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Xue L, Yin R, Howell K, Zhang P. Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptides. Compr Rev Food Sci Food Saf 2021; 20:1150-1187. [PMID: 33527706 DOI: 10.1111/1541-4337.12711] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 12/11/2020] [Accepted: 12/11/2020] [Indexed: 12/22/2022]
Abstract
Angiotensin-I-converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE-inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE-inhibitory peptides determine the inhibitory activities and stability. The resistance of ACE-inhibitory peptides to digestive enzymes and peptidase affect their antihypertensive bioactivity in vivo. In this paper, the mechanism of ACE-inhibition, sources of the inhibitory peptides, structure-activity relationships, stability during digestion, absorption and transportation of ACE-inhibitory peptides, and consumption of ACE-inhibitory peptides are reviewed, which provide guidance to the development of new functional foods and production of antihypertensive nutraceuticals and pharmaceuticals.
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Affiliation(s)
- Lu Xue
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.,School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Rongxin Yin
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Kate Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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2
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Ferrer E, Alegría A, Farré R, Abellán P, Romero F. Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500602] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The nutritional value of milk can be negatively affected by thermal treatments. The quality of the proteins can be modified as a consequence of a set of reactions, the most important of which are the interactions between protein and carbohydrates, also known as Maillard reactions. These reactions can also occur when the storage conditions of moisture and temperature are unfavorable. The differ ent thermal treatments involved in processing milk (pasteurization, sterilization, drying, etc.) lead to different steps of the Maillard reaction and therefore to the formation of different compounds that can be useful as chemical markers of milk alteration, or more exactly of protein alteration. Estimating these markers is useful in monitoring the changes, especially those related to proteins, that happen during processing and storage. A review of the literature on the markers used to evaluate the modi fications that milk undergoes during thermal treatment and subsequent storage was carried out, focusing mainly on proteins. Special attention was paid to the analytical aspects. The chemical mark ers taken into account can be classified into two groups according to their relation with the Maillard reaction: 1. Specific markers of Maillard reaction: undesirable compounds (furosine, lisinoalanine, histidinalanine, furfurals, melanoidins); loss of nutrients (available lysine). 2. Non-markers of Maillard reaction: galactose; lactulose; protein-reducing substances; denaturation of protein; in vitro digestibility of proteins; others—pH, viscosity, free fatty acids.
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Affiliation(s)
- E. Ferrer
- Área de Nutrición y Bromatología. Facultad de Farmacia. Universitat de València. Avda. Vicent Andrés Estellés s/n. 46100 Burjassot. València. Spain
| | - A. Alegría
- Área de Nutrición y Bromatología. Facultad de Farmacia. Universitat de València. Avda. Vicent Andrés Estellés s/n. 46100 Burjassot. València. Spain
| | - R. Farré
- Área de Nutrición y Bromatología. Facultad de Farmacia. Universitat de València. Avda. Vicent Andrés Estellés s/n. 46100 Burjassot. València. Spain
| | - P. Abellán
- Hero España S.A. Departamento de Calidad y Desarrollo. Avda. Murcia, Alcantarilla, Murcia, Spain
| | - F. Romero
- Hero España S.A. Departamento de Calidad y Desarrollo. Avda. Murcia, Alcantarilla, Murcia, Spain
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López Mejía O, Hernández Becerra J, Cárdenas Cágal A, Guevara CB, Galindo HG. Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329700300304] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cornmeal was enriched with free lysine and tryptophan and used for preparation of tortillas, which were evaluated by a trained taste panel. According to descriptors generated by the panel lists, the enriched tortillas had flavour defects described as bitter and rancid and a bitter after taste. The results indicate that direct free amino acid supplementation of cornmeal for tortilla manufacture could lead to the apperarance of off-flavours and therefore adversely affect consumer acceptance.
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Affiliation(s)
- O.A. López Mejía
- Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México
| | - J.A. Hernández Becerra
- Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México
| | - A. Cárdenas Cágal
- Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México
| | | | - H.S. García Galindo
- Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México
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Wang Y, Li F, Chen M, Li Z, Liu W, Wang C. Angiotensin I-Converting Enzyme Inhibitory Activities of Chinese Traditional Soy-Fermented Douchi and Soypaste: Effects of Processing and Simulated Gastrointestinal Digestion. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.913180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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5
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Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.12.012] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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7
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Contreras-Calderón J, Guerra-Hernández E, García-Villanova B. Utility of some indicators related to the Maillard browning reaction during processing of infant formulas. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Torruco-Uco JG, Domínguez-Magaña MA, Dávila-Ortíz G, Martínez-Ayala A, Chel-Guerrero LA, Betancur-Ancona DA. PÉPTIDOS ANTIHIPERTENSIVOS, UNA ALTERNATIVA DE TRATAMIENTO DE ORIGEN NATURAL: UNA REVISIÓN ANTIHYPERTENSIVE PEPTIDES, AN ALTERNATIVE FOR TREATMENT OF NATURAL ORIGIN: A REVIEW. ACTA ACUST UNITED AC 2008. [DOI: 10.1080/11358120809487641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Del Lama Soares R, Capobiango M, Rolim Biasutti EA, Pinto Coelho Silvestre M. Enzyme-catalyzed Production of Oligopeptides from Skim Milk. FOOD BIOTECHNOL 2007. [DOI: 10.1080/08905430701191148] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kamath V, Niketh S, Chandrashekar A, Rajini P. Chymotryptic hydrolysates of α-kafirin, the storage protein of sorghum (Sorghum bicolor) exhibited angiotensin converting enzyme inhibitory activity. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Angel Rufián-Henares J, Guerra-Hernández E, García-Villanova B. Available lysine and fluorescence in heated milk proteins/dextrinomaltose or lactose solutions. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.06.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Silvestre D, Ferrer E, Gayá J, Jareño E, Miranda M, Muriach M, Romero FJ. Available lysine content in human milk: stability during manipulation prior to ingestion. Biofactors 2006; 26:71-9. [PMID: 16614484 DOI: 10.1002/biof.5520260107] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
UNLABELLED Available lysine content is an indicator of protein quality and nutritional value of milk. Many studies have examined the effects of extraction, treatment and storage of human milk upon its components, though no references are found regarding the possible changes in milk quality as defined by its content in essential amino acids such as lysine. The present study investigates the available lysine content in human milk and the variations in lysine resulting from milk manipulation as follows: (a) Cold storage (refrigeration at 4 degrees C for 48 hours, and frozen for 15 days at -20 degrees C); (b) Thermal treatment under conditions of low (Holder)(63 degrees C/30 minutes) and high pasteurization (75 degrees C/15 seconds). The results obtained show a decrease in milk lysine concentration after storage in both refrigerated and frozen samples. Pasteurization causes a highly significant loss of available lysine. The lysine losses were greater on applying low pasteurization versus the more gentle conditions of high pasteurization. CONCLUSIONS While manipulation through cold storage or thermal treatment does not affect the protein content of human milk, its protein quality is modified. When human milk must be subjected to hygienization, it is preferable to apply high temperature treatment (75 degrees C, 15 seconds) than habitual pasteurization (63 degrees C, 30 minutes).
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Affiliation(s)
- D Silvestre
- Nutrition Department, Cardenal Herrera-CEU University, Valencia, Spain
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Ferrer E, Alegría A, Farré R, Abellán P, Romero F. Fluorometric determination of chemically available lysine: Adaptation, validation and application to different milk products. ACTA ACUST UNITED AC 2003; 47:403-7. [PMID: 14727768 DOI: 10.1002/food.200390090] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
A spectrophotometric method based on the reaction between available lysine and ortho-phthaldialdehyde (OPA) was adapted and validated for fluorometric determination of the chemically available lysine contents in milk matrices (UHT and conventional in-bottle sterilized cow milk, milk-based infant formulas and infant formula ingredients). The values of the analytical parameters show its usefulness as a routine method (linearity, r = 0.9992; detection limit, 0.0066 mg/mL assay; accuracy, 99-108%; precision, intra-day 2.1-5.9% and inter-day 3.5 10.2%). No statistically significant differences (p < 0.05) were found between the values obtained with the adapted method and those obtained applying the 1-fluoro-2,4-dinitrobenzene (FDNB) (Carpenter) technique. The OPA method was used to measure the chemically available lysine contents in UHT and sterilized milk marketed in Spain, to study the evolution of chemically available lysine during the shelf-life of UHT milks, and finally the quality of name- and store-brand UHT milks was also compared. No statistically significant differences (p < 0.05) were found between either the available lysine contents of the same type of UHT or sterilized milk or between store- and name-brand UHT milks. Statistically significant differences (p < 0.05) were found between the chemically available lysine contents in UHT and sterilized milk. Losses of chemically available lysine ranging from 2.7 to 29% were obtained during the shelf-life of UHT milk.
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Affiliation(s)
- E Ferrer
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, E-46100 Burjassot, Spain
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Abstract
Casein and caseinates are the main ingredients of formulas for enteral nutrition. Their manufacturing procedure and the thermal treatments necessary to assure microbiological stabilization and satisfactory shelf-life of the end-products are particularly favorable for the formation of lysinoalanine (LAL), a cross-linked amino acid that is considered a useful marker of the thermal damage and reduced digestibility of proteins. The lysinoalanine content of 18 different kinds of formulas for enteral nutrition was determined by HPLC after derivatization. The liquid formulas have an average value of 528 microg/g protein LAL, ranging from 160 to 800 microg/g protein (average content of formulas for pediatric use 747 microg/g protein). These values are rather high considering that the average value detected in UHT-treated drinkable milk is 117 microg/g protein. In principle, the preparation of caseinates and the thermal stabilization of the end products are the two steps more favorable for the formation of LAL. The fact that the five samples stabilized by an UHT-treatment have an average value of 512 microg/g protein suggests that the LAL content depends more on the quality of the starting ingredients than on the sterilization process. A better selection of the starting ingredients should improve the quality of formulas for enteral nutrition, which is very desirable when formulating foods for consumers with very high nutritional demands.
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Affiliation(s)
- G Boschin
- Department of Agrifood Molecular Sciences, Section of Chemistry, University of Milan, Via Celoria 2, Milano, I-20133, Italy
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15
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D’Agostina A, Boschin G, Rinaldi A, Arnoldi A. Updating on the lysinoalanine content of commercial infant formulae and beicost products. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00316-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Pihlanto A, Korhonen H. Bioactive peptides and proteins. ADVANCES IN FOOD AND NUTRITION RESEARCH 2003; 47:175-276. [PMID: 14639784 DOI: 10.1016/s1043-4526(03)47004-6] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/27/2023]
Affiliation(s)
- Anne Pihlanto
- MTT Agrifood Research Finland, Food Research, 31600 Jokioinen, Finland
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Optimization of Casein Hydrolysis for Obtaining High Contents of Small Peptides: Use of Subtilisin and Trypsin. J Food Compost Anal 2000. [DOI: 10.1006/jfca.2000.0912] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ferrer E, Alegría A, Farré R, Abellán P, Romero F. Effects of thermal processing and storage on available lysine and furfural compounds contents of infant formulas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:1817-1822. [PMID: 10820100 DOI: 10.1021/jf991197l] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The Maillard reaction-related effects that thermal treatments during the manufacturing process and storage (at 20 and 37 degrees C) have on powdered adapted and follow-up milk-based infant formulas were estimated by measuring the available lysine and furfural compounds contents of raw cow milk used in manufacturing, intermediate products and formulas. A fluorimetric method was used to measure the available lysine contents, and free and total furfural compounds were determined by HPLC. Statistically significant losses in available lysine (about 20%) in the infant formulas with respect to raw milk were found. The storage period did not affect the available lysine contents of adapted formulas but reduced (16%) the contents of the follow-up ones (from 6.61 to 5.33 g/100 g of protein). No furfural compounds were detected in raw milk, and free and total furyl methyl ketone (FMC) and methylfurfural (MF) were not observed in the analyzed samples. After 6 months of storage, an increase in free hydroxymethylfurfural (HMF) (from 0.34 to 0.77 mg/100 g of protein) and furfural (F) (from nondetectable to 0.1 mg/100 g of protein) in adapted formulas and free HMF (from 1.84 to 2.62 mg/100 g of protein) in follow-up formulas was observed.
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Affiliation(s)
- E Ferrer
- Nutrition and Food Chemistry, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Toldrá F, Flores M, Aristoy MC. Enzyme generation of free amino acids and its nutritional significance in processed pork meats. ACTA ACUST UNITED AC 1995. [DOI: 10.1016/s0167-4501(06)80235-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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