH, and simulated gastrointestinal environment conditions. We investigated the interaction between this pentapeptide and ACE by means of a flexible molecular docking tool. The results revealed that effective interaction between WPMGF and ACE occurred mainly through hydrogen bonding, hydrophobic interactions, and coordination bonds between WPMGF and Zn(II). In conclusion, our study indicates that a purified extract derived from Cyclina sinensis or the WPMGF peptide could potentially be incorporated in antihypertensive functional foods or dietary supplements.
Collapse
Affiliation(s)
- Fangmiao Yu
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Zhuangwei Zhang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Liwang Luo
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Junxiang Zhu
- Laboratory of Aquatic Products Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China.
| | - Fangfang Huang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Zuisu Yang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Yunping Tang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Guofang Ding
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| |
Collapse
|