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Vasconcellos RS, Volpato JA, Silva IC. Bioactive peptides extracted from hydrolyzed animal byproducts for dogs and cats. Anim Front 2024; 14:38-45. [PMID: 38910953 PMCID: PMC11188960 DOI: 10.1093/af/vfae012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/25/2024] Open
Affiliation(s)
| | - Josiane A Volpato
- Department of Animal Science, State University of Maringá, Maringá, PR, Brazil
| | - Ingrid C Silva
- Department of Animal Science, State University of Maringá, Maringá, PR, Brazil
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2
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Jeong JW, Lee SY, Lee DY, Kim JH, Yun SH, Lee J, Mariano E, Moon SS, Hur SJ. Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review. Food Sci Anim Resour 2024; 44:533-550. [PMID: 38765288 PMCID: PMC11097009 DOI: 10.5851/kosfa.2024.e31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 05/21/2024] Open
Abstract
Peptides with bioactive effects are being researched for various purposes. However, there is a lack of overall research on pork-derived peptides. In this study, we reviewed the process of obtaining bioactive peptides, available analytical methods, and the study of bioactive peptides derived from pork. Pepsin and trypsin, two representative protein digestive enzymes in the body, are hydrolyzed by other cofactors to produce peptides. Bicinchoninic acid assay, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, chromatography, and in vitro digestion simulation systems are utilized to analyze bioactive peptides for protein digestibility and molecular weight distribution. Pork-derived peptides mainly exhibit antioxidant and antihypertensive activities. The antioxidant activity of bioactive peptides increases the accessibility of amino acid residues by disrupting the three-dimensional structure of proteins, affecting free radical scavenging, reactive oxygen species inactivation, and metal ion chelating. In addition, the antihypertensive activity decreases angiotensin II production by inhibiting angiotensin converting enzyme and suppresses blood pressure by blocking the AT1 receptor. Pork-derived bioactive peptides, primarily obtained using papain and pepsin, exhibit significant antioxidant and antihypertensive activities, with most having low molecular weights below 1 kDa. This study may aid in the future development of bioactive peptides and serve as a valuable reference for pork-derived peptides.
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Affiliation(s)
- Jae Won Jeong
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Division of Animal Science, Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Hyeon Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sung Sil Moon
- Sunjin Technology & Research Institute, Icheon 17332, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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3
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O’Keeffe M, Oterhals Å, Vikøren LAS, Drotningsvik A, Mellgren G, Halstensen A, Gudbrandsen OA. Dietary fish intake increased the concentration of soluble ACE2 in rats: can fish consumption reduce the risk of COVID-19 infection through interception of SARS-CoV-2 by soluble ACE2? Br J Nutr 2023; 130:1712-1719. [PMID: 36946006 PMCID: PMC10587383 DOI: 10.1017/s0007114523000776] [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: 08/11/2022] [Revised: 03/08/2023] [Accepted: 03/16/2023] [Indexed: 03/23/2023]
Abstract
The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) enters the cells after binding to the membrane-bound receptor angiotensin-converting enzyme 2 (ACE2), but this may be prevented through interception by soluble ACE2 (sACE2) or by inhibition of the ACE2 receptor, thus obstructing cell entry and replication. The main objective of this study was to investigate if fish intake affected the concentration of sACE2 in rats. The secondary aim was to evaluate the in vitro ACE2-inhibiting activity of fish proteins. Rats were fed cod muscle as 25 % of dietary protein, and blood was collected after 4 weeks of intervention. Muscle, backbone, skin, head, stomach, stomach content, intestine and swim bladder from haddock, saithe, cod and redfish were hydrolysed with trypsin before ACE2-inhibiting activity was measured in vitro. In vivo data were compared using unpaired Student's t test, and in vitro data were compared using one-way ANOVA followed by the Tukey HSD post hoc test. The mean sACE2 concentration was 47 % higher in rats fed cod when compared with control rats (P 0·034), whereas serum concentrations of angiotensin II and TNF-α were similar between the two experimental groups. Muscle, backbone, skin and head from all four fish species inhibited ACE2 activity in vitro, whereas the remaining fractions had no effect. To conclude, our novel data demonstrate that fish intake increased the sACE2 concentration in rats and that the hydrolysed fish proteins inhibited ACE2 activity in vitro.
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Affiliation(s)
- Maria O’Keeffe
- Dietary Protein Research Group, Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Bergen5021, Norway
| | | | - Linn Anja Slåke Vikøren
- Dietary Protein Research Group, Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Bergen5021, Norway
| | - Aslaug Drotningsvik
- Dietary Protein Research Group, Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Bergen5021, Norway
| | - Gunnar Mellgren
- Mohn Nutrition Research Laboratory, Department of Clinical Science, University of Bergen, Bergen5021, Norway
- Hormone Laboratory, Department of Medical Biochemistry and Pharmacology, Haukeland University Hospital, Bergen5021, Norway
| | - Alfred Halstensen
- Department of Clinical Science, University of Bergen, 5021 Bergen, Norway
- K. Halstensen AS, P.O. Box 103, Bekkjarvik5399, Norway
| | - Oddrun Anita Gudbrandsen
- Dietary Protein Research Group, Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Bergen5021, Norway
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4
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Cirlini M, Righetti L, Del Vecchio L, Tonni E, Lucini L, Dall’Asta C, Galaverna G. Untargeted Metabolomics of Meat Digests: Its Potential to Differentiate Pork Depending on the Feeding Regimen. Molecules 2023; 28:7306. [PMID: 37959726 PMCID: PMC10650005 DOI: 10.3390/molecules28217306] [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: 10/02/2023] [Revised: 10/23/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Meat quality seems to be influenced by the dietary regimes applied for animal feeding. Several research studies are aimed at improving meat quality, preserving it from oxidative processes, by the incorporation of antioxidant components in animal feeding. The main part of these studies evaluates meat quality, determining different parameters directly on meat, while few research studies take into account what may happen after meat ingestion. To address this topic, in this study, an in vitro gastrointestinal digestion protocol was applied to two different pork muscles, longissimus dorsi and rectus femoris, obtained from pigs fed with different diets. In detail, two groups of 12 animals each were subjected to either a conventional diet or a supplemented diet with extruded linseeds as a source of omega-3 fatty acids and plant extracts as a source of phenolics antioxidant compounds. The digested meat was subjected to an untargeted metabolomics approach. Several metabolites deriving from lipid and protein digestion were detected. Our untargeted approach allowed for discriminating the two different meat cuts, based on their metabolomic profiles. Nonetheless, multivariate statistics allowed clearly discriminating between samples obtained from different animal diets. In particular, the inclusion of linseeds and polyphenols in the animal diet led to a decrease in metabolites generated from oxidative degradation reactions, in comparison to the conventional diet group. In the latter, fatty acyls, fatty aldehydes and oxylipins, as well as cholesterol and vitamin D3 precursors and derivatives, could be highlighted.
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Affiliation(s)
- Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Laura Righetti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
- Laboratory of Organic Chemistry, Wageningen University, 6708 WE Wageningen, The Netherlands
- Wageningen Food Safety Research, Wageningen University & Research, 6700 AE Wageningen, The Netherlands
| | - Lorenzo Del Vecchio
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Elena Tonni
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Luigi Lucini
- Department for Sustainable Food Process, University Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Chiara Dall’Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
- Interdepartmental Center for Safety, Technologies and Innovation in Agrifood (SITEIA.PARMA), University of Parma, Parco Area delle Scienze, Padiglione 33, 43124 Parma, Italy
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5
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Zhang J, Liang L, Zhang L, Zhou X, Sun B, Zhang Y. ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup. Food Chem 2023; 425:136480. [PMID: 37276669 DOI: 10.1016/j.foodchem.2023.136480] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 03/10/2023] [Accepted: 05/26/2023] [Indexed: 06/07/2023]
Abstract
Angiotensin-I-converting enzyme (ACE) inhibitory activity and salt-reduction properties of umami peptides identified in chicken soup were investigated. The ACE inhibition rate of TPLVDR (91.22%) and AEINKILGN (81.26%) was significantly higher than other umami peptides, and their semi-inhibitory concentration was 0.017 mM and 0.034 mM, respectively. After in vitro digestion, the inhibitory activity of AEINKILGN and TPLVDR decreased, but the original sequences were still detected. The docking results showed that AEINKILGN and TPLVDR mainly interacted with Zn2+ and key sites (His353, Lys511and Glu411) in the active pockets of ACE through hydrogen bonds, which was crucial to the ACE inhibitory activity. Based on response surface methodology and sensory analysis, saltiness and palatability models were established to investigate the salt-reduction effect. The optimal level of AEINKILGN was about 1.16 mg/mL in 0.44% salt solution. And the TPLVDR was applicable to the low salt solution (0.1-0.2%) at a concentration from 0.23 to 0.29 mg/mL.
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Affiliation(s)
- Jincheng Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Li Liang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Lili Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
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6
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Gathercole J, Maes E, Thomas A, Wieliczko R, Grosvenor A, Haines S, Clerens S, Deb-Choudhury S. Unlocking the bioactivity of meat proteins: Comparison of meat and meat hydrolysate via simulated gastrointestinal digestion. J Proteomics 2023; 273:104806. [PMID: 36587727 DOI: 10.1016/j.jprot.2022.104806] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 12/22/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
Understanding the functional attributes of meat proteins is crucial for determining their nutritional benefits. Depending on the form in which meat proteins are available, the digestive process can release peptides which are valuable for nutrition and may also possess bioactive properties, affecting physiology. Liquid chromatography - mass spectrometry (LC-MS) was used to quantitatively compare the molecular peptide features (representing non-redundant peptides), during the different stages of a simulated gastrointestinal digestion process of a minimally processed powdered meat and its enzymatically produced hydrolysate. Results from a principal component analysis (PCA) indicated that the hydrolysate did not undergo extensive additional digestion whereas the powdered meat was digested both at the gastric and in the intestinal phases. Bioactive peptide sequence prediction identified the meat hydrolysate but not the meat powder as the only source of exact and partial bioactive matches in the angiotensin-I converting enzyme and dipeptidyl peptidase IV inhibition categories. Also, a higher source of cryptides (encrypted bioactive peptides), indicated that meat hydrolysates are potentially a better substrate for the release of these enzyme inhibitory peptides. These observations thus suggest that pre-digestion of a complex food matrix such as meat, may enhance its bioavailability following oral consumption early in the digestion process. SIGNIFICANCE: This work highlights enzymatic hydrolysis of meat proteins prior to ingestion allows for potentially higher bioavailability of bioactive peptides that inhibit angiotensin-I converting enzyme and dipeptidyl peptidase IV, thus possibly aiding high blood pressure and type 2 diabetes management.
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Affiliation(s)
| | - Evelyne Maes
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | - Ancy Thomas
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | | | | | - Stephen Haines
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | - Stefan Clerens
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
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7
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Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat. Int J Mol Sci 2023; 24:ijms24021574. [PMID: 36675084 PMCID: PMC9866438 DOI: 10.3390/ijms24021574] [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: 12/31/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.
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8
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Accurate Prediction of Anti-hypertensive Peptides Based on Convolutional Neural Network and Gated Recurrent unit. Interdiscip Sci 2022; 14:879-894. [PMID: 35474167 DOI: 10.1007/s12539-022-00521-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 03/30/2022] [Accepted: 04/06/2022] [Indexed: 12/30/2022]
Abstract
Hypertension (HT) is a general disease, and also one of the most ordinary and major causes of cardiovascular disease. Some diseases are caused by high blood pressure, including impairment of heart and kidney function, cerebral hemorrhage and myocardial infarction. Due to the limitations of laboratory methods, bioactive peptides for the treatment of HT need a long time to be identified. Therefore, it is of great immediate significance for the identification of anti-hypertensive peptides (AHTPs). With the prevalence of machine learning, it is suggested to use it as a supplementary method for AHTPs classification. Therefore, we develop a new model to identify AHTPs based on multiple features and deep learning. And the deep model is constructed by combining a convolutional neural network (CNN) and a gated recurrent unit (GRU). The unique convolution structure is used to reduce the feature dimension and running time. The data processed by CNN is input into the recurrent structure GRU, and important information is filtered out through the reset gate and update gate. Finally, the output layer adopts Sigmoid activation function. Firstly, we use Kmer, the deviation between the dipeptide frequency and the expected mean (DDE), encoding based on grouped weight (EBGW), enhanced grouped amino acid composition (EGAAC) and dipeptide binary profile and frequency (DBPF) to extract features. For Kmer, DDE, EBGW and EGAAC, it is widely used in the field of protein research. DBPF is a new feature representation method designed by us. It corresponds dipeptides to binary numbers, and finally obtains a binary coding file and a frequency file. Then these features are spliced together and input into our proposed model for prediction and analysis. After a tenfold cross-validation test, this model has a better competitive advantage than the previous methods, and the accuracy is 96.23% and 99.10%, respectively. From the results, compared with the previous methods, it has been greatly improved. It shows that the combination of convolution calculation and recurrent structure has a positive impact on the classification of AHTPs. The results show that this method is a feasible, efficient and competitive sequence analysis tool for AHTPs. Meanwhile, we design a friendly online prediction tool and it is freely accessible at http://ahtps.zhanglab.site/ .
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Zhuang Y, Liu X, Zhong Y, Wu L. A Deep Ensemble Predictor for Identifying Anti-Hypertensive Peptides Using Pretrained Protein Embedding. IEEE/ACM TRANSACTIONS ON COMPUTATIONAL BIOLOGY AND BIOINFORMATICS 2022; 19:1986-1992. [PMID: 33760739 DOI: 10.1109/tcbb.2021.3068381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Hypertension (HT), or high blood pressure is one of the most common and main causes in cardiovascular diseases, which is also related to a series of detrimental diseases in humans. Deficiencies in effective treatment in HT are often associated with a series of diseases including multi-infarct dementia, amputation, and renal failure. Therefore, identifying anti-hypertension peptides has the vital realistic significance. Although many bioactive peptides have been developed to reduce blood pressure, they are time-consuming and laborious. In views of the obstacles of the intrinsic methods in antihypertensive peptide (AHTP) classification, computational methods are suggested as a supplement to identify AHTPs. In this study, we develop a comprehensive feature representation algorithm based on pretrained model and convolutional neural network and apply the deep ensemble model to construct the prediction model. The new predictor is used to identify AHTPs in benchmark and independent datasets. It has been shown in the independent test set that the performance is better than the recent methods. Comparative results indicate that our model can shed some light on hypertension therapy and gains more insights of classifying AHTPs. The implements and codes can be found in https://github.com/yuanying566/AHPred-DE.
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10
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Xing Z, Li J, Zhang Y, Gao A, Xie H, Gao Z, Chu X, Cai Y, Gu C. Peptidomics Comparison of Plant-Based Meat Alternatives and Processed Meat After In Vitro Digestion. Food Res Int 2022; 158:111462. [DOI: 10.1016/j.foodres.2022.111462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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11
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López-García G, Dublan-García O, Arizmendi-Cotero D, Gómez Oliván LM. Antioxidant and Antimicrobial Peptides Derived from Food Proteins. Molecules 2022; 27:1343. [PMID: 35209132 PMCID: PMC8878547 DOI: 10.3390/molecules27041343] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/11/2022] [Accepted: 02/13/2022] [Indexed: 12/12/2022] Open
Abstract
Recently, the demand for food proteins in the market has increased due to a rise in degenerative illnesses that are associated with the excessive production of free radicals and the unwanted side effects of various drugs, for which researchers have suggested diets rich in bioactive compounds. Some of the functional compounds present in foods are antioxidant and antimicrobial peptides, which are used to produce foods that promote health and to reduce the consumption of antibiotics. These peptides have been obtained from various sources of proteins, such as foods and agri-food by-products, via enzymatic hydrolysis and microbial fermentation. Peptides with antioxidant properties exert effective metal ion (Fe2+/Cu2+) chelating activity and lipid peroxidation inhibition, which may lead to notably beneficial effects in promoting human health and food processing. Antimicrobial peptides are small oligo-peptides generally containing from 10 to 100 amino acids, with a net positive charge and an amphipathic structure; they are the most important components of the antibacterial defense of organisms at almost all levels of life-bacteria, fungi, plants, amphibians, insects, birds and mammals-and have been suggested as natural compounds that neutralize the toxicity of reactive oxygen species generated by antibiotics and the stress generated by various exogenous sources. This review discusses what antioxidant and antimicrobial peptides are, their source, production, some bioinformatics tools used for their obtainment, emerging technologies, and health benefits.
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Affiliation(s)
- Guadalupe López-García
- Food and Environmental Toxicology Laboratory, Chemistry Faculty, Universidad Autónoma del Estado de México, Paseo Colón Intersección Paseo Tollocan s/n. Col. Residencial Colón, Toluca 50120, Mexico; (G.L.-G.); (L.M.G.O.)
| | - Octavio Dublan-García
- Food and Environmental Toxicology Laboratory, Chemistry Faculty, Universidad Autónoma del Estado de México, Paseo Colón Intersección Paseo Tollocan s/n. Col. Residencial Colón, Toluca 50120, Mexico; (G.L.-G.); (L.M.G.O.)
| | - Daniel Arizmendi-Cotero
- Department of Industrial Engineering, Engineering Faculty, Campus Toluca, Universidad Tecnológica de México (UNITEC), Estado de México, Toluca 50160, Mexico;
| | - Leobardo Manuel Gómez Oliván
- Food and Environmental Toxicology Laboratory, Chemistry Faculty, Universidad Autónoma del Estado de México, Paseo Colón Intersección Paseo Tollocan s/n. Col. Residencial Colón, Toluca 50120, Mexico; (G.L.-G.); (L.M.G.O.)
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12
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Jogi N, Yathisha UG, Bhat I, Mamatha BS. Antihypertensive activity of orally consumed ACE-I inhibitory peptides. Crit Rev Food Sci Nutr 2022; 62:8986-8999. [PMID: 34213991 DOI: 10.1080/10408398.2021.1938508] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Food proteins are sources for ACE-I inhibitory peptides that can be extracted by enzymatic hydrolysis exhibiting anti-hypertensive activity. However, these peptides are prone to further degradation by gastrointestinal enzymes during oral consumption. Bio-activity of these peptides is dependent on the resultant peptide post gastrointestinal digestion. To exhibit the bio-activity, they need to be absorbed in intact form. Although studies suggest di and tri-peptides show better ACE-I inhibitory activity, few peptides show altered IC50 values under simulated gastrointestinal digestion. Moreover, ACE-I inhibitory peptides with low IC50 values have not shown effective anti-hypertensive activity in spontaneously hypertensive rats when administered orally. Few ACE-I inhibitory peptides have reported effective reduction in systolic blood-pressure when administered through intravenously. During oral consumption of such peptides, the actual peptide sequence responsible for reducing blood-pressure is a result of breakdown in gastrointestinal tract. The fate of targeted peptides during digestion depends on amino acid sequence of the protein containing the specific site for cleavage where the action of digestive enzymes takes place. Therefore, this review attempts to explain the factors that affect the anti-hypertensive activity of ACE-I inhibitory peptides during oral consumption. It also highlights subsequent absorption of ACE-I inhibitory peptides after gastrointestinal digestion.
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Affiliation(s)
- Nishithkumar Jogi
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
| | - Undiganalu Gangadharappa Yathisha
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
| | - Ishani Bhat
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
| | - Bangera Sheshappa Mamatha
- Nitte (Deemed to be University), Nitte University Center for Science Education and Research (NUCSER), Deralakatte, Mangaluru, Karnataka, India
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13
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Heres A, Yokoyama I, Gallego M, Toldrá F, Arihara K, Mora L. Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104818] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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Karwowska M, Kononiuk AD. Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
| | - Anna D. Kononiuk
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences ul Tuwima 10 Olsztyn 10‐748 Poland
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15
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Xiang L, Qiu Z, Zhao R, Zheng Z, Qiao X. Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides. Crit Rev Food Sci Nutr 2021; 63:1437-1463. [PMID: 34521280 DOI: 10.1080/10408398.2021.1964433] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Food-derived antihypertensive peptides have attracted increasing attention in functional foods for health promotion, due to their high biological activity, low toxicity and easy metabolism in the human body. Angiotensin converting enzyme (ACE) is a key enzyme that causes the increase in blood pressure in mammals. However, few reviews have summarized the current understanding of ACE inhibitory peptides and their knowledge gaps. This paper focuses on the food origins and production methods of ACE inhibitory peptides. Compared with conventional methods, the advanced technologies and emerging bioinformatics approaches have recently been applied for efficient and targeted release of ACE inhibitory peptides from food proteins. Furthermore, the transport and underlying mechanisms of ACE inhibitory peptides are emphatically described. Molecular modeling and the Michaelis-Menten equation can provide information on how ACE inhibitors function. Finally, we discuss the structure-activity relationships and other bio-functional properties of ACE inhibitory peptides. Molecular weight, hydrophobic amino acid residues, charge, amino acid composition and sequence (especially at the C-terminal and N-terminal) have a significant influence on ACE inhibitory activity. Some studies are required to increase productivity, improve bioavailability of peptides, evaluate their bio-accessibility and efficiency on reducing blood pressure to provide a reference for the development and application of health products and auxiliary treatment drugs.
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Affiliation(s)
- Lu Xiang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Zhichang Qiu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Renjie Zhao
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Zhenjia Zheng
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
| | - Xuguang Qiao
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Tai'an, Shandong, China
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16
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Xing L, Li G, Toldrá F, Zhang W. The physiological activity of bioactive peptides obtained from meat and meat by-products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:147-185. [PMID: 34311899 DOI: 10.1016/bs.afnr.2021.02.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Meat and meat products constitute an important source of nutrients and play vital roles for growth, maintenance and repair of the body. In addition to the high quality of proteins, meat is also regarded as a major resource to produce bioactive peptides. Meat processing industry also produces by-products such as bones, blood and viscera, which could be further used for the production of bioactive compounds. In the physiological analysis, meat bioactive peptides have been reported to exert antioxidant, anti-hypertensive, anti-inflammatory, anti-microbial and antitumoral activities, which endow nutritional and functional value of meat. With the objective to exert the functional effect, the bioavailability should also be considered due to the degradation by digestion enzymes and the absorption process in intestinal mucosa. In this chapter, the general source, the enzymatic hydrolysis, the physiological effects as well as the bioavailability of bioactive peptides in meat are discussed.
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Affiliation(s)
- Lujuan Xing
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Guanhao Li
- College of Agriculture, Yanbian University, Yanji, PR China
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
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17
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Ding Q, Sheikh AR, Chen Q, Hu Y, Sun N, Su X, Luo L, Ma H, He R. Understanding the Mechanism for the Structure-Activity Relationship of Food-Derived ACEI Peptides. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Qingzhi Ding
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
- Department of Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Arooj Rehman Sheikh
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
| | - Qian Chen
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
| | - Yize Hu
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
| | - Nianzhen Sun
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
| | - Xiaodong Su
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
| | - Lin Luo
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
- Department of Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
- Department of Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Ronghai He
- Department of Food Science and biological engineering , Jiangsu University, Zhenjiang, China
- Department of Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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18
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Kaur A, Kehinde BA, Sharma P, Sharma D, Kaur S. Recently isolated food-derived antihypertensive hydrolysates and peptides: A review. Food Chem 2020; 346:128719. [PMID: 33339686 DOI: 10.1016/j.foodchem.2020.128719] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 11/06/2020] [Accepted: 11/20/2020] [Indexed: 12/13/2022]
Abstract
Hypertension is a non-communicable disease characterized by elevated blood pressure, and a prominent metabolic syndrome of modern age. Food-borne bioactive peptides have shown considerable potencies as suitable therapeutic agents for hypertension. The peptide inhibition of the angiotensin I-converting enzyme (ACE) from its default biochemical conversion of Ang I to Ang II has been studied and more relatively adopted in several studies. This review offers an examination of the isolation of concomitant proteins in foods, their hydrolysis into peptides and the biofunctionality checks of those peptides based on their anti-hypertensive potentialities. Furthermore, critical but concise details about methodologies and analytical techniques used in the purification of such peptides are discussed. This review is a beneficial literature supplement for scholars and provides functional awareness material for the food-aligned alternative therapy for hypertension. In addition, it points researchers in the direction of adopting food materials and associated by-products as natural sources for the isolation biologically active peptides.
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Affiliation(s)
- Arshdeep Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar-Delhi GT Road, Phagwara 144411, Punjab, India
| | | | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar-Delhi GT Road, Phagwara 144411, Punjab, India.
| | - Deepansh Sharma
- Amity Institute of Microbial Technology, Amity University Rajasthan, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar-Delhi GT Road, Phagwara 144411, Punjab, India
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19
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Karwowska M, Kononiuk AD, Stasiak DM, Patkowski K. Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk. Antioxidants (Basel) 2020; 9:antiox9111094. [PMID: 33171876 PMCID: PMC7695192 DOI: 10.3390/antiox9111094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/24/2020] [Accepted: 11/03/2020] [Indexed: 11/26/2022] Open
Abstract
This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds—Wrzosówka, Uhruska, and Świniarka—and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76–5.12 and 0.902–0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content; no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g−1 of sample, while in fermented meat products it was significant higher (11.59–16.37 mg g−1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Świniarka breed. The raw meat and fermented meat products form the Świniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80–88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland; (M.K.); (A.D.K.)
| | - Anna D. Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland; (M.K.); (A.D.K.)
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland; (M.K.); (A.D.K.)
- Correspondence:
| | - Krzysztof Patkowski
- Institute of Animal Breeding and Biodiversity Conservation, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
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20
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Bechaux J, Gatellier P, Le Page JF, Drillet Y, Sante-Lhoutellier V. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food Funct 2020; 10:6244-6266. [PMID: 31577308 DOI: 10.1039/c9fo01546a] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Livestock generates high quantities of residues, which has become a major socioeconomic issue for the meat industry. This review focuses on the identification of bioactive peptides (BPs) in animal byproducts and meat wastes. Firstly, the main bioactivities that peptides can have will be described and the methods for their evaluation will be discussed. Secondly, the various origins of these BPs will be studied. Then, the techniques and tools for the generation of BPs will be detailed in order to discuss, in the final part, how peptides could be used and assimilated. BPs possess diverse biological activities and can be strategic candidates for substituting synthetic molecules. In silico potentiality studies are a helpful tool to understand and predict BPs released from proteins and their potential activities. However, in vitro validation is often required. Although BP use is compelled by strict regulations in relation to the field of application, they are also limited by their low bioavailability and bioaccessibility. Therefore, it is important to test peptide stability during gastrointestinal digestion. Protective strategies have been discussed since their use could improve the stability and effectiveness of BPs.
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Affiliation(s)
- Julia Bechaux
- INRA, UR 370, Qualité des Produits Animaux (QuaPA), Site de Theix, 63122, Saint-Genès Champanelle, France.
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21
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Martini S, Conte A, Tagliazucchi D. Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion. J Proteomics 2019; 208:103500. [PMID: 31454557 DOI: 10.1016/j.jprot.2019.103500] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 07/18/2019] [Accepted: 08/19/2019] [Indexed: 12/19/2022]
Abstract
This study was designed to investigate the potential contribution of bioactive peptides to the biological activities related to the consumption of pork, beef, chicken and turkey meat following in vitro gastro-intestinal digestion. After extraction of the peptidic fractions from digested samples, the bioactivities were evaluated by in vitro antioxidant activity as well as angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition assays. Pork and turkey meat appeared to be the best sources of antioxidant peptides. Pork was found to be the best source of DPP-IV-inhibitory peptides whereas chicken meat supplied peptides with the highest ACE-inhibitory activity. The comprehensive analysis of the peptidomic profile of digested samples was performed by nano-LC-ESI-QTOF MS/MS analysis. A total of 217, 214, 257 and 248 peptides were identified in digested pork, beef, chicken and turkey meat, respectively. Chicken and turkey meat showed the highest similarity in peptide sequences with 202 common peptides. Sixty-two peptides matched with sequences with previously demonstrated biological activity. In particular, 35 peptides showed ACE-inhibitory activity and 23 DPP-IV inhibitory activity. Twenty-two bioactive peptides were commonly released from the different types of meat. The relative amount of identified bioactive peptides were positively correlated to the biological activities of the different digested meats. BIOLOGICAL SIGNIFICANCE: The present study describes for the first time a comprehensive peptide profile of four types of meat after in vitro gastro-intestinal digestion. The peptide inventory was used to identify 62 bioactive peptides with ACE- and DPPIV-inhibitory and antioxidant activities. The bioactivity analysis revealed interesting and significant differences between the studied meats. The originality of this work lay in the description of intrinsic differences in physiological functions after the ingestion of meat proteins from different species. In a context in which the current research scene relates meat consumption to the onset of chronic pathologies, this peptide profiling and bioactivity analysis shed light on the possible health benefits of peptides released from meat proteins. In fact, this paper represents a sort of detailed peptide list that may help to predict which peptides could be generated after meat intake and detectable at gastro-intestinal level. It also provides a thorough investigation of novel biological activities associated to meat protein hydrolysates, giving a new positive aspect to meat consumption.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy.
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22
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Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products. Antioxidants (Basel) 2019; 8:antiox8090335. [PMID: 31443517 PMCID: PMC6769838 DOI: 10.3390/antiox8090335] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 08/11/2019] [Accepted: 08/19/2019] [Indexed: 01/15/2023] Open
Abstract
Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.
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23
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Serra A, Gallart-Palau X, Koh WY, Chua ZJY, Guo X, Chow CJJ, Chen WM, Park JE, Li T, Tam JP, Sze SK. Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks. Food Res Int 2019; 125:108569. [PMID: 31554040 DOI: 10.1016/j.foodres.2019.108569] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 07/01/2019] [Accepted: 07/18/2019] [Indexed: 02/08/2023]
Abstract
Snacking has traditionally been associated with consumption of foods rich in fats and carbohydrates. However, new dietary trends switched to consumption of protein-rich foods. This study investigates the impact of food processing on the cryptome of one of the most widely consumed meat snacks, beef jerky. We have performed discovery-driven proteome-wide analyses, which identified a significantly elevated presence of reactive prooxidant post-translational modifications in jerky. We also found that these protein decorations impact an important subset of in-silico predicted DNA binding cryptides. Furthermore, we observed cell-dependent reduction in cell viability after prolonged treatments with endogenous-like jerky digests. Collectively these findings uncover the presence of prooxidant modifications in processed dried beef snacks and associate their presence with cytotoxicity. Thus, the findings reported here can pave the way for future studies aimed to establish appropriate dietary recommendations on snacking trends.
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Affiliation(s)
- Aida Serra
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore; IMDEA-Food Research Institute, Campus of International Excellence UAM+CSIC, 8 Crta. Canto Blanco, Madrid, 28049, Spain
| | - Xavier Gallart-Palau
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore; IMDEA-Food Research Institute, Campus of International Excellence UAM+CSIC, 8 Crta. Canto Blanco, Madrid, 28049, Spain
| | - Wei Yi Koh
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - Zoey Jia Yu Chua
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - Xue Guo
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - Chase Jia Jing Chow
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - Wei Meng Chen
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - Jung Eun Park
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - Tianhu Li
- School of Physical & Mathematical Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - James P Tam
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore
| | - Siu Kwan Sze
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore.
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24
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Ganguly A, Sharma K, Majumder K. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:165-207. [PMID: 31351525 DOI: 10.1016/bs.afnr.2019.04.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Non-communicable diseases including cardiovascular diseases (CVDs) and associated metabolic disorders are responsible for nearly 40 million deaths globally per year. Hypertension or high blood pressure (BP) is one of the primary reasons for the development of CVDs. A healthy nutritional strategy complementing with physical activity can substantially reduce high BP and prevent the occurrence of CVD-associated morbidity and mortality. Bioactive peptides currently are the next wave of the promising bench to clinic options for potential targeting chronic and acute health issues including hypertension. Peptides demonstrating anti-inflammatory, anti-oxidant, and angiotensin-converting enzyme-I inhibitory activity are widely studied for the amelioration of hypertension and associated CVDs. Isolating these potent bioactive peptides from different food sources is a promising endeavor toward nutraceutical based dietary management and prevention of hypertension. Understanding the pathophysiology of hypertension and the action mechanisms of the bioactive peptides would complement in designing and characterizing more potent peptides and suitable comprehensive dietary plans for the prevention of hypertension and associated CVDs.
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Affiliation(s)
- Advaita Ganguly
- Comprehensive Tissue Centre, UAH Transplant Services, Alberta Health Services, Edmonton, AB, Canada
| | - Kumakshi Sharma
- Health, Safety and Environment Branch, National Research Council Canada, Edmonton, AB, Canada
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
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25
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Wang R, Zhao H, Pan X, Orfila C, Lu W, Ma Y. Preparation of bioactive peptides with antidiabetic, antihypertensive, and antioxidant activities and identification of α-glucosidase inhibitory peptides from soy protein. Food Sci Nutr 2019; 7:1848-1856. [PMID: 31139399 PMCID: PMC6526634 DOI: 10.1002/fsn3.1038] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 03/06/2019] [Accepted: 03/27/2019] [Indexed: 12/18/2022] Open
Abstract
In this study, the peptides of soy protein obtained by enzymatic digestion with proteases were analyzed for their antidiabetic, antihypertensive, and antioxidant activities. Peptides prepared with alkaline proteinase (AP) exhibited the highest α-glucosidase inhibitory activity compared with those from papain and trypsin digestion. AP hydrolysates also exhibited dipeptidyl peptidase IV (DPP-IV) inhibitory, angiotensin-converting enzyme (ACE) inhibitory, and antioxidant activities. Gastrointestinal digestion of peptides enhanced α-glucosidase, DPP-IV, and ACE inhibitory activities compared with AP hydrolysates. AP peptides showing highest α-glucosidase inhibitory activity were purified by anion-exchange and size-exclusion chromatography, and identified using tandem MS. We found three novel α-glucosidase inhibitory peptides with sequences LLPLPVLK, SWLRL, and WLRL with IC50 of 237.43 ± 0.52, 182.05 ± 0.74, and 162.29 ± 0.74 μmol/L, respectively. Therefore, peptides hydrolyzed from soy protein are promising natural ingredients for nutraceutical applications assisting in the management of diabetes.
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Affiliation(s)
- Rongchun Wang
- Department of Food Science and Engineering, School of Chemical Engineering and ChemistryHarbin Institute of TechnologyHarbinChina
| | - Hongxing Zhao
- Department of Food Science and Engineering, School of Chemical Engineering and ChemistryHarbin Institute of TechnologyHarbinChina
| | - Xiaoxi Pan
- School of Food Science and NutritionUniversity of LeedsLeedsUK
| | - Caroline Orfila
- School of Food Science and NutritionUniversity of LeedsLeedsUK
| | - Weihong Lu
- Department of Food Science and Engineering, School of Chemical Engineering and ChemistryHarbin Institute of TechnologyHarbinChina
| | - Ying Ma
- Department of Food Science and Engineering, School of Chemical Engineering and ChemistryHarbin Institute of TechnologyHarbinChina
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26
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Xing L, Liu R, Cao S, Zhang W, Guanghong Z. Meat protein based bioactive peptides and their potential functional activity: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14132] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Lujuan Xing
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Rui Liu
- College of Food Science and Engineering Yangzhou University Yangzhou 225127 Jiangsu China
| | - Songmin Cao
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zhou Guanghong
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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27
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Wu D, Wu C, Tu M, Yu C, Du M. Identification and analysis of bioactive peptides from scallops (Chlamys farreri
) protein by simulated gastrointestinal digestion. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13760] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Di Wu
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Chao Wu
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Maolin Tu
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Cuiping Yu
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
| | - Ming Du
- School of Food Science and Technology; National Engineering Research Center of Seafood, Dalian Polytechnic University; Dalian China
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28
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Mora L, Gallego M, Toldrá F. ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance. Nutrients 2018; 10:E1259. [PMID: 30205453 PMCID: PMC6164540 DOI: 10.3390/nu10091259] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/01/2018] [Accepted: 09/03/2018] [Indexed: 12/31/2022] Open
Abstract
Meat and meat products have been described as a very good source of angiotensin I converting enzyme (ACEI)-inhibitory peptides. The generation of bioactive peptides can occur through the action of endogenous muscular enzymes during processing, gastrointestinal digestion, or by using commercial enzymes in laboratory or industry under controlled conditions. Studies of bioavailability are necessary in order to prove the positive health effect of bioactive peptides in the body as they should resist gastrointestinal digestion, cross the intestinal barrier, and reach blood stream and target organs. However, in order to better understand their effect, interactions, and bioavailability, it is necessary to consider food matrix interactions and continue the development of quantitative methodologies in order to obtain more data that will enable advances in the field of bioactive peptides and the determination of their influence on health.
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Affiliation(s)
- Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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29
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Zhou L, Ohata M, Owashi C, Nagai K, Yokoyama I, Arihara K. Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:923-927. [PMID: 28703308 DOI: 10.1002/jsfa.8538] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/07/2017] [Accepted: 07/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Systolic blood pressure (SBP) of rats decreases significantly following exposure to the odor generated from the Maillard reaction of protein digests with xylose. This study identified active odorants that affect blood pressure and demonstrated the mechanism of action. RESULTS Among the four potent odorants that contribute most to the odor of the Maillard reaction sample, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 5-methyl-2-pyrazinemethanol (MPM) decreased SBP significantly. The earliest decrease in blood pressure was observed 5 min after exposure to DMHF. Application of zinc sulfate to the nasal cavity eliminated the effect. Furthermore, gastric vagal (parasympathetic) nerve activity was elevated and renal sympathetic nerve activity was lowered after exposure to DMHF. CONCLUSION It is indicated that DMHF affects blood pressure through the olfactory system, and the mechanism for the effect of DMHF on blood pressure involves the autonomic nervous system. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Lanxi Zhou
- Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan
| | - Motoko Ohata
- Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan
- Laboratory of Molecular Nutritional Science of Food, Department of Food Bioscience & Biotechnology, Nihon University, Fujisawa, Kanagawa, Japan
| | - Chisato Owashi
- Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan
| | | | - Issei Yokoyama
- Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan
| | - Keizo Arihara
- Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan
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Anti-Hypertensive Peptides Derived from Caseins: Mechanism of Physiological Action, Production Bioprocesses, and Challenges for Food Applications. Appl Biochem Biotechnol 2018; 185:884-908. [DOI: 10.1007/s12010-018-2692-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
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Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese. Food Chem 2017; 237:1083-1091. [PMID: 28763954 DOI: 10.1016/j.foodchem.2017.06.068] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/07/2017] [Accepted: 06/09/2017] [Indexed: 10/19/2022]
Abstract
In present study, we developed and optimized soymilk-cow's milk enzyme-modified cheese with angiotensin-I converting enzyme inhibitory activity. Bioactive peptide production was found to be a multivariable-dependent process. Maximum bioactivity of hydrolysates was obtained with prolonged curd proteolysis at an increased enzyme concentration. This bioactive cheese paste was subsequently spray-dried under different drying conditions to determine the powder sorption isotherm properties. Higher drying temperatures resulted in cheese powder with weak thermal stability and lower browning indices. Experiments aimed at optimizing thermal stability and physical properties revealed that optimal conditions for producing cheese powder were an inlet air temperature of 150°C, a feeding rate of 10%, and an air flow rate of 600Lh-1. Moreover, in addition to flavour, the bioactive cheese powders produced from a combination of soymilk-cow's milk are of potential source and can be used in the dietary management of hypertension.
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Challenges in the quantitation of naturally generated bioactive peptides in processed meats. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Hajfathalian M, Ghelichi S, García-Moreno PJ, Moltke Sørensen AD, Jacobsen C. Peptides: Production, bioactivity, functionality, and applications. Crit Rev Food Sci Nutr 2017; 58:3097-3129. [PMID: 29020461 DOI: 10.1080/10408398.2017.1352564] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.
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Affiliation(s)
- Mona Hajfathalian
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Sakhi Ghelichi
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark.,b Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science , Gorgan University of Agricultural Sciences and Natural Resources , Gorgan , Iran
| | - Pedro J García-Moreno
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Ann-Dorit Moltke Sørensen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Charlotte Jacobsen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
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Ebrahimi L, Ai J, Alizadeh A, Shariaty M. Imminent Angiotensin-converting Enzyme Inhibitor from Microbial Source for Cancer Therapy. Int J Prev Med 2017; 8:80. [PMID: 29114378 PMCID: PMC5651670 DOI: 10.4103/ijpvm.ijpvm_324_16] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2016] [Accepted: 07/04/2017] [Indexed: 11/04/2022] Open
Abstract
Background Drugs targeting Angiotensin I-converting enzyme (ACE) have been used broadly in cancer chemotherapy. The recent past coupled with our results demonstrates the effective use of ACE inhibitors (ACEi) as anticancer agents, and they are potentially relevant in deriving new inhibitors. Methods Bacterial strains were isolated from cow milk collected in Coimbatore, Tamil Nadu, India and plated on nutrient agar medium. The identity of the strain was ascertained by 16s rRNA gene sequencing method and was submitted to the NCBI GenBank nucleotide database. Various substrates were screened for ACEi production by the fermentation with the isolated strain. ACEi was purified by sequential steps of ethanol precipitation, ion exchange column chromatography and gel filtration column chromatography. The apparent molecular mass was determined by SDS-PAGE. The anticancer property was analyzed by studying the cytotoxicity effects of ACEi using Breast cancer MCF-7 cell lines. Results The isolate coded as BUCTL09 was selected and identified as Micrococcus luteus. Among the seven substrates, only beef extract fermented broth showed an inhibition of 79% and was reported as the best substrate. The peptide was purified and molecular mass was determined. The IC50 value of peptide was found to be 59.5 μg/ml. The purified peptide has demonstrated to induce apoptosis of cancer cell. Conclusions The results of this study revealed that Peptide has been determined as an active compound that inhibited the activity of ACE. These properties indicate the possibilities of the use of purified protein as a potent anticancer agent.
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Affiliation(s)
- Lida Ebrahimi
- Department of Microbial Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Jafar Ai
- Department of Tissue Engineering, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Aliakbar Alizadeh
- Department of Tissue Engineering, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran
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Lafarga T, Álvarez C, Hayes M. Bioactive peptides derived from bovine and porcine co-products: A review. J Food Biochem 2017. [DOI: 10.1111/jfbc.12418] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Tomas Lafarga
- Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre; Institut de Recerca i Tecnologia Agroalimentàries (IRTA); Lleida 25003 Spain
| | - Carlos Álvarez
- Food Quality and Sensory Science Ashtown; Teagasc Food Research Centre, Dublin 15; Dublin Ireland
| | - Maria Hayes
- Food Biosciences, Ashtown; Teagasc Food Research Centre, Dublin 15; Dublin Ireland
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Pattarayingsakul W, Nilavongse A, Reamtong O, Chittavanich P, Mungsantisuk I, Mathong Y, Prasitwuttisak W, Panbangred W. Angiotensin-converting enzyme inhibitory and antioxidant peptides from digestion of larvae and pupae of Asian weaver ant, Oecophylla smaragdina, Fabricius. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3133-3140. [PMID: 27882566 DOI: 10.1002/jsfa.8155] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Revised: 10/20/2016] [Accepted: 11/17/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Mixed larvae and pupae of weaver ant (Oecophylla smaragdina) are widely used as an important food ingredient in regions of Thailand. They have high nutritional values and comprise 53% protein and 13% lipid. Peptides derived from food proteins have been shown to possess biological activities. RESULTS Peptides derived from pepsin and trypsin digestion of these weaver ant larvae and pupae were purified based on angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities, and their amino acid sequences were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). In silico docking of peptides with ACE successfully predicted the inhibitory peptides as confirmed by their chemical synthesis. Two peptides with sequences of FFGT and LSRVP showed IC50 values for ACE inhibition of 19.5 ± 1.7 and 52.7 ± 4.0 µmol L-1 , respectively. In addition, one potent antioxidant peptide with a sequence of CTKKHKPNC showed IC50 values of 48.2 ± 2.1 µmol L-1 for DPPH assay and 38.4 ± 0.2 µmol L-1 for ABTS assay, respectively. CONCLUSION These results indicate that proteins from larvae and pupae of weaver ants are potential sources of peptides with anti-ACE and antioxidation bioactivities. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Werawich Pattarayingsakul
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
- Mahidol University - Osaka University Collaborative Research Center for Bioscience and Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
| | - Arjaree Nilavongse
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
- Mahidol University - Osaka University Collaborative Research Center for Bioscience and Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, Bangkok, 10400, Thailand
| | - Pamorn Chittavanich
- Department of Pharmacology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
| | - Idsada Mungsantisuk
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
- Mahidol University - Osaka University Collaborative Research Center for Bioscience and Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
| | - Yuvadee Mathong
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
- Mahidol University - Osaka University Collaborative Research Center for Bioscience and Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
| | - Wipoo Prasitwuttisak
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
- Mahidol University - Osaka University Collaborative Research Center for Bioscience and Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
| | - Watanalai Panbangred
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
- Mahidol University - Osaka University Collaborative Research Center for Bioscience and Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
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Albenzio M, Santillo A, Caroprese M, Della Malva A, Marino R. Bioactive Peptides in Animal Food Products. Foods 2017; 6:E35. [PMID: 28486398 PMCID: PMC5447911 DOI: 10.3390/foods6050035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 04/03/2017] [Accepted: 05/05/2017] [Indexed: 01/18/2023] Open
Abstract
Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.
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Affiliation(s)
- Marzia Albenzio
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Antonella Santillo
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Mariangela Caroprese
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Wang Y, Jiang Y, Yin Y, Liu J, Ding L, Liu J, Zhang T. Identification and Inhibitory Mechanism of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Bovine Hemoglobin. Protein J 2017; 36:166-173. [DOI: 10.1007/s10930-017-9708-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Lee SY, Hur SJ. Antihypertensive peptides from animal products, marine organisms, and plants. Food Chem 2017; 228:506-517. [PMID: 28317757 DOI: 10.1016/j.foodchem.2017.02.039] [Citation(s) in RCA: 214] [Impact Index Per Article: 30.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 01/25/2017] [Accepted: 02/08/2017] [Indexed: 10/20/2022]
Abstract
Bioactive peptides from food proteins exert beneficial effects on human health, such as angiotensin-converting enzyme (ACE) inhibition and antihypertensive activity. Several studies have reported that ACE-inhibitory peptides can come from animal products, marine organisms, and plants-derived by hydrolyzing enzymes such as pepsin, chymotrypsin, and trypsin-and microbial enzymes such as alcalase, thermolysin, flavourzyme, and proteinase K. Different ACE-inhibitory effects are closely related with different peptide sequences and molecular weights. Sequences of ACE-inhibitory peptides are composed of hydrophobic (proline) and aliphatic amino acids (isoleucine and leucine) at the N-terminus. As result of this review, we assume that low molecular weight peptides have a greater ACE inhibition because lower molecular weight peptides have a higher absorbency in the body. Therefore, the ACE-inhibitory effect is closely related with the degree of enzymatic hydrolysis and the composition of the peptide sequence.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, Republic of Korea
| | - Sun Jun Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, Republic of Korea.
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Mora L, Bolumar T, Heres A, Toldrá F. Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat. Food Funct 2017; 8:4347-4355. [DOI: 10.1039/c7fo01148b] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Ageing is widely used in the meat industry to improve tenderness mainly as a result of the breakdown of muscular proteins through the action of endopeptidases during storage time.
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Affiliation(s)
- Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
- Paterna
- Spain
| | | | - Alejandro Heres
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
- Paterna
- Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
- Paterna
- Spain
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Targeting the pains of food insecurity and malnutrition among internally displaced persons with nutrient synergy and analgesics in organ meat. Food Res Int 2016; 104:48-58. [PMID: 29433783 DOI: 10.1016/j.foodres.2016.11.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2016] [Revised: 11/25/2016] [Accepted: 11/27/2016] [Indexed: 12/26/2022]
Abstract
Living with pain is one of the distressing effects of food insecurity and malnutrition among millions of internally displaced persons (IDPs) worldwide. Vulnerability to emotional pain, metabolic imbalance, chronic illnesses and non-communicable diseases by IDPs are associated with stressed livelihood and restricted access to balanced diets in their camps. Tackling the complexity of issues related to internal displacement is challenging as 45% are globally trapped in protracted conditions. In this review, a diet-based intervention is proposed considering the potential benefits of nutrient synergy and analgesic constituents in organ meat. Providing an affordable, value added and well packaged nutrient dense diet is suggested to meet daily protein and micronutrient requirements from organ meat. Also, unlocking health-promoting bioactive substances and analgesics in restructured organ meat product is proposed as personalized dietary remedy to exert opioid bioactivity in food matrix. Exploiting the nutrient synergy of this animal by-product will not only improve the nutritional status or wellbeing but also raise the composite score of dietary diversity or food security index among IDPs by 2030.
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Fu Y, Young JF, Rasmussen MK, Dalsgaard TK, Lametsch R, Aluko RE, Therkildsen M. Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport. Food Res Int 2016; 89:373-381. [DOI: 10.1016/j.foodres.2016.08.037] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 08/24/2016] [Accepted: 08/25/2016] [Indexed: 12/17/2022]
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44
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Free amino acids and bioactive peptides profile of Pastırma during its processing. Food Res Int 2016; 89:194-201. [DOI: 10.1016/j.foodres.2016.07.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 07/29/2016] [Accepted: 07/31/2016] [Indexed: 11/20/2022]
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45
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Lafarga T, Hayes M. Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175013] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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46
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Girgih AT, Nwachukwu ID, Hasan FM, Fagbemi TN, Malomo SA, Gill TA, Aluko RE. Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon ( Salmo salar ) protein hydrolysates in spontaneously hypertensive rats. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.10.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Kumar R, Chaudhary K, Singh Chauhan J, Nagpal G, Kumar R, Sharma M, Raghava GP. An in silico platform for predicting, screening and designing of antihypertensive peptides. Sci Rep 2015; 5:12512. [PMID: 26213115 PMCID: PMC4515604 DOI: 10.1038/srep12512] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Accepted: 06/19/2015] [Indexed: 11/30/2022] Open
Abstract
High blood pressure or hypertension is an affliction that threatens millions of lives worldwide. Peptides from natural origin have been shown recently to be highly effective in lowering blood pressure. In the present study, we have framed a platform for predicting and designing novel antihypertensive peptides. Due to a large variation found in the length of antihypertensive peptides, we divided these peptides into four categories (i) Tiny peptides, (ii) small peptides, (iii) medium peptides and (iv) large peptides. First, we developed SVM based regression models for tiny peptides using chemical descriptors and achieved maximum correlation of 0.701 and 0.543 for dipeptides and tripeptides, respectively. Second, classification models were developed for small peptides and achieved maximum accuracy of 76.67%, 72.04% and 77.39% for tetrapeptide, pentapeptide and hexapeptides, respectively. Third, we have developed a model for medium peptides using amino acid composition and achieved maximum accuracy of 82.61%. Finally, we have developed a model for large peptides using amino acid composition and achieved maximum accuracy of 84.21%. Based on the above study, a web-based platform has been developed for locating antihypertensive peptides in a protein, screening of peptides and designing of antihypertensive peptides.
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Affiliation(s)
| | | | | | | | | | - Minakshi Sharma
- Bioinformatics Centre, CSIR-Institute of Microbial Technology, Chandigarh-160036, India
| | - Gajendra P.S. Raghava
- Bioinformatics Centre, CSIR-Institute of Microbial Technology, Chandigarh-160036, India
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Affiliation(s)
- Rotimi E. Aluko
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2;
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49
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Wu S, Feng X, Lan X, Xu Y, Liao D. Purification and identification of Angiotensin-I Converting Enzyme (ACE) inhibitory peptide from lizard fish (Saurida elongata) hydrolysate. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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50
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Lafarga T, Hayes M. Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Sci 2014; 98:227-39. [DOI: 10.1016/j.meatsci.2014.05.036] [Citation(s) in RCA: 197] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 05/14/2014] [Accepted: 05/30/2014] [Indexed: 01/12/2023]
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