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Berraquero-García C, Martínez-Sánchez L, Guadix EM, García-Moreno PJ. Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:840. [PMID: 38786796 PMCID: PMC11123797 DOI: 10.3390/nano14100840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
This study investigates the encapsulation of Tenebrio molitor hydrolysate exhibiting DPP-IV inhibitory activity by spray-drying and electrospraying techniques. First, we optimized the feed formulation and processing conditions required to obtain nano-microcapsules by electrospraying when using Arabic gum as an encapsulating agent and pullulan and Tween 20 as additives. The optimum formulation was also dried by spray-drying, where the removal of the additives was also assayed. Morphology analysis reveals that electrosprayed capsules have a smaller size (1.2 ± 0.5 µm vs. 12.4 ± 8.7 µm) and greater uniformity compared to those obtained by spray-drying. Regarding the surface nitrogen content and DPP-IV inhibitory activity, our results show no significant difference between the electrosprayed capsules and spray-dried capsules containing additives (IC50 of ~1.5 mg protein/mL). Therefore, it was concluded that adding additives during spray-drying allows for a similar encapsulation efficiency and reduced degradation during processing, as achieved by electrospraying technique but providing higher productivity. On the other hand, spray-dried capsules without additives displayed a higher surface nitrogen content percentage, which was mainly due to the absence of Tween 20 in the feed formulation. Consequently, these capsules presented a higher IC50 value (IC50 of 1.99 ± 0.03 mg protein/mL) due to the potential degradation of surface-exposed peptides.
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Affiliation(s)
| | | | | | - Pedro J. García-Moreno
- Department of Chemical Engineering, Faculty of Sciences, University of Granada, 18071 Granada, Spain; (L.M.-S.); (E.M.G.)
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2
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Aquino ME, Drago SR, Sánchez de Medina F, Martínez-Augustin O, Cian RE. Anti-diabetic properties of brewer's spent yeast peptides. In vitro, in silico and ex vivo study after simulated gastrointestinal digestion. Food Funct 2024; 15:3778-3790. [PMID: 38511218 DOI: 10.1039/d3fo04040b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
Brewer's spent yeast (BSY) hydrolysates are a source of antidiabetic peptides. Nevertheless, the impact of in vitro gastrointestinal digestion of BSY derived peptides on diabetes has not been assessed. In this study, two BSY hydrolysates were obtained (H1 and H2) using β-glucanase and alkaline protease, with either 1 h or 2 h hydrolysis time for H1 and H2, respectively. These hydrolysates were then subjected to simulated gastrointestinal digestion (SGID), obtaining dialysates D1 and D2, respectively. BSY hydrolysates inhibited the activity of α-glucosidase and dipeptidyl peptidase IV (DPP-IV) enzymes. Moreover, although D2 was inactive against these enzymes, D1 IC50 value was lower than those found for the hydrolysates. Interestingly, after electrophoretic separation, D1 mannose-linked peptides showed the highest α-glucosidase inhibitory activity, while non-glycosylated peptides had the highest DPP-IV inhibitory activity. Kinetic analyses showed a non-competitive mechanism in both cases. After peptide identification, GILFVGSGVSGGEEGAR and IINEPTAAAIAYGLDK showed the highest in silico anti-diabetic activities among mannose-linked and non-glycosylated peptides, respectively (AntiDMPpred score: 0.70 and 0.77). Molecular docking also indicated that these peptides act as non-competitive inhibitors. Finally, an ex vivo model of mouse jejunum organoids was used to study the effect of D1 on the expression of intestinal epithelial genes related to diabetes. The reduction of the expression of genes that codify lactase, sucrase-isomaltase and glucose transporter 2 was observed, as well as an increase in the expression of Gip (glucose-dependent insulinotropic peptide) and Glp1 (glucagon-like peptide 1). This is the first report to evaluate the anti-diabetic effect of BSY peptides in mouse jejunum organoids.
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Affiliation(s)
- Marilin E Aquino
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina
| | - Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina
| | - Fermín Sánchez de Medina
- Department of Pharmacology, CIBERehd, School of Pharmacy, Instituto de Investigación Biosanitaria ibs.GRANADA, University of Granada, Granada, Spain
| | - Olga Martínez-Augustin
- Department of Biochemistry and Molecular Biology II, CIBERehd, School of Pharmacy, Instituto de Investigación Biosanitaria ibs.GRANADA, Instituto de Nutrición y Tecnología de los Alimentos José Mataix, University of Granada, Granada, Spain.
| | - Raúl E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina
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3
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Pan T, Wang Y, Zhang C. A method for in situ self-assembly of the catalytic peptide in enzymatic compartments of glucan particles. Methods Enzymol 2024; 697:247-268. [PMID: 38816125 DOI: 10.1016/bs.mie.2024.01.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2024]
Abstract
Drawing inspiration from cellular compartmentalization, enzymatic compartments play a pivotal role in bringing enzymes and substrates into confined environments, offering heightened catalytic efficiency and prolonged enzyme lifespan. Previously, we engineered bioinspired enzymatic compartments, denoted as TPE-Q18H@GPs, achieved through the spatiotemporally controllable self-assembly of the catalytic peptide TPE-Q18H within hollow porous glucan particles (GPs). This design strategy allows substrates and products to freely traverse, while retaining enzymatic aggregations. The confined environment led to the formation of catalytic nanofibers, resulting in enhanced substrate binding affinity and a more than two-fold increase in the second-order kinetic constant (kcat/Km) compared to TPE-Q18H nanofibers in a dispersed system. In this work, we will introduce how to synthesize the above-mentioned enzymatic compartments using salt-responsive catalytic peptides and GPs.
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Affiliation(s)
- Tiezheng Pan
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials of Ministry of Education and College of Life Sciences, Nankai University, Tianjin, P.R. China; School of Life Science and Technology, Tokyo Institute of Technology, Yokohama, Japan
| | - Yaling Wang
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials of Ministry of Education and College of Life Sciences, Nankai University, Tianjin, P.R. China
| | - Chunqiu Zhang
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials of Ministry of Education and College of Life Sciences, Nankai University, Tianjin, P.R. China.
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4
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Suwanangul S, Jaichakan P, Narkprasom N, Kraithong S, Narkprasom K, Sangsawad P. Innovative Insights for Establishing a Synbiotic Relationship with Bacillus coagulans: Viability, Bioactivity, and In Vitro-Simulated Gastrointestinal Digestion. Foods 2023; 12:3692. [PMID: 37835345 PMCID: PMC10572198 DOI: 10.3390/foods12193692] [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: 09/20/2023] [Revised: 10/04/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigates the use of encapsulating agents for establishing a synbiotic relationship with Bacillus coagulans (TISTR 1447). Various ratios of wall materials, such as skim milk powder, maltodextrin, and cellulose acetate phthalate (represented as SMC1, SMC3, SMC5, and SMC7), were examined. In all formulations, 5% inulin was included as a prebiotic. The research assessed their impact on cell viability and bioactive properties during both the spray-drying process and in vitro gastrointestinal digestion. The results demonstrate that these encapsulating agents efficiently protect B. coagulans spores during the spray-drying process, resulting in spore viability exceeding 6 log CFU/g. Notably, SMC5 and SMC7 displayed the highest spore viability values. Moreover, SMC5 showcased the most notable antioxidant activity, encompassing DPPH, hydroxy radical, and superoxide radical scavenging, as well as significant antidiabetic effects via the inhibition of α-amylase and α-glucosidase. Furthermore, during the simulated gastrointestinal digestion, both SMC5 and SMC7 exhibited a slight reduction in spore viability over the 6 h simulation. Consequently, SMC5 was identified as the optimal condition for synbiotic production, offering protection to B. coagulans spores during microencapsulation and gastrointestinal digestion while maintaining bioactive properties post-encapsulation. Synbiotic microcapsules containing SMC5 showcased a remarkable positive impact, suggesting its potential as an advanced food delivery system and a functional ingredient for various food products.
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Affiliation(s)
- Saranya Suwanangul
- Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | - Pannapapol Jaichakan
- Faculty of Business Administration, Chitralada Technology Institute, Bangkok 10300, Thailand;
| | - Nukrob Narkprasom
- Program in Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | - Supaluck Kraithong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China;
| | - Kanjana Narkprasom
- Program in Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | - Papungkorn Sangsawad
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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5
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Zheng C, Chen M, Chen Y, Qu Y, Shi W, Shi L, Qiao Y, Li X, Guo X, Wang L, Wu W. Preparation of polysaccharide-based nanoparticles by chitosan and flaxseed gum polyelectrolyte complexation as carriers for bighead carp (Aristichthys nobilis) peptide delivery. Int J Biol Macromol 2023; 249:126121. [PMID: 37541467 DOI: 10.1016/j.ijbiomac.2023.126121] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 07/07/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Polysaccharide-based nanoparticles formed by the polyelectrolyte complexation between chitosan (CS) and flaxseed gum (FG) was developed in this work, and it was further used as a carrier for bighead carp peptide (BCP) delivery. The CS molecular weight (MW) of 50 kDa and CS/FG mass ratio of 1:2 at pH 3.5 were optimal conditions for the NP preparation, with the minimum particle size (∼155.1 nm) and the maximum BCP encapsulation efficiency (60.3 %). The BCP-loaded CS/FG NPs exhibited the smallest particle size (175.8 nm). Both CS/FG NPs and CS/FG-BCP NPs exhibited roughly uniform spherical shape. FT-IR spectra confirmed the existence of hydrogen bonds and electrostatic interactions in the nanoparticles. The BCP-loaded NPs displayed a higher thermal stability than BCP. Moreover, the release of BCP was controllable and dose-dependent, following a first-order kinetics model. These findings suggested that our CS/FG NPs are a promising carrier for bioactive peptide delivery.
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Affiliation(s)
- Changliang Zheng
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Yinghong Qu
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xin Li
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xiaojia Guo
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
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6
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Berraquero-García C, Pérez-Gálvez R, Espejo-Carpio FJ, Guadix A, Guadix EM, García-Moreno PJ. Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying. Foods 2023; 12:foods12102005. [PMID: 37238822 DOI: 10.3390/foods12102005] [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: 03/31/2023] [Revised: 05/12/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Bioactive peptides derived from enzymatic hydrolysis are gaining attention for the production of supplements, pharmaceutical compounds, and functional foods. However, their inclusion in oral delivery systems is constrained by their high susceptibility to degradation during human gastrointestinal digestion. Encapsulating techniques can be used to stabilize functional ingredients, helping to maintain their activity after processing, storage, and digestion, thus improving their bioaccessibility. Monoaxial spray-drying and electrospraying are common and economical techniques used for the encapsulation of nutrients and bioactive compounds in both the pharmaceutical and food industries. Although less studied, the coaxial configuration of both techniques could potentially improve the stabilization of protein-based bioactives via the formation of shell-core structures. This article reviews the application of these techniques, both monoaxial and coaxial configurations, for the encapsulation of bioactive peptides and protein hydrolysates, focusing on the factors affecting the properties of the encapsulates, such as the formulation of the feed solution, selection of carrier and solvent, as well as the processing conditions used. Furthermore, this review covers the release, retention of bioactivity, and stability of peptide-loaded encapsulates after processing and digestion.
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Affiliation(s)
| | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | | | - 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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7
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Li M, Guo Q, Lin Y, Bao H, Miao S. Recent Progress in Microencapsulation of Active Peptides-Wall Material, Preparation, and Application: A Review. Foods 2023; 12:foods12040896. [PMID: 36832971 PMCID: PMC9956665 DOI: 10.3390/foods12040896] [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: 01/06/2023] [Revised: 01/30/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Being a natural active substance with a wide variety of sources, easy access, significant curative effect, and high safety, active peptides have gradually become one of the new research directions in food, medicine, agriculture, and other fields in recent years. The technology associated with active peptides is constantly evolving. There are obvious difficulties in the preservation, delivery, and slow release of exposed peptides. Microencapsulation technology can effectively solve these difficulties and improve the utilization rate of active peptides. In this paper, the commonly used materials for embedding active peptides (natural polymer materials, modified polymer materials, and synthetic polymer materials) and embedding technologies are reviewed, with emphasis on four new technologies (microfluidics, microjets, layer-by-layer self-assembly, and yeast cells). Compared with natural materials, modified materials and synthetic polymer materials show higher embedding rates and mechanical strength. The new technology improves the preparation efficiency and embedding rate of microencapsulated peptides and makes the microencapsulated particle size tend to be controllable. In addition, the current application of peptide microcapsules in different fields was also introduced. Selecting active peptides with different functions, using appropriate materials and efficient preparation technology to achieve targeted delivery and slow release of active peptides in the application system, will become the focus of future research.
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Affiliation(s)
- Mengjie Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Yichen Lin
- Teagasc Food Research Centre, Moorepark, P61C996 Fermoy, Ireland
| | - Hairong Bao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (H.B.); (S.M.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, P61C996 Fermoy, Ireland
- Correspondence: (H.B.); (S.M.)
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8
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Chitosan and HPMCAS double-coating as protective systems for alginate microparticles loaded with Ctx(Ile 21)-Ha antimicrobial peptide to prevent intestinal infections. Biomaterials 2023; 293:121978. [PMID: 36580719 DOI: 10.1016/j.biomaterials.2022.121978] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 11/03/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The incorrect use of conventional drugs for both prevention and control of intestinal infections has contributed to a significant spread of bacterial resistance. In this way, studies that promote their replacement are a priority. In the last decade, the use of antimicrobial peptides (AMP), especially Ctx(Ile21)-Ha AMP, has gained strength, demonstrating efficient antimicrobial activity (AA) against pathogens, including multidrug-resistant bacteria. However, gastrointestinal degradation does not allow its direct oral application. In this research, double-coating systems using alginate microparticles loaded with Ctx(Ile21)-Ha peptide were designed, and in vitro release assays simulating the gastrointestinal tract were evaluated. Also, the AA against Salmonella spp. and Escherichia coli was examined. The results showed the physicochemical stability of Ctx(Ile21)-Ha peptide in the system and its potent antimicrobial activity. In addition, the combination of HPMCAS and chitosan as a gastric protection system can be promising for peptide carriers or other low pH-sensitive molecules, adequately released in the intestine. In conclusion, the coated systems employed in this study can improve the formulation of new foods or biopharmaceutical products for specific application against intestinal pathogens in animal production or, possibly, in the near future, in human health.
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9
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Pei J, Gao X, Pan D, Hua Y, He J, Liu Z, Dang Y. Advances in the stability challenges of bioactive peptides and improvement strategies. Curr Res Food Sci 2022; 5:2162-2170. [PMID: 36387592 PMCID: PMC9664347 DOI: 10.1016/j.crfs.2022.10.031] [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: 06/13/2022] [Revised: 10/26/2022] [Accepted: 10/30/2022] [Indexed: 11/08/2022] Open
Abstract
Bioactive peptides are widely used in functional foods due to their remarkable efficacy, selectivity, and low toxicity. However, commercially produced bioactive peptides lack quality stability between batches. Furthermore, the efficacies of bioactive peptides cannot be guaranteed in vivo due to gastrointestinal digestion and rapid plasma, liver, and kidney metabolism. The problem of poor stability has restricted the development of peptides. Bioactive peptide stability assessments use different stability assays, so the results of different studies are not always comparable. This review summarizes the quality stability challenges in the enzymatic hydrolysis production of bioactive peptides and the metabolism stability challenges after oral administration. Future directions on the strategies for improving their stability are provided. It was proposed that we use fingerprinting as a quality control measure using qualitative and quantitative characteristic functional peptide sequences. The chemical modification and encapsulation of bioactive peptides in microcapsules and liposomes are widely used to improve the digestive and metabolic stability of bioactive peptides. Additionally, the establishment of a universal stability test and a unified index would greatly improve uniformity and comparability in research into bioactive peptides. In summary, the reliable evaluation of stability is an essential component of peptide characterization, and these ideas may facilitate further development and utilization of bioactive peptides. Stability challenges encountered by bioactive peptides were summarized. Strategies to improve the stability of bioactive peptides were provided. A universal stability test and unified index would improve uniformity and comparability in research into bioactive peptides. It was proposed that we use a method of traditional Chinese medicine fingerprinting as a quality control measure.
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Affiliation(s)
- Jingyan Pei
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing, 100084, China
- Corresponding author.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, Jiangxi, China
| | - Ying Hua
- College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Zhu Liu
- Zhejiang Institute for Food and Drug Control, Hangzhou, 310052, Zhejiang, China
- Corresponding author.
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China
- Corresponding author. School of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, 315211, China.
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10
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Kiersnowska K, Jakubczyk A. Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy. Foods 2022; 11:3300. [PMCID: PMC9602117 DOI: 10.3390/foods11203300] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Currently, food is regarded not only as a source of nutrients, vitamins, and minerals but also as a source of bioactive compounds that can play a significant role in the prevention and diet therapy of many diseases. Metabolic syndrome (MS) is a complex disorder defined as a set of interrelated factors that increase the risk of cardiovascular disease, atherosclerosis, type 2 diabetes, or dyslipidemia. MS affects not only adults but also children. Peptides are one of the compounds that exhibit a variety of bioactive properties. They are derived from food proteins, which are usually obtained through enzymatic hydrolysis or digestion in the digestive system. Legume seeds are a good source of bioactive peptides. In addition to their high protein content, they contain high levels of dietary fiber, vitamins, and minerals. The aim of this review is to present new bioactive peptides derived from legume seeds and showing inhibitory properties against MS. These compounds may find application in MS diet therapy or functional food production.
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11
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Ashaolu TJ, Khoder RM, Alkaltham MS, Nawaz A, Walayat N, Umair M, Khalifa I. Mechanism and technological evaluation of biopeptidal-based emulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Cian RE, Oliva ME, Garzón AG, Ferreira MDR, D´Alessandro ME, Drago SR. In vitro
and
in vivo
antithrombotic and antioxidant properties of microencapsulated brewers’ spent grain peptides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15717] [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]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos Facultad de Ingeniería Química, Universidad Nacional del Litoral Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - María E. Oliva
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición Facultad de Bioquímica y Ciencias Biológicas Universidad Nacional del Litoral Santa Fe Argentina
| | - Antonela G. Garzón
- Instituto de Tecnología de Alimentos Facultad de Ingeniería Química, Universidad Nacional del Litoral Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - María del Rosario Ferreira
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición Facultad de Bioquímica y Ciencias Biológicas Universidad Nacional del Litoral Santa Fe Argentina
| | - María E. D´Alessandro
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición Facultad de Bioquímica y Ciencias Biológicas Universidad Nacional del Litoral Santa Fe Argentina
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos Facultad de Ingeniería Química, Universidad Nacional del Litoral Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
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13
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Aguilar-Toalá JE, Quintanar-Guerrero D, Liceaga AM, Zambrano-Zaragoza ML. Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications. RSC Adv 2022; 12:6449-6458. [PMID: 35424621 PMCID: PMC8982217 DOI: 10.1039/d1ra08590e] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 02/14/2022] [Indexed: 02/06/2023] Open
Abstract
In recent decades, bioactive peptides have become an emerging field of interest in the scientific community as well as the food, pharmaceutical, and cosmetics industries. A growing body of research indicates that consumption of bioactive peptides may play a vital role in health through their broad spectrum of bioactivity such as antioxidant, antihypertensive, antimicrobial, anti-inflammatory, immunomodulatory, and anti-proliferative activities. In addition, bioactive peptides can be used as food preservatives due to their antimicrobial and antioxidant activities. However, some factors limit their nutraceutical and commercial applications, including easy chemical degradation (e.g., pH, enzymatic), food matrix interaction, low water-solubility, hygroscopicity, and potential bitter taste. Bearing that in mind, the encapsulation of bioactive peptides in different materials can help overcome these challenges. Studies have demonstrated that encapsulation of bioactive peptides increases their bioactivity, improves their stability, sensory properties, increases solubility, and decreases hygroscopicity. However, there is limited scientific evidence about the bioavailability and food matrix interactions of encapsulated peptides. Besides, the diverse colloidal systems used to encapsulate bioactive peptides have shown stability and good encapsulation efficiency. This review provides an overview of current advances in the encapsulation of bioactive peptides, considering the technology, developments, and innovations in the last lustrum.
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Affiliation(s)
- J E Aguilar-Toalá
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México Cuautitlán Izcalli Estado de México 54714 Mexico
| | - D Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica, FES-Cuautitlán, Universidad Nacional Autónoma de México Av. 1o de Mayo s/n Cuautitlán Izcalli Estado de México 54714 Mexico
| | - A M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University 745 Agriculture Mall Dr West Lafayette IN 47907 USA
| | - M L Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México Cuautitlán Izcalli Estado de México 54714 Mexico
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14
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Patil PJ, Usman M, Zhang C, Mehmood A, Zhou M, Teng C, Li X. An updated review on food-derived bioactive peptides: Focus on the regulatory requirements, safety, and bioavailability. Compr Rev Food Sci Food Saf 2022; 21:1732-1776. [PMID: 35142435 DOI: 10.1111/1541-4337.12911] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 12/07/2021] [Accepted: 12/22/2021] [Indexed: 02/06/2023]
Abstract
Food-derived bioactive peptides (BAPs) are recently utilized as functional food raw materials owing to their potential health benefits. Although there is a huge amount of scientific research about BAPs' identification, purification, characterization, and physiological functions, and subsequently, many BAPs have been marketed, there is a paucity of review on the regulatory requirements, bioavailability, and safety of BAPs. Thus, this review focuses on the toxic peptides that could arise from their primary proteins throughout protein extraction, protein pretreatment, and BAPs' formulation. Also, the influences of BAPs' length and administration dosage on safety are summarized. Lastly, the challenges and possibilities in BAPs' bioavailability and regulatory requirements in different countries were also presented. Results revealed that the human studies of BAPs are essential for approvals as healthy food and to prevent the consumers from misinformation and false promises. The BAPs that escape the gastrointestinal tract epithelium and move to the stomach are considered good peptides and get circulated into the blood using different pathways. In addition, the hydrophobicity, net charge, molecular size, length, amino acids composition/sequences, and structural characteristics of BAPs are critical for bioavailability, and appropriate food-grade carriers can enhance it. The abovementioned features are also vital to optimize the solubility, water holding capacity, emulsifying ability, and foaming property of BAPs in food products. In the case of safety, the possible allergenic and toxic peptides often exhibit physiological functions and could be produced during the hydrolysis of food proteins. It was also noted that the production of iso-peptides bonds and undesirable Maillard reaction might occur during protein extraction, sample pretreatments, and peptide synthesis.
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Affiliation(s)
- Prasanna J Patil
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Muhammad Usman
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Chengnan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Arshad Mehmood
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Mingchun Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China
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15
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Microencapsulated functional ingredients from a Moringa oleifera leaf polyphenol-rich extract: Characterization, antioxidant properties, in vitro simulated digestion, and storage stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112820] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Microencapsulation of Cyclocarya paliurus (Batal.) Iljinskaja Extracts: A Promising Technique to Protect Phenolic Compounds and Antioxidant Capacities. Foods 2021; 10:foods10122910. [PMID: 34945463 PMCID: PMC8700588 DOI: 10.3390/foods10122910] [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: 10/29/2021] [Revised: 11/14/2021] [Accepted: 11/22/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to protect phenolic compounds of Cyclocarya paliurus (Batal.) Iljinskaja (C. paliurus) using a microencapsulation technique. Ethanol and aqueous extracts were prepared from C. paliurus leaves and microencapsulated via microfluidic-jet spray drying using three types of wall material: (1) maltodextrin (MD; 10-13, DE) alone; (2) MD:gum acacia (GA) of 1:1 ratio; (3) MD:GA of 1:3 ratio. The powders' physicochemical properties, microstructure, and phenolic profiles were investigated, emphasizing the retentions of the total and individual phenolic compounds and their antioxidant capacities (AOC) after spray drying. Results showed that all powders had good physical properties, including high solubilities (88.81 to 99.12%), low moisture contents (4.09 to 6.64%) and low water activities (0.11 to 0.19). The extract type used for encapsulation was significantly (p < 0.05) influenced the powder color, and more importantly the retention of total phenolic compounds (TPC) and AOC. Overall, the ethanol extract powders showed higher TPC and AOC values (50.93-63.94 mg gallic acid equivalents/g and 444.63-513.49 µM TE/g, respectively), while powders derived from the aqueous extract exhibited superior solubility, attractive color, and good retention of individual phenolic compounds after spray drying. The high-quality powders obtained in the current study will bring opportunities for use in functional food products with potential health benefits.
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17
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Marín-Peñalver D, Alemán A, Montero MP, Gómez-Guillén MC. Entrapment of natural compounds in spray-dried and heat-dried iota-carrageenan matrices as functional ingredients in surimi gels. Food Funct 2021; 12:2137-2147. [PMID: 33565563 DOI: 10.1039/d0fo02922j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Two drying methods (spray drying and heat drying) were used to entrap various natural compounds within a matrix of iota-carrageenan. The natural compounds were, namely, collagen hydrolysate (CH), pomegranate polyphenolic extract (PP) and shrimp lipid extract (SL). The resulting dry powders were compared in terms of water solubility, entrapment efficiency, hydrodynamic particle properties, ζ potential and antioxidant properties (ABTS radical scavenging capacity, ferric ion reducing power and Folin-reactive substances). Dry powders and plain compounds were incorporated into squid surimi gels, and after in vitro simulated gastrointestinal digestion (sGID), the residual antioxidant and angiotensin-converting enzyme (ACE)-inhibitory activities were evaluated. All powders showed antioxidant properties, electronegative ζ potential and great entrapment efficiency after rehydration (ranging from ∼70 to 97%). The heat-dried powders were composed of microparticles ranging from 177 to 380 μm resulting in low water solubility (21.6-36.1%), while the average particle size and solubility values of spray-dried preparations were 2.9-13.2 μm and >86%, respectively. In contrast to the plain compounds, the addition of any of the microparticle dried preparations allowed obtaining well-conformed surimi gels. The ACE-inhibitory capacity of the surimi gels after sGID was increased by the addition of any of the compounds studied, but to a lesser extent by their entrapment forms (except with the entrapped SL). The antioxidant activities of gels with the entrapped compounds were even lower than those of gels without bioactives in some cases. In conclusion, the addition of dried microparticles did not increase the biological activity as compared to the plain compounds; however, they were beneficial to ensure adequate gel consistency.
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Affiliation(s)
- Daniel Marín-Peñalver
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - M Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - M Carmen Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
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18
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Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products. Antioxidants (Basel) 2021; 10:antiox10030444. [PMID: 33805715 PMCID: PMC8000085 DOI: 10.3390/antiox10030444] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/03/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g., the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.
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19
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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20
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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21
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Wang Y, Selomulya C. Spray drying strategy for encapsulation of bioactive peptide powders for food applications. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2019.10.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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22
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Cian RE, Salgado PR, Mauri AN, Drago SR. Pyropia columbina
phycocolloids as microencapsulating material improve bioaccessibility of brewers’ spent grain peptides with ACE‐I inhibitory activity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14397] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos CONICET, FIQ ‐ UNL 1º de Mayo 3250 3000 Santa Fe Argentina
| | - Pablo R. Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET CCT La Plata y Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116 S/Nº B1900JJ La Plata Argentina
| | - Adriana N. Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET CCT La Plata y Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116 S/Nº B1900JJ La Plata Argentina
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET, FIQ ‐ UNL 1º de Mayo 3250 3000 Santa Fe Argentina
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23
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Yan J, Zhao J, Yang R, Zhao W. Bioactive peptides with antidiabetic properties: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14090] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Jiai Yan
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Jianguang Zhao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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