1
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Yang Y, Huang L, Huang Z, Ren Y, Xiong Y, Xu Z, Chi Y. Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38889067 DOI: 10.1080/10408398.2024.2360074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
Innovating food additives stands as a cornerstone for the sustainable evolution of future food systems. Peptides derived from food proteins exhibit a rich array of physicochemical and biological attributes crucial for preserving the appearance, flavor, texture, and nutritional integrity of foods. Leveraging these peptides as raw materials holds great promise for the development of novel food additives. While numerous studies underscore the potential of peptides as food additives, existing reviews predominantly focus on their biotic applications, leaving a notable gap in the discourse around their abiotic functionalities, such as their physicochemical properties. Addressing this gap, this review offers a comprehensive survey of peptide-derived food additives in food systems, accentuating the application of peptides' abiotic properties. It furnishes a thorough exploration of the underlying mechanisms and diverse applications of peptide-derived food additives, while also delineating the challenges encountered and prospects for future applications. This well-time review will set the stage for a deeper understanding of peptide-derived food additives.
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Affiliation(s)
- Yanli Yang
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Lunjie Huang
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhangjun Huang
- National Engineering Research Center, Luzhou Laojiao Co. Ltd, Luzhou, China
- Luzhou Pinchuang Technology Co. Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Yao Ren
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yanfei Xiong
- National Engineering Research Center, Luzhou Laojiao Co. Ltd, Luzhou, China
- Luzhou Pinchuang Technology Co. Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Zhenghong Xu
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yuanlong Chi
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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2
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Wijesekara T, Abeyrathne EDNS, Ahn DU. Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health. Foods 2024; 13:1853. [PMID: 38928795 PMCID: PMC11202804 DOI: 10.3390/foods13121853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut microbiota. Gut microbiota is a diverse microbial community that significantly influences the overall well-being and homeostasis of the body. Factors such as diet, age, lifestyle, medication, and environmental circumstances can affect the composition and diversity of the gut microbiota. The disturbances or imbalances in the gut microbiota have been associated with various health problems. The interplays between bioactive peptides and gut microbiota are not fully understood, but bioactive peptides hold promise as modulators of the gut microbiota to promote gut health. Almost all the bioactive research on human health, including the development of therapeutics and nutritional interventions, uses cell culture, even though their direct biofunctional activities can only occur when absorbed in the intestine and into the blood system. This review focuses on the current understanding of bioactive peptides in gut microbiota and their impact and mechanisms on gut and human health. The novelty of this review lies in its comprehensive analysis of the multifaceted interactions between bioactive peptides and gut microbiota, integrating knowledge from diverse disciplines between microbiology and nutrition. By elucidating the underlying mechanisms and identifying current research gaps, this review offers an outlook on the potential of bioactive peptides in promoting gut health and shaping future therapeutic and nutritional interventions.
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Affiliation(s)
- Tharuka Wijesekara
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | | | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
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3
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Lee CC, Suttikhana I, Ashaolu TJ. Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12398-12414. [PMID: 38797944 DOI: 10.1021/acs.jafc.4c02464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.
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Affiliation(s)
- Chi-Ching Lee
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkalı Avenue No: 28, Halkalı, Küçükçekmece, Istanbul 34303, Türkiye
| | - Itthanan Suttikhana
- Department of Multifunctional Agriculture, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Branišovská 1645/31a, 370 05 České Budějovice 2, Czechia
| | - Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam
- Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam
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4
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Kleikamp HBC, Palacios PA, Kofoed MVW, Papacharalampos G, Bentien A, Nielsen JL. The Selenoproteome as a Dynamic Response Mechanism to Oxidative Stress in Hydrogenotrophic Methanogenic Communities. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2024; 58:6637-6646. [PMID: 38580315 PMCID: PMC11025550 DOI: 10.1021/acs.est.3c07725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 03/08/2024] [Accepted: 03/08/2024] [Indexed: 04/07/2024]
Abstract
Methanogenesis is a critical process in the carbon cycle that is applied industrially in anaerobic digestion and biogas production. While naturally occurring in diverse environments, methanogenesis requires anaerobic and reduced conditions, although varying degrees of oxygen tolerance have been described. Microaeration is suggested as the next step to increase methane production and improve hydrolysis in digestion processes; therefore, a deeper understanding of the methanogenic response to oxygen stress is needed. To explore the drivers of oxygen tolerance in methanogenesis, two parallel enrichments were performed under the addition of H2/CO2 in an environment without reducing agents and in a redox-buffered environment by adding redox mediator 9,10-anthraquinone-2,7-disulfonate disodium. The cellular response to oxidative conditions is mapped using proteomic analysis. The resulting community showed remarkable tolerance to high-redox environments and was unperturbed in its methane production. Next to the expression of pathways to mitigate reactive oxygen species, the higher redox potential environment showed an increased presence of selenocysteine and selenium-associated pathways. By including sulfur-to-selenium mass shifts in a proteomic database search, we provide the first evidence of the dynamic and large-scale incorporation of selenocysteine as a response to oxidative stress in hydrogenotrophic methanogenesis and the presence of a dynamic selenoproteome.
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Affiliation(s)
- Hugo B. C. Kleikamp
- Department
of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, 9220 Aalborg, Denmark
| | - Paola A. Palacios
- Department
of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus, Denmark
| | - Michael V. W. Kofoed
- Department
of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus, Denmark
| | - Georgios Papacharalampos
- Department
of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus, Denmark
| | - Anders Bentien
- Department
of Biological and Chemical Engineering, Aarhus University, Åbogade 40, 8200 Aarhus, Denmark
| | - Jeppe L. Nielsen
- Department
of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, 9220 Aalborg, Denmark
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5
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Christensen LF, Laforce IN, Wolkers-Rooijackers JCM, Mortensen MS, Smid EJ, Hansen EB. Lactococcus cell envelope proteases enable lactococcal growth in minimal growth media supplemented with high molecular weight proteins of plant and animal origin. FEMS Microbiol Lett 2024; 371:fnae019. [PMID: 38479791 DOI: 10.1093/femsle/fnae019] [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: 11/25/2023] [Revised: 02/19/2024] [Accepted: 03/12/2024] [Indexed: 04/05/2024] Open
Abstract
Lactic acid bacteria (LAB) have evolved into fastidious microorganisms that require amino acids from environmental sources. Some LAB have cell envelope proteases (CEPs) that drive the proteolysis of high molecular weight proteins like casein in milk. CEP activity is typically studied using casein as the predominant substrate, even though CEPs can hydrolyze other protein sources. Plant protein hydrolysis by LAB has rarely been connected to the activity of specific CEPs. This study aims to show the activity of individual CEPs using LAB growth in a minimal growth medium supplemented with high molecular weight casein or potato proteins. Using Lactococcus cremoris MG1363 as isogenic background to express CEPs, we demonstrate that CEP activity is directly related to growth in the protein-supplemented minimal growth media. Proteolysis is analyzed based on the amino acid release, allowing a comparison of CEP activities and analysis of amino acid utilization by L. cremoris MG1363. This approach provides a basis to analyze CEP activity on plant-based protein substrates as casein alternatives and to compare activity of CEP homologs.
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Affiliation(s)
- Lise Friis Christensen
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Kgs. Lyngby, Denmark
| | - Ida Nynne Laforce
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Kgs. Lyngby, Denmark
| | | | - Martin Steen Mortensen
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Kgs. Lyngby, Denmark
| | - Eddy J Smid
- Food Microbiology, Wageningen University & Research, PO Box 17, 6700AA Wageningen, The Netherlands
| | - Egon Bech Hansen
- National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Kgs. Lyngby, Denmark
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6
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Akgonullu DZ, Murray BS, Connell SD, Fang Y, Linter B, Sarkar A. Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces. Adv Colloid Interface Sci 2023; 320:102983. [PMID: 37690329 DOI: 10.1016/j.cis.2023.102983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 09/12/2023]
Abstract
This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels. Bulk properties of microgel dispersions are dominated by the volume fraction (ϕ) of the microgel particles, but ϕ is difficult to pinpoint, as addressed by many theoretical models. By evaluating recent experimental studies over the last five years, we find an increasing focus on the analysis of microgel elasticity as a key parameter in modulating their packing at the interfaces, within the provinces of both synthetic and biopolymeric systems. Production methods and physiochemical factors shown to influence microgel swelling in the aqueous phase can have a significant impact on their bulk as well as interfacial performance. Compared to synthetic microgels, biopolymer microgels show a greater tendency for polydispersity and aggregation and do not appear to have a core-corona structure. Comprehensive studies of biopolymeric microgels are still lacking, for example, to accurately determine their inter- and intra- particle interactions, whilst a wider variety of techniques need to be applied in order to allow comparisons to real systems of practical usage.
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Affiliation(s)
- Daisy Z Akgonullu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Brent S Murray
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Simon D Connell
- Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, UK
| | - Yuan Fang
- PepsiCo, Valhalla, New York, NY, USA
| | | | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK.
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7
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Yesiltas B, García-Moreno PJ, Mikkelsen RK, Echers SG, Hansen DK, Greve-Poulsen M, Hyldig G, Hansen EB, Jacobsen C. Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream. Antioxidants (Basel) 2023; 12:1622. [PMID: 37627617 PMCID: PMC10451251 DOI: 10.3390/antiox12081622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PPH2 as >10 kDa, PPH3 as 10-5 kDa, PPH4 as 5-0.8 kDa, and PPH5 as <0.8 kDa) protein hydrolysates were evaluated. Pendant drop tensiometry and dilatational rheology were applied for determining the ability of PPHs to reduce interfacial tension and affect the viscoelasticity of the interfacial films at the oil-water interface. Peptides >10 kDa showed the highest ability to decrease oil-water interfacial tension. All PPH fractions predominantly provided elastic, weak, and easily stretchable interfaces. PPH2 provided a more rigid interfacial layer than the other hydrolysates. Radical scavenging and metal chelating activities of PPHs were also tested and the highest activities were provided by the unfractionated hydrolysate and the fractions with peptides >5 kDa. Furthermore, the ability of PPHs to form physically and oxidatively stable 5% fish oil-in-water emulsions (pH 7) was investigated during 8-day storage at 20 °C. Our results generally show that the fractions with peptides >5 kDa provided the highest physicochemical stability, followed by the fraction with peptides between 5 and 0.8 kDa. Lastly, promising sensory results with mostly mild attributes were obtained even at protein concentration levels that are higher than needed to obtain functional properties. The more prominent attributes (e.g., bitterness and astringency) were within an acceptable range for PPH3 and PPH4.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | | | - Rasmus K. Mikkelsen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | | | | | | | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | - Egon B. Hansen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
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8
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Poulsen JS, Nielsen CK, Pedersen NA, Wimmer R, Sondergaard TE, de Jonge N, Nielsen JL. Proteomic Changes in Methicillin-Resistant Staphylococcus aureus Exposed to Cannabinoids. JOURNAL OF NATURAL PRODUCTS 2023; 86:1690-1697. [PMID: 37411021 DOI: 10.1021/acs.jnatprod.3c00064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/08/2023]
Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) is a major human pathogen that causes a wide range of infections. Its resistance to β-lactam antibiotics complicates treatment due to the limited number of antibiotics with activity against MRSA. To investigate development of alternative therapeutics, the mechanisms that mediate antibiotic resistance in MRSA need to be fully understood. In this study, MRSA cells were subjected to antibiotic stress from methicillin in combination with three cannabinoid compounds and analyzed using proteomics to assess the changes in physiology. Subjecting MRSA to nonlethal levels of methicillin resulted in an increased production of penicillin-binding protein 2 (PBP2). Exposure to cannabinoids showed antibiotic activity against MRSA, and differential proteomics revealed reduced levels of proteins involved in the energy production as well as PBP2 when used in combination with methicillin.
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Affiliation(s)
- Jan Struckmann Poulsen
- Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220, Aalborg East, Denmark
| | - Christina Kjærager Nielsen
- Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220, Aalborg East, Denmark
| | - Nina Ahrendt Pedersen
- Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220, Aalborg East, Denmark
| | - Reinhard Wimmer
- Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220, Aalborg East, Denmark
| | - Teis Esben Sondergaard
- Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220, Aalborg East, Denmark
| | - Nadieh de Jonge
- Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220, Aalborg East, Denmark
| | - Jeppe Lund Nielsen
- Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220, Aalborg East, Denmark
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9
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Abdul-Khalek N, Wimmer R, Overgaard MT, Gregersen Echers S. Insight on physicochemical properties governing peptide MS1 response in HPLC-ESI-MS/MS: A deep learning approach. Comput Struct Biotechnol J 2023; 21:3715-3727. [PMID: 37560124 PMCID: PMC10407266 DOI: 10.1016/j.csbj.2023.07.027] [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: 03/06/2023] [Revised: 07/13/2023] [Accepted: 07/19/2023] [Indexed: 08/11/2023] Open
Abstract
Accurate and absolute quantification of peptides in complex mixtures using quantitative mass spectrometry (MS)-based methods requires foreground knowledge and isotopically labeled standards, thereby increasing analytical expenses, time consumption, and labor, thus limiting the number of peptides that can be accurately quantified. This originates from differential ionization efficiency between peptides and thus, understanding the physicochemical properties that influence the ionization and response in MS analysis is essential for developing less restrictive label-free quantitative methods. Here, we used equimolar peptide pool repository data to develop a deep learning model capable of identifying amino acids influencing the MS1 response. By using an encoder-decoder with an attention mechanism and correlating attention weights with amino acid physicochemical properties, we obtain insight on properties governing the peptide-level MS1 response within the datasets. While the problem cannot be described by one single set of amino acids and properties, distinct patterns were reproducibly obtained. Properties are grouped in three main categories related to peptide hydrophobicity, charge, and structural propensities. Moreover, our model can predict MS1 intensity output under defined conditions based solely on peptide sequence input. Using a refined training dataset, the model predicted log-transformed peptide MS1 intensities with an average error of 9.7 ± 0.5% based on 5-fold cross validation, and outperformed random forest and ridge regression models on both log-transformed and real scale data. This work demonstrates how deep learning can facilitate identification of physicochemical properties influencing peptide MS1 responses, but also illustrates how sequence-based response prediction and label-free peptide-level quantification may impact future workflows within quantitative proteomics.
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Affiliation(s)
- Naim Abdul-Khalek
- Department of Chemistry and Bioscience, Aalborg University, Aalborg 9220, Denmark
| | - Reinhard Wimmer
- Department of Chemistry and Bioscience, Aalborg University, Aalborg 9220, Denmark
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10
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Varona E, García-Moreno PJ, Gregersen Echers S, Olsen TH, Marcatili P, Guardiola F, Overgaard MT, Hansen EB, Jacobsen C, Yesiltas B. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise. Food Chem 2023; 426:136498. [PMID: 37295051 DOI: 10.1016/j.foodchem.2023.136498] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
Bioinformatics tools were used to predict radical scavenging and metal chelating activities of peptides derived from abundant potato, seaweed, microbial, and spinach proteins. The antioxidant activity was evaluated in 5% oil-in-water emulsions (pH4) and best-performing peptides were tested in mayonnaise and compared with EDTA. Emulsion physical stability was intact. The peptide DDDNLVLPEVYDQD showed the highest protection against oxidation in both emulsions by retarding the formation of oxidation products and depletion of tocopherols during storage, but it was less efficient than EDTA when evaluated in mayonnaise. In low-fat emulsions, formation of hydroperoxides was reduced 4-folds after 5 days compared to control. The concentration effect of the peptide was confirmed in mayonnaise at the EDTA equimolar concentration. The second-best performing peptides were NNKWVPCLEFETEHGFVYREHH in emulsion and AGDWLIGDR in mayonnaise. In general, the peptide efficacy was higher in low-fat emulsions. Results demonstrated that peptide negative net charge was important for chelating activity.
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Affiliation(s)
- Elisa Varona
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Spain
| | | | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Francesc Guardiola
- Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Michael T Overgaard
- Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark
| | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark.
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11
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Padial-Domínguez M, García-Moreno PJ, González-Beneded R, Guadix A, Guadix EM. Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O 1/W/O 2) Stabilized with Whey Protein Hydrolysate. Antioxidants (Basel) 2023; 12:antiox12030762. [PMID: 36979010 PMCID: PMC10044726 DOI: 10.3390/antiox12030762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/16/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 w/w) and with a zeta potential of ~-40 mV, only slightly increased its D4,3 value during storage at 8 °C for seven days (from 0.725 to 0.897 µm), although it showed severe physical destabilization when stored at 25 °C for seven days (D4,3 value increased from 0.706 to 9.035 µm). The oxidative stability of the 20 wt.% fish oil-in-water emulsion decreased when the storage temperature increased (25 vs. 8 °C) as indicated by peroxide and p-anisidine values, both in the presence or not of prooxidants (Fe2+). Confocal microscopy images confirmed the formation of 20 wt.% fish oil-in-water-in-olive oil (ratio 25:75 w/w) using Polyglycerol polyricinoleate (PGPR, 4 wt.%). Double emulsions were fairly physically stable for 7 days (both at 25 and 8 °C) (Turbiscan stability index, TSI < 4). Moreover, double emulsions had low peroxide (<7 meq O2/kg oil) and p-anisidine (<7) values that did not increase during storage independently of the storage temperature (8 or 25 °C) and the presence or not of prooxidants (Fe2+), which denotes oxidative stability.
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Affiliation(s)
| | | | | | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
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12
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Ricardo F, Ruiz-Puentes P, Reyes LH, Cruz JC, Alvarez O, Pradilla D. Estimation and prediction of the air–water interfacial tension in conventional and peptide surface-active agents by random Forest regression. Chem Eng Sci 2023. [DOI: 10.1016/j.ces.2022.118208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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14
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Gregersen Echers S, Abdul-Khalek N, Mikkelsen RK, Holdt SL, Jacobsen C, Hansen EB, Olsen TH, Sejberg JJ, Overgaard MT. Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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15
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Attah FA, Lawal BA, Yusuf AB, Adedeji OJ, Folahan JT, Akhigbe KO, Roy T, Lawal AA, Ogah NB, Olorundare OE, Chamcheu JC. Nutritional and Pharmaceutical Applications of Under-Explored Knottin Peptide-Rich Phytomedicines. PLANTS (BASEL, SWITZERLAND) 2022; 11:3271. [PMID: 36501311 PMCID: PMC9737898 DOI: 10.3390/plants11233271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 11/02/2022] [Accepted: 11/24/2022] [Indexed: 06/17/2023]
Abstract
Phytomedicines reportedly rich in cystine knot peptides (Knottins) are found in several global diets, food/herbal supplements and functional foods. However, their knottin peptide content has largely been unexplored, notably for their emerging dual potentials at both the food and medicine space. The nutritional roles, biological targets and mechanism(s) of activity of these knotted peptides are largely unknown. Meanwhile, knottins have recently been unveiled as emerging peptide therapeutics and nutraceuticals of primary choice due to their broad spectrum of bioactivity, hyper stability, selective toxicity, impressive selectivity for biomolecular targets, and their bioengineering applications. In addition to their potential dietary benefits, some knottins have displayed desirable limited toxicity to human erythrocytes. In an effort to appraise what has been accomplished, unveil knowledge gaps and explore the future prospects of knottins, an elaborate review of the nutritional and pharmaceutical application of phytomedicines rich in knottins was carried out. Herein, we provide comprehensive data on common dietary and therapeutic knottins, the majority of which are poorly investigated in many food-grade phytomedicines used in different cultures and localities. Findings from this review should stimulate scientific interest to unveil novel dietary knottins and knottin-rich nutraceutical peptide drug candidates/leads with potential for future clinical application.
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Affiliation(s)
- Francis Alfred Attah
- Department of Pharmacognosy and Drug Development, Faculty of Pharmaceutical Sciences, University of Ilorin, Ilorin 240272, Nigeria
| | - Bilqis Abiola Lawal
- Department of Pharmacognosy and Drug Development, Faculty of Pharmaceutical Sciences, University of Ilorin, Ilorin 240272, Nigeria
| | - Abdulmalik Babatunde Yusuf
- Department of Pharmacognosy and Drug Development, Faculty of Pharmaceutical Sciences, University of Ilorin, Ilorin 240272, Nigeria
| | - Oluwakorede Joshua Adedeji
- Department of Pharmacognosy and Drug Development, Faculty of Pharmaceutical Sciences, University of Ilorin, Ilorin 240272, Nigeria
| | - Joy Temiloluwa Folahan
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana-Monroe, Monroe, LA 71209, USA
| | - Kelvin Oluwafemi Akhigbe
- Department of Pharmacognosy and Drug Development, Faculty of Pharmaceutical Sciences, University of Ilorin, Ilorin 240272, Nigeria
| | - Tithi Roy
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana-Monroe, Monroe, LA 71209, USA
| | - Azeemat Adeola Lawal
- Department of Pharmacognosy and Drug Development, Faculty of Pharmaceutical Sciences, University of Ilorin, Ilorin 240272, Nigeria
| | - Ngozi Blessing Ogah
- Department of Biotechnology, Ebonyi State University, Abakaliki 480101, Nigeria
| | | | - Jean Christopher Chamcheu
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana-Monroe, Monroe, LA 71209, USA
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16
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Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability. Biomolecules 2022; 12:biom12111622. [PMID: 36358972 PMCID: PMC9687809 DOI: 10.3390/biom12111622] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/22/2022] [Accepted: 10/22/2022] [Indexed: 11/06/2022] Open
Abstract
The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.
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Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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18
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Hernández-Grijalva MI, Serrano-Sandoval SN, Gutiérrez-Uribe JA, Serna-Saldivar SO, Milán-Carrillo J, Antunes-Ricardo M, Villela-Castrejón J, Guardado-Félix D. Application of protein fractions from selenized sprouted chickpeas as emulsifying agents and evaluation of their antioxidant properties. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Christensen LF, García-Béjar B, Bang-Berthelsen CH, Hansen EB. Extracellular microbial proteases with specificity for plant proteins in food fermentation. Int J Food Microbiol 2022; 381:109889. [DOI: 10.1016/j.ijfoodmicro.2022.109889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 07/06/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022]
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20
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Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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21
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Frøbert AM, Brohus M, Roesen TS, Kindberg J, Fröbert O, Conover CA, Overgaard MT. Circulating insulin-like growth factor system adaptations in hibernating brown bears indicate increased tissue IGF availability. Am J Physiol Endocrinol Metab 2022; 323:E307-E318. [PMID: 35830688 DOI: 10.1152/ajpendo.00429.2021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Brown bears conserve muscle and bone mass during 6 mo of inactive hibernation. The molecular mechanisms underlying hibernation physiology may have translational relevance for human therapeutics. We hypothesize that protective mechanisms involve increased tissue availability of insulin-like growth factors (IGFs). In subadult Scandinavian brown bears, we observed that mean plasma IGF-1 and IGF-2 levels during hibernation were reduced to 36 ± 10% and 56 ± 15%, respectively, compared with the active state (n = 12). Western ligand blotting identified IGF-binding protein (IGFBP)-3 as the major IGFBP in the active state, whereas IGFBP-2 was codominant during hibernation. Acid labile subunit (ALS) levels in hibernation were reduced to 41±16% compared with the active state (n = 6). Analysis of available grizzly bear RNA sequencing data revealed unaltered liver mRNA IGF-1, IGFBP-2, and IGFBP-3 levels, whereas ALS levels were significantly reduced during hibernation (n = 6). Reduced ALS synthesis and circulating levels during hibernation should prompt a shift from ternary IGF/IGFBP/ALS to smaller binary IGF/IGFBP complexes, thereby increasing IGF tissue availability. Indeed, size-exclusion chromatography of bear plasma demonstrated a shift to lower molecular weight IGF-containing complexes in the hibernating versus the active state. Furthermore, we note that the major IGF-2 mRNA isoform expressed in livers in both Scandinavian brown bears and grizzly bears was an alternative splice variant in which Ser29 is replaced with a tetrapeptide possessing a positively charged Arg residue. Homology modeling of the bear IGF-2/IGFBP-2 complex showed the tetrapeptide in proximity to the heparin-binding domain involved in bone-specific targeting of this complex. In conclusion, this study provides data which suggest that increased IGF tissue availability combined with tissue-specific targeting contribute to tissue preservation in hibernating bears.NEW & NOTEWORTHY Brown bears shift from circulating ternary IGF/IGFBP/ALS complexes in the active state to binary IGF/IGFBP complexes during hibernation, indicating increased tissue IGF-bioactivity. Furthermore, brown bears use a splice variant of IGF-2, suggesting increased bone-specific targeting of IGF anabolic signaling.
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Affiliation(s)
- Anne Mette Frøbert
- Department of Chemistry and Bioscience, Faculty of Engineering and Science, Aalborg University, Aalborg, Denmark
| | - Malene Brohus
- Department of Chemistry and Bioscience, Faculty of Engineering and Science, Aalborg University, Aalborg, Denmark
| | - Tinna S Roesen
- Department of Chemistry and Bioscience, Faculty of Engineering and Science, Aalborg University, Aalborg, Denmark
| | - Jonas Kindberg
- Department of Wildlife, Fish and Environmental Studies, Swedish University of Agricultural Sciences, Umeå, Sweden
- Norwegian Institute for Nature Research, Trondheim, Norway
| | - Ole Fröbert
- Department of Cardiology, Faculty of Health, Örebro University, Örebro, Sweden
- Department of Clinical Medicine, Aarhus University Health, Aarhus, Denmark
- Department of Clinical Pharmacology, Aarhus University Hospital, Aarhus, Denmark
- Steno Diabetes Center Aarhus, Aarhus University Hospital, Aarhus, Denmark
| | - Cheryl A Conover
- Division of Endocrinology, Metabolism, and Nutrition, Mayo Clinic, Rochester, Minnesota
| | - Michael T Overgaard
- Department of Chemistry and Bioscience, Faculty of Engineering and Science, Aalborg University, Aalborg, Denmark
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22
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement physical and oxidative stability of emulsions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions. Food Chem 2022; 385:132699. [DOI: 10.1016/j.foodchem.2022.132699] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 01/02/2023]
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24
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Gultekin Subasi B, Yildirim-Elikoğlu S, Altay İ, Jafarpour A, Casanova F, Mohammadifar MA, Capanoglu E. Influence of non-thermal microwaveradiationon emulsifying properties of sunflower protein. Food Chem 2022; 372:131275. [PMID: 34638058 DOI: 10.1016/j.foodchem.2021.131275] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/26/2021] [Accepted: 09/28/2021] [Indexed: 02/01/2023]
Abstract
Sunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples. Non-thermal microwave treatment improved the emulsion stability by 1.43 times and defrost mode treated sample had the lowest stability index after 120 min. Interfacial dilatational rheology measurements revealed that 70 and 350 W treated samples created higher elastic, less stretchable solid-like layer at the O/W interface in comparison with defrost mode treated and control samples. Consequently, non-thermal microwave treatment could be considered as a promising simple, fast, and "green" protein modification technique.
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Affiliation(s)
- Busra Gultekin Subasi
- Sivas Cumhuriyet University, Hafik Kamer Ornek MYO, 58760 Sivas, Turkey; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Seda Yildirim-Elikoğlu
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Ankara, Turkey
| | - İpek Altay
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Ali Jafarpour
- Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
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25
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Zaky AA, Simal-Gandara J, Eun JB, Shim JH, Abd El-Aty AM. Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review. Front Nutr 2022; 8:815640. [PMID: 35127796 PMCID: PMC8810531 DOI: 10.3389/fnut.2021.815640] [Citation(s) in RCA: 73] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 12/30/2021] [Indexed: 12/12/2022] Open
Abstract
Bioactive peptides generated from food proteins have great potential as functional foods and nutraceuticals. Bioactive peptides possess several significant functions, such as antioxidative, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antihypertensive effects in the living body. In recent years, numerous reports have been published describing bioactive peptides/hydrolysates produced from various food sources. Herein, we reviewed the bioactive peptides or protein hydrolysates found in the plant, animal, marine, and dairy products, as well as their by-products. This review also emphasizes the health benefits, bioactivities, and utilization of active peptides obtained from the mentioned sources. Their possible application in functional product development, feed, wound healing, pharmaceutical and cosmetic industries, and their use as food additives have all been investigated alongside considerations on their safety.
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Affiliation(s)
- Ahmed A. Zaky
- National Research Centre, Department of Food Technology, Food Industries and Nutrition Research Institute, Cairo, Egypt
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Jong-Bang Eun
- Department of Food Science and Technology, Chonnam National University, Gwangju, South Korea
| | - Jae-Han Shim
- Natural Products Chemistry Laboratory, Biotechnology Research Institute, Chonnam National University, Gwangju, South Korea
| | - A. M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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26
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pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107075] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Gregersen S, Kongsted ASH, Nielsen RB, Hansen SS, Lau FA, Rasmussen JB, Holdt SL, Jacobsen C. Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients. Food Chem X 2021; 12:100137. [PMID: 34746746 PMCID: PMC8554166 DOI: 10.1016/j.fochx.2021.100137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/27/2021] [Accepted: 10/01/2021] [Indexed: 01/13/2023] Open
Abstract
Seaweeds are regarded as a sustainable source of food protein, but protein extraction is severely impaired by the complex extracellular matrix. In this work, we investigated the protein-level effects of enzymatic extraction upstream of carrageenan extraction for the industrial red seaweed Eucheuma denticulatum. Combination of quantitative proteomics and bioinformatic prediction of subcellular localization was shown to have immense potential for process evaluation; even in the case of poorly annotated species such as E. denticulatum. Applying cell wall degrading enzymes markedly improved the relative recovery of intracellular proteins compared to treatment with proteolytic enzymes or no enzymatic treatment. Moreover, results suggest that proteomics data may prove useful for characterizing amino acid composition and that length-normalization is a viable approach for relative protein quantification in non-specific analysis. Importantly, the extracts were abundant in proteins, which contained both previously verified and novel, potential bioactive peptides, highlighting their potential for application as functional food ingredients.
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Affiliation(s)
- Simon Gregersen
- Department of Chemistry and Bioscience, Aalborg University, Denmark
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28
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García-Moreno PJ, Yang J, Gregersen S, Jones NC, Berton-Carabin CC, Sagis LM, Hoffmann SV, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C. The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106605] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Yesiltas B, Gregersen S, Lægsgaard L, Brinch ML, Olsen TH, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C, García-Moreno PJ. Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics. Food Chem 2021; 362:130217. [PMID: 34098440 DOI: 10.1016/j.foodchem.2021.130217] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/16/2021] [Accepted: 05/17/2021] [Indexed: 10/21/2022]
Abstract
Global focus on sustainability has accelerated research into alternative non-animal sources of food protein and functional food ingredients. Amphiphilic peptides represent a class of promising biomolecules to replace chemical emulsifiers in food emulsions. In contrast to traditional trial-and-error enzymatic hydrolysis, this study utilizes a bottom-up approach combining quantitative proteomics, bioinformatics prediction, and functional validation to identify novel emulsifier peptides from seaweed, methanotrophic bacteria, and potatoes. In vitro functional validation reveal that all protein sources contained embedded novel emulsifier peptides comparable to or better than sodium caseinate (CAS). Thus, peptides efficiently reduced oil-water interfacial tension and generated physically stable emulsions with higher net zeta potential and smaller droplet sizes than CAS. In silico structure modelling provided further insight on peptide structure and the link to emulsifying potential. This study clearly demonstrates the potential and broad applicability of the bottom-up approach for identification of abundant and potent emulsifier peptides.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute, Technical University of Denmark, Denmark.
| | - Simon Gregersen
- Department of Chemistry and Bioscience, Aalborg University, Denmark.
| | - Linea Lægsgaard
- National Food Institute, Technical University of Denmark, Denmark
| | - Maja L Brinch
- National Food Institute, Technical University of Denmark, Denmark
| | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Denmark
| | | | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Denmark
| | | | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Denmark; Department of Chemical Engineering, University of Granada, Spain.
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30
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Physiological Responses of Aspergillus niger Challenged with Itraconazole. Antimicrob Agents Chemother 2021; 65:AAC.02549-20. [PMID: 33820768 DOI: 10.1128/aac.02549-20] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 04/02/2021] [Indexed: 11/20/2022] Open
Abstract
Aspergillus niger is an opportunistic pathogen commonly found in a variety of indoor and outdoor environments. An environmental isolate of A. niger from a pig farm was resistant to itraconazole, and in-depth investigations were conducted to better understand cellular responses that occur during growth when this pathogen is exposed to an antifungal. Using a combination of cultivation techniques, antibiotic stress testing, and label-free proteomics, this study investigated the physiological and metabolic responses of A. niger to sublethal levels of antifungal stress. Challenging A. niger with itraconazole inhibited growth, and the MIC was estimated to be > 16 mg · liter-1 Through the proteome analysis, 1,305 unique proteins were identified. During growth with 2 and 8 mg · liter-1 itraconazole, a total of 91 and 50 proteins, respectively, were significantly differentially expressed. When challenged with itraconazole, A. niger exhibited decreased expression of peroxidative enzymes, increased expression of an ATP-binding cassette (ABC) transporter most likely involved as an azole efflux pump, and inhibited ergosterol synthesis; however, several ergosterol biosynthesis proteins increased in abundance. Furthermore, reduced expression of proteins involved in the production of ATP and reducing power from both the tricarboxylic acid (TCA) and glyoxylate cycles was observed. The mode of action of triazoles in A. niger therefore appears more complex than previously anticipated, and these observations may help highlight future targets for antifungal treatment.
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31
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Ricardo F, Pradilla D, Cruz JC, Alvarez O. Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity. Int J Mol Sci 2021; 22:4615. [PMID: 33924804 PMCID: PMC8124350 DOI: 10.3390/ijms22094615] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 04/24/2021] [Accepted: 04/26/2021] [Indexed: 01/06/2023] Open
Abstract
Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure-performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides' ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.
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Affiliation(s)
- Fabian Ricardo
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
| | - Diego Pradilla
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
| | - Juan C. Cruz
- Department of Biomedical Engineering, Universidad de los Andes, Bogotá 111711, Colombia;
| | - Oscar Alvarez
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
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32
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Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110297] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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33
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Jafarpour A, Gregersen S, Marciel Gomes R, Marcatili P, Hegelund Olsen T, Jacobsen C, Overgaard MT, Sørensen ADM. Biofunctionality of Enzymatically Derived Peptides from Codfish ( Gadus morhua) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction. Mar Drugs 2020; 18:E599. [PMID: 33260992 PMCID: PMC7759894 DOI: 10.3390/md18120599] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/20/2020] [Accepted: 11/24/2020] [Indexed: 12/15/2022] Open
Abstract
Protein hydrolysates show great promise as bioactive food and feed ingredients and for valorization of side-streams from e.g., the fish processing industry. We present a novel approach for hydrolysate characterization that utilizes proteomics data for calculation of weighted mean peptide properties (length, molecular weight, and charge) and peptide-level abundance estimation. Using a novel bioinformatic approach for subsequent prediction of biofunctional properties of identified peptides, we are able to provide an unprecedented, in-depth characterization. The study further characterizes bulk emulsifying, foaming, and in vitro antioxidative properties of enzymatic hydrolysates derived from cod frame by application of Alcalase and Neutrase, individually and sequentially, as well as the influence of heat pre-treatment. All hydrolysates displayed comparable or higher emulsifying activity and stability than sodium caseinate. Heat-treatment significantly increased stability but showed a negative effect on the activity and degree of hydrolysis. Lower degrees of hydrolysis resulted in significantly higher chelating activity, while the opposite was observed for radical scavenging activity. Combining peptide abundance with bioinformatic prediction, we identified several peptides that are likely linked to the observed differences in bulk emulsifying properties. The study highlights the prospects of applying proteomics and bioinformatics for hydrolysate characterization and in food protein science.
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Affiliation(s)
- Ali Jafarpour
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
| | - Simon Gregersen
- Section for Biotechnology, Department of Chemistry and Bioscience, Aalborg University, 9220 Aalborg, Denmark;
| | - Rocio Marciel Gomes
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
| | - Paolo Marcatili
- Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (P.M.); (T.H.O.)
| | - Tobias Hegelund Olsen
- Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (P.M.); (T.H.O.)
| | - Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
| | - Michael Toft Overgaard
- Section for Biotechnology, Department of Chemistry and Bioscience, Aalborg University, 9220 Aalborg, Denmark;
| | - Ann-Dorit Moltke Sørensen
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
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Görgüç A, Gençdağ E, Yılmaz FM. Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments - A review. Food Res Int 2020; 136:109504. [PMID: 32846583 DOI: 10.1016/j.foodres.2020.109504] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 06/03/2020] [Accepted: 06/26/2020] [Indexed: 12/16/2022]
Abstract
Agro-industrial by-products containing considerable amounts of protein (10-50%) such as soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with annual disposal rate of 800 million tons in the world. More recently, plant by-products rich in protein content have been studied under various prisms that include recovery techniques, peptide production methods, determination of technological benefits and functional properties, and their applications in foods. The researches in bioactive peptides provide evidence over the techno-functional properties and the health benefits are highly dependent upon their amino acid sequences, molecular weights, conformations and surface properties. Research findings compared bioactive properties of the obtained peptides with respect to their amino acid sequences and also reported that hydrophobic/hydrophilic properties have direct effect on both functional and health effects. In addition, the resultant properties of the peptides could be affected by the conducted extraction method (alkaline, enzymatic, ultrasound assisted, microwave assisted, etc.), extraction solvent, precipitation and purification techniques and even by the final drying process (spray, freeze, vacuum, etc.) which may alter molecular weights, conformations and surface properties. Latest studies have investigated solubility, emulsifying, foaming, water/oil holding capacity and surface properties and also antioxidant, antimicrobial, anticarcinogenic, hypocholesterolemic, antihypertensive, immunomodulatory and opioid activities of bioactive peptides obtained from plant by-products. Moreover, the application of the bioactive peptides into different food formulations has been a recent trend of functional food development. These bioactive peptides' bitter taste and toxicity are possible challenges in some cases that need to be resolved before their wider utilization.
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Affiliation(s)
- Ahmet Görgüç
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey
| | - Esra Gençdağ
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey
| | - Fatih Mehmet Yılmaz
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey.
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Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8889555] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Principal component analysis (PCA) was used to cluster the possible amino acid compositions of antioxidant peptides in potato protein hydrolysate (PPH). The antioxidant peptides exhibiting high ABTS+• scavenging capacity were isolated with the procedure of ultrafiltration, gel filtration, and preparative RP-HPLC and identified by UPLC-MS/MS. Phe, Tyr, and His were shown to group together with ABTS+• scavenging capacity in component matrix plot. Three prominent peptides, namely, Phe-Tyr, Tyr-Phe-Glu, and Pro-Pro-His-Tyr-Phe, which matched the sequence of patatin and were made up of Phe and Tyr, were identified. The peptide Tyr-Phe-Glu demonstrated antioxidant activity against Caco-2 cell oxidation induced by H2O2. The results suggested that multivariate analysis could be used to predict the amino acid compositions of antioxidant peptides.
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