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Geng Y, Zheng Y, Zhou R, Ma M. Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion. Food Res Int 2024; 191:114714. [PMID: 39059962 DOI: 10.1016/j.foodres.2024.114714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 06/17/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024]
Abstract
The aim of this research was to investigate the effects of supercritical carbon dioxide (SC-CO2) treatment on protein structure in Mongolian cheese. The peptides during the digestive process of the SC-CO2 treated cheese were also studied. SC-CO2 technology was utilized to treat Mongolian cheese at three temperatures (45, 55 and 65 °C) and three pressures (7.5, 12.5 and 17.5 MPa). The results of fluorescence, ultraviolet-visible, Fourier transform infrared spectroscopy and free sulfhydryl groups showed that SC-CO2, particularly at 65 °C and 17.5 MPa, modified the protein structure in Mongolian cheese effectively. The data of LC-MS/MS-based peptidomics showed that the content of antimicrobial peptides found in the SC-CO2 treated Mongolian cheese was 1.55 times that of the untreated Mongolian cheese; the content of unique antimicrobial peptides in the digested SC-CO2 treated Mongolian cheese was 1.46 times that of the digested untreated Mongolian cheese, which proved that SC-CO2 could help produce antimicrobial peptides in cheese not only during the process of SC-CO2 treatment but during subsequent simulated gastrointestinal digestion as well. In conclusion, SC-CO2 could be considered a promising method to develop cheese products with potential health benefits.
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Affiliation(s)
- Yawen Geng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Ran Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Ming Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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2
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Abad I, Serrano L, Graikini D, Pérez MD, Grasa L, Sánchez L. Effect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii. Biometals 2022; 36:667-681. [PMID: 36335546 PMCID: PMC10182125 DOI: 10.1007/s10534-022-00459-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 10/21/2022] [Indexed: 11/08/2022]
Abstract
AbstractMilk is a source of proteins with high nutritional value and relevant biological activities. Bioactive milk proteins, like lactoferrin, are important for newborn development and can also be used as ingredients in functional products to improve health. Lactoferrin is essential in infant’s diet, since protects against infections and promotes immune system maturation. Bovine lactoferrin is used to supplement formula milk in order to strengthen baby’s defences against some pathogenic bacteria. Thus, lactoferrin supplemented formula can be a barrier against emergent pathogens, such as Cronobacter sakazakii, which has caused great concern in the last few years. Milk proteins generate bioactive peptides in the digestion process, and it is known that industrial processing can modify their susceptibility to digestion. Treatments such as heating have been shown to denature whey proteins and make them more easily digestible. Therefore, the aim of this study was to analyze the effect of technological treatments and gastrointestinal digestion on the antibacterial activity against C. sakazakii of proteins present in dairy formulas supplemented with lactoferrin. Commercial bovine lactoferrin has been shown to have antibacterial activity against C. sakazakii, both in the native state and after static in vitro gastrointestinal digestion. In addition, the digests obtained from dairy formulas subjected to technological treatments, either homogenization or pasteurization, have higher antibacterial activity than non-treated formulas. The release of low molecular weight peptides during the in vitro gastric digestion is probably the cause that would explain the enhanced antibacterial activity of the digested dairy formulas.
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Khosravi F, H M, Azizi, Rabani M, Nadoshan RM. Assessment of the biotechnological activity of wheat hydrolysates prepared with the Biarum bovei extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC8995695 DOI: 10.1007/s11694-022-01379-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
In this study, Biarum bovei extract was used to produce bioactive peptides from wheat gluten protein and the biological and functional properties of the hydrolysates were determinated. The results showed that Biarum bovei extract has its highest protease activity (7.3 U/mg protein) at 45 °C and pH 5. Based on electrophoresis analysis, the molecular weight of hydrolysate was < 10 kDa. F1 fraction had the highest antioxidant activity in DPPH (65.85 ± 2.64 µmol TE/g)) and ABTS radical scavenging assays (295.81 µmol TE/g). F2 fraction with 86.3 ± 0.48 had the ability to inhibit the ACE enzyme. The F3 and F1 fractions had statistically the highest inhibition rate (49.37 ± 0.12%. and 79.19 ± 1.13%) in alpha-glucosidase and alpha amylase, respectively. The F1, F2 fractions hydrolysate had an inhibitory effect on Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. Functional properties of hydrolysates with increasing molecular weight, increased significantly. The presence of high levels (p ≤ 0.05) of amino acids with hydroxyl groups, hydrophobic and positive charged in fractions had critical role on biological and technological activity. These findings confirmed the efficiency of gluten hydrolysates with low molecular weight (F1 < 3 kDa) on biofunctionality such as scavenging radical activity, ACE inhibitory, antidiabetic and antibacterial activity could be beneficial from health and technological perspectives.
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Corona A, Vercelli A, Bruni N, Guidi E, Cornegliani L. In vitro activity of lactoferricin solution against Malassezia pachydermatis from otitis externa in dogs and cats. Vet Dermatol 2021; 32:316-e86. [PMID: 34009660 DOI: 10.1111/vde.12973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 01/02/2021] [Accepted: 02/13/2021] [Indexed: 11/29/2022]
Abstract
BACKGROUND Malassezia pachydermatis is a commensal organism of the skin, yet it may induce dermatitis and/or otitis. Lactoferricin (Lfcin) is an antimicrobial peptide obtained by the pepsin-mediated digestion of lactoferrin, a multifunctional innate-defence milk protein. The antibacterial activity of Lfcin is thought to cause alteration of bacterial membrane permeability, thus inducing cell death. OBJECTIVES The aim of this study was to evaluate in vitro antifungal activity of different dilutions of Lfcin solution against M. pachydermatis strains isolated from ears of dogs and cats with otitis externa. METHODS AND MATERIALS Fifty clinical Malassezia isolates from 40 dogs and 10 cats were tested. A dilution method in microtitre plates was used starting with a 20% Lfcin water solution. The different dilutions were 2:1 (13.3%), 1:1 (10%), 1:2 (6.7%), 1:5 (3.3%) and 1:10 (1.8%). Results were expressed as the value at which the growth of 50% (minimal fungicidal concentration MFC50 ) and 90% (MFC90 ) of yeast cells was inhibited. RESULTS All strains showed susceptibility to 20% Lfcin solution (100%). With 1:5 and 1:10 dilutions corresponding to 3.3% and 1.8% Lfcin solutions, all strains showed resistance. The MFC50 and MFC90 values were observed at 13.3% and 20% Lfcin solutions. CONCLUSIONS AND CLINICAL RELEVANCE The results indicated that Lfcin solution exhibits the antimicrobial activity specific to antimicrobial peptides. In particular, the 20% solution can be effective in killing M. pachydermatis isolated strains. Some susceptibilities also are evident at lower concentrations of ≤6.7% for four strains.
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Affiliation(s)
- Antonio Corona
- Città di Torino" Veterinary Clinic, c.so Traiano 99/c, 10135 Turin, Italy
| | - Antonella Vercelli
- Città di Torino" Veterinary Clinic, c.so Traiano 99/c, 10135 Turin, Italy
| | - Natascia Bruni
- Pharmaceutical Institute "Candioli", Via Manzoni 2, 10092 Beinasco, Italy
| | - Eleonora Guidi
- Città di Torino" Veterinary Clinic, c.so Traiano 99/c, 10135 Turin, Italy
| | - Luisa Cornegliani
- Città di Torino" Veterinary Clinic, c.so Traiano 99/c, 10135 Turin, Italy
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Kim Y, Kim S, Lee S, Ha J, Lee J, Choi Y, Oh H, Lee Y, Oh NS, Yoon Y, Lee H. Antimicrobial activity of fermented Maillard reaction products, novel milk-derived material, made by whey protein and Lactobacillus rhamnosus and Lactobacillus gasseri on Clostridium perfringens. Anim Biosci 2021; 34:1525-1531. [PMID: 33677916 PMCID: PMC8495330 DOI: 10.5713/ab.20.0290] [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: 05/01/2020] [Accepted: 02/02/2021] [Indexed: 12/13/2022] Open
Abstract
OBJECTIVE The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C. perfringens), and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological analyses. METHODS Antimicrobial effects of FMRPs (whey protein plus galactose fermented by Lactobacillus rhamnosus [L. rhamnosus] 4B15 [Gal-4B15] or Lactobacillus gasseri 4M13 [Gal-4M13], and whey protein plus glucose fermented by L. rhamnosus 4B15 [Glc-4B15] or L. gasseri 4M13 [Glc-4M13]) on C. perfringens were tested by examining growth responses of the pathogen. Iron chelation activity analysis, propidium iodide uptake assay, and morphological analysis with field emission scanning electron microscope (FE-SEM) were conducted to elucidate the modes of antimicrobial activities of FMRPs. RESULTS When C. perfringens were exposed to the FMRPs, C. perfringens cell counts were decreased (p<0.05) by the all tested FMRPs; iron chelation activities by FMRPs, except for Glc-4M13. Propidium iodide uptake assay indicate that bacterial cellular damage increased in all FMRPs-treated C. perfringens, and it was observed by FE-SEM. CONCLUSION These results indicate that the FMRPs can destroy C. perfringens by iron chelation and cell membrane damage. Thus, it could be used in dairy products, and controlling intestinal C. perfringens.
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Affiliation(s)
- Yujin Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Soomin Lee
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jimyeong Ha
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Dong-eui University, Busan 47340, Korea
| | - Yukyung Choi
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yewon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Nam-Su Oh
- Department of Food and Biotechnology, Korea University, Sejong 30019, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Heeyoung Lee
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
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6
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Sharkey SJ, Harnedy-Rothwell PA, Allsopp PJ, Hollywood LE, FitzGerald RJ, O'Harte FPM. A Narrative Review of the Anti-Hyperglycemic and Satiating Effects of Fish Protein Hydrolysates and Their Bioactive Peptides. Mol Nutr Food Res 2020; 64:e2000403. [PMID: 32939966 DOI: 10.1002/mnfr.202000403] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Prevalence of type 2 diabetes and overweight/obesity are increasing globally. Food supplementation as a preventative option has become an attractive option in comparison to increased pharmacotherapy dependency. Hydrolysates of fish processing waste and by-products have become particularly interesting in a climate of increased food wastage awareness and are rapidly gaining traction in food research. This review summarizes the available research so far on the potential effect of these hydrolysates on diabetes and appetite suppression. Scopus and Web of Science are searched using eight keywords (fish, hydrolysate, peptides, satiating, insulinotropic, incretin, anti-obesity, DPP-4 [dipeptidylpeptidase-4/IV]) returning a total of 2549 results. Following exclusion criteria (repeated appearances, non-fish marine sources [e.g., macroalgae], and irrelevant bioactivities [e.g., immunomodulatory, anti-thrombotic]), 44 relevant publications are included in this review. Stimulation of hormone secretion, regulation of glucose uptake, anorexigenic potential, identified mechanisms of action, and research conducted on the most potent bioactive peptides identified within these hydrolysates are all specifically addressed. Results of this review conclude that despite wide methodological variation between studies, there is significant potential for the application of fish protein hydrolysates in the management of bodyweight and hyperglycemia.
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Affiliation(s)
- Shaun J Sharkey
- School of Biomedical Sciences, Ulster University, Cromore Road, Co. Derry, Northern Ireland, Coleraine, BT52 1SA, UK
| | | | - Philip J Allsopp
- School of Biomedical Sciences, Ulster University, Cromore Road, Co. Derry, Northern Ireland, Coleraine, BT52 1SA, UK
| | - Lynsey E Hollywood
- Department of Hospitality and Tourism Management, Ulster University Business School, Ulster University, Co. Derry, Northern Ireland, Coleraine, BT52 1SA, UK
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, V94 T9PX, Ireland
| | - Finbarr P M O'Harte
- School of Biomedical Sciences, Ulster University, Cromore Road, Co. Derry, Northern Ireland, Coleraine, BT52 1SA, UK
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Hu X, Zhang N, Fu Y. Role of Liver X Receptor in Mastitis Therapy and Regulation of Milk Fat Synthesis. J Mammary Gland Biol Neoplasia 2019; 24:73-83. [PMID: 30066175 DOI: 10.1007/s10911-018-9403-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Accepted: 07/04/2018] [Indexed: 02/03/2023] Open
Abstract
Mastitis is important disease that causes huge economic losses in the dairy industry. In recent years, antibiotic therapy has become the primary treatment for mastitis, however, due to drug residue in milk and food safety factors, we lack safe and effective drugs for treating mastitis. Therefore, new targets and drugs are urgently needed to control mastitis. LXRα, one of the main members of the nuclear receptor superfamily, is reported to play important roles in metabolism, infection and immunity. Activation of LXRα could inhibit LPS-induced mastitis. Furthermore, LXRα is reported to enhance milk fat production, thus, LXRα may serve as a new target for mastitis therapy and regulation of milk fat synthesis. This review summarizes the effects of LXRα in regulating milk fat synthesis and treatment of mastitis and highlights the potential agonists involved in both issues.
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MESH Headings
- Animals
- Anti-Inflammatory Agents/pharmacology
- Anti-Inflammatory Agents/therapeutic use
- Cattle
- Dairying
- Escherichia coli/isolation & purification
- Escherichia coli/pathogenicity
- Female
- Global Burden of Disease
- Humans
- Immunity, Innate
- Lactation/metabolism
- Lipid Metabolism
- Liver X Receptors/agonists
- Liver X Receptors/metabolism
- Mammary Glands, Animal/cytology
- Mammary Glands, Animal/metabolism
- Mammary Glands, Animal/microbiology
- Mammary Glands, Animal/pathology
- Mammary Glands, Human/cytology
- Mammary Glands, Human/immunology
- Mammary Glands, Human/microbiology
- Mammary Glands, Human/pathology
- Mastitis/drug therapy
- Mastitis/immunology
- Mastitis/microbiology
- Mastitis, Bovine/drug therapy
- Mastitis, Bovine/epidemiology
- Mastitis, Bovine/immunology
- Mastitis, Bovine/microbiology
- Membrane Microdomains/metabolism
- Milk/metabolism
- Prevalence
- Receptors, Pattern Recognition/metabolism
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Affiliation(s)
- Xiaoyu Hu
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin Province, 130062, People's Republic of China
| | - Naisheng Zhang
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin Province, 130062, People's Republic of China.
| | - Yunhe Fu
- Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin Province, 130062, People's Republic of China.
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8
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Lebetwa N, Suzuki Y, Tanaka S, Nakamura S, Katayama S. Enhanced Anti-Allergic Activity of Milk Casein Phosphopeptide by Additional Phosphorylation in Ovalbumin-Sensitized Mice. Molecules 2019; 24:molecules24040738. [PMID: 30791382 PMCID: PMC6412743 DOI: 10.3390/molecules24040738] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 02/11/2019] [Accepted: 02/17/2019] [Indexed: 01/07/2023] Open
Abstract
The proteolytic digest of milk casein, known as casein phosphopeptide (CPP-III), exhibits diverse biological activities, including calcium absorption and antioxidant activities. We hypothesized that the additional phosphorylation of this peptide can enhance its immunomodulatory activity such as suppression of allergy-associated cytokine and antigen-specific immune response. This study was conducted to assess whether oral intake of additionally phosphorylated CPP-III (P-CPP) attenuates ovalbumin (OVA)-induced IgE-mediated allergic reactions because of the additional phosphate groups. Female BALB/c mice were intraperitoneally sensitized with OVA twice at intervals of 14 days and then orally fed native CPP-III (N-CPP), P-CPP, and dephosphorylated CPP-III (D-CPP) for 6 weeks. Next, the mice were orally challenged with 50 mg of OVA. Oral administration of P-CPP suppressed total and specific IgE levels in the serum. Mice fed P-CPP exhibited low levels of OVA-specific IgG1 and increased OVA-specific IgG2a. P-CPP also suppressed IL-4 production, while D-CPP showed similar a level compared to that of the control. Further, P-CPP increased the population of the T follicular helper (Tfh) cell in the spleen. These results suggest that additional phosphorylation of CPP can enhance the attenuation of allergen-specific IgE-modulated allergic reactions in a murine food allergy model.
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Affiliation(s)
- Ntshepisa Lebetwa
- Interdisciplinary Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Ina, Nagano 399-4598, Japan.
- Department of Agricultural Research, Animal Production and Range research Division, Ministry of Agriculture, Private bag 0033, Gaborone BO320, Botswana.
| | - Yuta Suzuki
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Ina, Nagano 399-4598, Japan.
| | - Sachi Tanaka
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Ina, Nagano 399-4598, Japan.
| | - Soichiro Nakamura
- Interdisciplinary Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Ina, Nagano 399-4598, Japan.
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Ina, Nagano 399-4598, Japan.
| | - Shigeru Katayama
- Interdisciplinary Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Ina, Nagano 399-4598, Japan.
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Ina, Nagano 399-4598, Japan.
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9
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Nourmohammadi E, Mahoonak AS. Health Implications of Bioactive Peptides: A Review. INT J VITAM NUTR RES 2018; 88:319-343. [DOI: 10.1024/0300-9831/a000418] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Abstract. Today, due to immobility, improper food habits, and changes in lifestyle, communities are faced with an increase in health problems such as blood pressure, cholesterol, diabetes, and thrombosis. Bioactive peptides are considered as being the main products of protein hydrolysis which exert high effects on the nervous, immune, and gastrointestinal systems. Unlike synthetic drugs, bioactive peptides have no side effects and this advantage has qualified them as an alternative to such drugs. Due to the above-mentioned properties, this paper focuses on the study of health-improving attributes of bioactive peptides such as anti-oxidative, anti-hypertensive, immunomodulatory, anti-microbial, anti-allergenic, opioid, anti-thrombotic, mineral-binding, anti-inflammatory, hypocholesterolemic, and anti-cancer effects. We also discuss the formation of bioactive peptides during fermentation, the main restrictions on the use of bioactive peptides and their applications in the field of functional foods. In general, food-derived biologically active peptides play an important role in human health and may be used in the development of novel foods with certain health claims.
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Affiliation(s)
- Elham Nourmohammadi
- Department of Food Science and Technology, Gorgan University of Agricultural Science & Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi Mahoonak
- Department of Food Science and Technology, Gorgan University of Agricultural Science & Natural Resources, Gorgan, Iran
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10
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Maestri E, Pavlicevic M, Montorsi M, Marmiroli N. Meta-Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability. Compr Rev Food Sci Food Saf 2018; 18:3-30. [PMID: 33337011 DOI: 10.1111/1541-4337.12402] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 09/28/2018] [Accepted: 09/29/2018] [Indexed: 01/09/2023]
Abstract
Amino acid (AA) sequences of 807 bioactive peptides from foods of animal origin were examined in order to correlate peptide structure with activity (antihypertensive, antioxidative, immunomodulatory, antimicrobial, hypolipidemic, antithrombotic, and opioid) and stability in vivo. Food sources, such as milk, meat, eggs, and marine products, show different frequencies of bioactive peptides exhibiting specific effects. There is a correlation of peptide structure and effect, depending on type and position of AA. Opioid peptides contain a high percentage of aromatic AA residues, while antimicrobial peptides show an excess of positively charged AAs. AA residue position is significant, with those in the first and penultimate positions having the biggest effects on peptide activity. Peptides that have activity in vivo contain a high percentage (67%) of proline residues, but the positions of proline in the sequence depend on the length of the peptide. We also discuss the influence of processing on activity of these peptides, as well as methods for predicting release from the source protein and activity of peptides.
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Affiliation(s)
- Elena Maestri
- Dept. of Chemistry, Life Sciences and Environmental Sustainability, Univ. of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy.,Interdepartmental Centre for Food Safety, Technologies and Innovation for Agri-food (SITEIA.PARMA), Univ. of Parma, Parco Area delle Scienze, 43124, Parma, Italy
| | - Milica Pavlicevic
- Inst. for Food Technology and Biochemistry, Faculty of Agriculture, Univ. of Belgrade, Belgrade, Serbia
| | - Michela Montorsi
- Dept. of Human Sciences and Promotion of the Quality of Life, San Raffaele Roma Open Univ., Via F. Daverio 7, 20122, Milan, Italy.,Consorzio Italbiotec, Via Fantoli, 16/15, 20138, Milano, Italy.,Inst. of Bioimaging and Molecular Physiology, National Council of Research (CNR), Via Fratelli Cervi 93, 20090, Segrate, Italy
| | - Nelson Marmiroli
- Dept. of Chemistry, Life Sciences and Environmental Sustainability, Univ. of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy.,Interdepartmental Centre for Food Safety, Technologies and Innovation for Agri-food (SITEIA.PARMA), Univ. of Parma, Parco Area delle Scienze, 43124, Parma, Italy.,Consorzio Italbiotec, Via Fantoli, 16/15, 20138, Milano, Italy
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11
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Ahmed TAE, Hammami R. Recent insights into structure-function relationships of antimicrobial peptides. J Food Biochem 2018; 43:e12546. [PMID: 31353490 DOI: 10.1111/jfbc.12546] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 03/06/2018] [Accepted: 03/07/2018] [Indexed: 12/23/2022]
Abstract
The application of antimicrobial peptides (AMPs) in food preservation presents a promising alternative and offers many benefits, such as reducing the use of chemical preservatives, reducing food losses due to spoilage, and development of health-promoting food supplements. The biological activity of AMPs largely dependent on several physicochemical features including charge, the degree of helicity, hydrophobicity, and sequence. The present review provides an overview of the structural classification of AMPs emphasizing the importance of their structural features for biological activity, followed by the description of some antimicrobial mechanism of action. Despite the several hurdles that must be overcome for the exploitation of food-derived AMPs in drug discovery and food systems, the developments discussed in this review offer a taste of future trends in food and pharmaceutical applications of these intriguing molecules. PRACTICAL APPLICATIONS: Numerous AMPs have been reported in recent years as naturally present or released from food proteins upon enzymatic digestion during food processing, fermentation, or gastrointestinal transit. Particularly, food-released AMPs is a promising alternative to satisfy consumer demands for safe, ready-to-eat, extended shelf-life, fresh-tasting, and minimally processed foods, without chemical additives. The potential of several AMPs to inhibit foodborne pathogens is increasingly studied in various food matrices including dairy products, meat, fruits, and beverages. Although extensive progress has been made with respect to our understanding of AMPs structure/function, additional thorough investigation of the factors influencing peptide activity is required. The time has now come for the development of nutraceuticals and pharmaceutical products containing food-derived AMPs. Despite the several hurdles that must be overcome for the exploitation of AMPs, the features and developments discussed in this review offer a taste of future trends in food and pharmaceutical applications of these intriguing molecules.
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Affiliation(s)
- Tamer A E Ahmed
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada.,Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technology Applications (SRTA-City), Alexandria, Egypt
| | - Riadh Hammami
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
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12
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Dullius A, Goettert MI, de Souza CFV. Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.063] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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13
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Antimicrobial activity of buttermilk and lactoferrin peptide extracts on poultry pathogens. J DAIRY RES 2016; 83:497-504. [DOI: 10.1017/s0022029916000637] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Antibiotics are commonly used in poultry feed as growth promoters. This practice is questioned given the arising importance of antibiotic resistance. Antimicrobial peptides can be used as food additives for a potent alternative to synthetic or semi-synthetic antibiotics. The objective of this study was to develop a peptide production method based on membrane adsorption chromatography in order to produce extracts with antimicrobial activity against avian pathogens (Salmonella entericavar. Enteritidis,Salmonella entericavar. Typhimurium, and twoEscherichia colistrains, O78:H80 and TK3 O1:K1) as well asStaphylococcus aureus. To achieve this, buttermilk powder and purified lactoferrin were digested with pepsin. The peptide extracts (<10 kDa) were fractionated depending on their charges through high-capacity cation-exchange and anion-exchange adsorptive membranes. The yields of cationic peptide extracts were 6·3 and 15·4% from buttermilk and lactoferrin total peptide extracts, respectively. Antimicrobial activity was assessed using the microdilution technique on microplates. Our results indicate that the buttermilk cationic peptide extracts were bactericidal at less than 5 mg/ml against the selected avian strains, with losses of 1·7 log CFU/ml (Salm.Typhimurium) to 3 log CFU/ml (E. coliO78:H80); viability decreased by 1·5 log CFU/ml forStaph. aureus, a Gram-positive bacterium. Anionic and non-adsorbed peptide extracts were inactive at 5 mg/ml. These results demonstrate that membrane adsorption chromatography is an effective way to prepare a cationic peptide extract from buttermilk that is active against avian pathogens.
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Bruni N, Capucchio MT, Biasibetti E, Pessione E, Cirrincione S, Giraudo L, Corona A, Dosio F. Antimicrobial Activity of Lactoferrin-Related Peptides and Applications in Human and Veterinary Medicine. Molecules 2016; 21:E752. [PMID: 27294909 PMCID: PMC6273662 DOI: 10.3390/molecules21060752] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 06/03/2016] [Accepted: 06/06/2016] [Indexed: 01/15/2023] Open
Abstract
Antimicrobial peptides (AMPs) represent a vast array of molecules produced by virtually all living organisms as natural barriers against infection. Among AMP sources, an interesting class regards the food-derived bioactive agents. The whey protein lactoferrin (Lf) is an iron-binding glycoprotein that plays a significant role in the innate immune system, and is considered as an important host defense molecule. In search for novel antimicrobial agents, Lf offers a new source with potential pharmaceutical applications. The Lf-derived peptides Lf(1-11), lactoferricin (Lfcin) and lactoferrampin exhibit interesting and more potent antimicrobial actions than intact protein. Particularly, Lfcin has demonstrated strong antibacterial, anti-fungal and antiparasitic activity with promising applications both in human and veterinary diseases (from ocular infections to osteo-articular, gastrointestinal and dermatological diseases).
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Affiliation(s)
- Natascia Bruni
- Istituto Farmaceutico Candioli, Beinasco (To) 10092, Italy.
| | | | - Elena Biasibetti
- Department of Veterinary Sciences, University of Torino, Torino 10095, Italy.
| | - Enrica Pessione
- Department of Life Sciences and Systems Biology, University of Torino, Torino 10123, Italy.
| | - Simona Cirrincione
- Department of Life Sciences and Systems Biology, University of Torino, Torino 10123, Italy.
| | | | | | - Franco Dosio
- Department of Drug Science and Technology, University of Torino, Torino 10125, Italy.
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Liu Y, Eichler J, Pischetsrieder M. Virtual screening of a milk peptide database for the identification of food-derived antimicrobial peptides. Mol Nutr Food Res 2015. [PMID: 26202586 DOI: 10.1002/mnfr.201500182] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
SCOPE Milk provides a wide range of bioactive substances, such as antimicrobial peptides and proteins. Our study aimed to identify novel antimicrobial peptides naturally present in milk. METHODS AND RESULTS The components of an endogenous bovine milk peptide database were virtually screened for charge, amphipathy, and predicted secondary structure. Thus, 23 of 248 screened peptides were identified as candidates for antimicrobial effects. After commercial synthesis, their antimicrobial activities were determined against Escherichia coli NEB5α, E. coli ATCC25922, and Bacillus subtilis ATCC6051. In the tested concentration range (<2 mM), bacteriostatic activity of 14 peptides was detected including nine peptides inhibiting both Gram-positive and Gram-negative bacteria. The most effective fragment was TKLTEEEKNRLNFLKKISQRYQKFΑLPQYLK corresponding to αS2 -casein151-181 , with minimum inhibitory concentration (MIC) of 4.0 μM against B. subtilis ATCC6051, and minimum inhibitory concentrations of 16.2 μM against both E. coli strains. Circular dichroism spectroscopy revealed conformational changes of most active peptides in a membrane-mimic environment, transitioning from an unordered to α-helical structure. CONCLUSION Screening of food peptide databases by prediction tools is an efficient method to identify novel antimicrobial food-derived peptides. Milk-derived antimicrobial peptides may have potential use as functional food ingredients and help to understand the molecular mechanisms of anti-infective milk effects.
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Affiliation(s)
- Yufang Liu
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil-Fischer-Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Jutta Eichler
- Medicinal Chemistry Unit, Department of Chemistry and Pharmacy, Emil-Fischer-Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Monika Pischetsrieder
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil-Fischer-Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
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