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de Albuquerque Mendes MK, dos Santos Oliveira CB, da Silva Medeiros CM, Dantas C, Carrilho E, de Araujo Nogueira AR, Lopes Júnior CA, Vieira EC. Application of experimental design as a statistical approach to recover bioactive peptides from different food sources. Food Sci Biotechnol 2024; 33:1559-1583. [PMID: 38623435 PMCID: PMC11016049 DOI: 10.1007/s10068-024-01540-0] [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: 10/14/2023] [Revised: 01/12/2024] [Accepted: 02/06/2024] [Indexed: 04/17/2024] Open
Abstract
Bioactive peptides (BAPs) derived from samples of animals and plants have been widely recommended and consumed for their beneficial properties to human health and to control several diseases. This work presents the applications of experimental designs (DoE) used to perform factor screening and/or optimization focused on finding the ideal hydrolysis condition to obtain BAPs with specific biological activities. The collection and discussion of articles revealed that Box Behnken Desing and Central Composite Design were the most used. The main parameters evaluated were pH, time, temperature and enzyme/substrate ratio. Among vegetable protein sources, soy was the most used in the generation of BAPs, and among animal proteins, milk and shrimp stood out as the most explored sources. The degree of hydrolysis and antioxidant activity were the most investigated responses in obtaining BAPs. This review brings new information that helps researchers apply these DoE to obtain high-quality BAPs with the desired biological activities.
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Affiliation(s)
| | | | | | - Clecio Dantas
- Departamento de Química, Universidade Estadual do Maranhão – UEMA, P.O. Box, 65604-380, Caxias, MA Brazil
| | - Emanuel Carrilho
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP 13566-590 Brazil
| | | | - Cícero Alves Lopes Júnior
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
| | - Edivan Carvalho Vieira
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
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2
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Thompson CMB, Acevedo BA, Añón MC, Avanza MV. Emulsifying Capacity of Cowpea Protein Isolates. Effect of Thermal and Hydrolytic Treatment. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:366-374. [PMID: 37155006 DOI: 10.1007/s11130-023-01072-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/02/2023] [Indexed: 05/10/2023]
Abstract
In this work, modifications due to the effect of thermal treatments (TT 70 and 90 °C) and partial hydrolysis by digestion with alcalase (LH) on the emulsifying properties of cowpea protein isolates (CPIs) extracted at pH 8 and 10 were analyzed. In addition, the influence of protein concentration [0.1 and 1% (w/v)] was evaluated. Emulsions (O:W) were prepared and particle size, stability, interfacial composition, and microstructure were studied. Fresh emulsions formulated with TT CPIs presented lower values of volume-weighted mean droplet size (D4.3), with the increase in temperature and treatment time, compared to the untreated CPIs. After seven days of storage, D4.3 and the indexes of flocculation (FI) and coalescence (CI) increased, mainly at 90 °C. On the other hand, the emulsions with LH CPIs presented lower D4.3 values compared to all the conditions tested, remaining unchanged during the storage time. The destabilization process in the TT CPIs emulsions revealed coalescence at 0.1% (w/v) and cremated-flocculation at 1% (w/v). The presence of polypeptides of low molecular mass (MM) at the interface would be responsible for the better stability found in emulsions with LH CPIs, compared to those formulated with untreated and TT CPIs. Increasing the protein concentration resulted in a significant improvement of all emulsifying properties.
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Affiliation(s)
- Cinthia M B Thompson
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE), Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA, UNNE-CONICET), Avenida Libertad 5460, Corrientes, Corrientes, 3400, Argentina.
| | - Belén A Acevedo
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE), Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA, UNNE-CONICET), Avenida Libertad 5460, Corrientes, Corrientes, 3400, Argentina
| | - María C Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, (UNLP) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), La Plata, 1900, Argentina
| | - María V Avanza
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE), Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA, UNNE-CONICET), Avenida Libertad 5460, Corrientes, Corrientes, 3400, Argentina
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3
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Aung SH, Abeyrathne EDNS, Ali M, Ahn DU, Choi YS, Nam KC. Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle. Food Sci Anim Resour 2023; 43:46-60. [PMID: 36789192 PMCID: PMC9890370 DOI: 10.5851/kosfa.2022.e57] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/06/2022] Open
Abstract
Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Part of the plasma was hydrolyzed with proteolytic enzymes (Bacillus protease, papain, thermolysin, elastase, and α-chymotrypsin) to yield bioactive peptides under optimum conditions. The levels of hydrolysates were evaluated by 15% sodium dodecyl sulfate polyacrylamide gel electrophoresis. The antioxidant, metal-chelating, and angiotensin I-converting enzyme (ACE) inhibitory properties of intact blood plasma and selected hydrolysates were investigated. Accordingly, two plasma hydrolysates by protease (pH 6.5/55°C/3 h) and thermolysin (pH 7.5/37°C/3-6 h) were selected for analysis of their functional properties. In the oil model system, only goat blood plasma had lower levels of thiobarbituric acid reactive substances than the control. The diphenyl picrylhydrazyl radical scavenging activity was higher in cattle and goat plasma than in proteolytic hydrolysates. Ironchelating activities increased after proteolytic degradation except for protease-treated cattle blood. Copper-chelating activity was excellent in all test samples except for the original bovine plasma. As for ACE inhibition, only non-hydrolyzed goat plasma and its hydrolysates by thermolysin showed ACE inhibitory activity (9.86±5.03% and 21.77±3.74%). In conclusion, goat plasma without hydrolyzation and its hydrolysates can be a good source of bioactive compounds with functional characteristics, whereas cattle plasma has a relatively low value. Further studies on the molecular structure of these compounds are needed with more suitable enzyme combinations.
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Affiliation(s)
- Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Mahabbat Ali
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Department of Animal Production and
Management, Sher-e-Bangla Agricultural University, Dhaka 1207,
Bangladesh
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State
University, Ames, IA 50011, USA
| | - Young-Sun Choi
- Jeollanamdo Agricultural Research and
Extension Services, Gangjin 59213, Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Corresponding author: Ki-Chang
Nam, Department of Animal Science and Technology, Sunchon National University,
Suncheon 57922, Korea, Tel: +82-61-750-3231, Fax: +82-61-750-3231, E-mail:
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4
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Tawalbeh D, Ahmad WANW, Sarbon NM. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2069258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- D. Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - W. A. N. Wan Ahmad
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - N. M. Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods. Curr Res Food Sci 2022; 5:1235-1242. [PMID: 36017450 PMCID: PMC9396047 DOI: 10.1016/j.crfs.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/09/2022] [Accepted: 07/31/2022] [Indexed: 11/24/2022] Open
Abstract
Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE1) may have poor emulsification properties for food applications. In this study, the components in the APE fractionations obtained by size exclusion chromatography were determined. The emulsification properties of APE were determined using oil/water with a ratio of 7:3. Whey protein and soybean protein isolate were used as controls while enzymes were used to improve APE's emulsification properties. The results showed that the APE could be divided into three fractions with protein content of 83, 56, and 34%. Carbohydrates mainly derived from homogalacturonan pectin were mostly in Fraction 2, while Fraction 3 consisted of peptides, oligosaccharides, and free polyphenols. The APE had similar emulsification capacity and emulsification stability as those of whey protein and soybean isolate. The emulsion made by the APE had a creaming index of 92% with emulsification activity index value of 44 m2 g−1, and these numbers could retain after storing at 25 °C for 15 days. The emulsification properties of the APE can be further improved by carbohydrate degradation. With the use of Viscozyme® L, the emulsification activity index value of treated APE was increased by 60%, and then still retained at 67 m2 g−1 after storing for 15 days. Treated by either pepsin or alkaline protease, the emulsification properties of APE were decreased, suggesting the key role of protein in APE for emulsification. Alkaline protein extract (APE) had 3 fractions with a fraction of 83% protein. . APE had a creaming index of 92% with EAI of 44 m2 g−1 could store for 15+ days. APE, whey protein, and soybean protein isolate had similar emulsification property. Emulsification property of APE was attributed from protein and inhibited by pectin. Using Viscozyme® L, EAI of APE emulsion increased by 60% with better stability.
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6
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Cunha SA, Pintado ME. Bioactive peptides derived from marine sources: Biological and functional properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.08.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Osman A, Enan G, Al-Mohammadi AR, Abdel-Shafi S, Abdel-Hameid S, Sitohy MZ, El-Gazzar N. Antibacterial Peptides Produced by Alcalase from Cowpea Seed Proteins. Antibiotics (Basel) 2021; 10:870. [PMID: 34356791 PMCID: PMC8300757 DOI: 10.3390/antibiotics10070870] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/12/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
Cowpea seed protein hydrolysates (CPH) were output from cowpea seeds applying alcalase® from Bacillus licheniformis. CPH with an elevated level of hydrolysis was fractionated by size exclusion chromatography (SEC). Both CPH and SEC-portions showed to contain antimicrobial peptides (AMPs) as they inhibited both Gram-positive bacteria, such as Listeria monocytogenes LMG10470 (L. monocytogenes), Listeria innocua. LMG11387 (L. innocua), Staphylococcus aureus ATCC25923 (S.aureus), and Streptococcus pyogenes ATCC19615 (St.pyogenes), and Gram-negative bacteria, such as Klebsiella pnemoniae ATCC43816 (K. pnemoniae), Pseudomonas aeroginosa ATCC26853 (P. aeroginosa), Escherichia coli ATCC25468) (E.coli) and Salmonella typhimurium ATCC14028 (S. typhimurium).The data exhibited that both CPH and size exclusion chromatography-fraction 1 (SEC-F1) showed high antibacterial efficiency versus almost all the assessed bacteria. The MIC of the AMPs within SEC-F1 and CPHs were (25 µg/mL) against P. aeruginosa, E.coli and St. pyogenes. However, higher MICsof approximately 100-150 µg/mL showed for both CPHs and SEC-F1 against both S. aureus and L. innocua; it was 50 µg/mL of CPH against S.aureus. The Electro-spray-ionization-mass-spectrometry (ESI-MS) of fraction (1) revealed 10 dipeptides with a molecular masses arranged from 184 Da to 364 Da and one Penta peptide with a molecular mass of approximately 659 Da inthe case of positive ions. While the negative ions showed 4 dipeptides with the molecular masses that arranged from 330 Da to 373 Da. Transmission electron microscope (TEM) demonstrated that the SEC-F1 induced changes in the bacterial cells affected. Thus, the results suggested that the hydrolysis of cowpea seed proteins by Alcalase is an uncomplicated appliance to intensify its antibacterial efficiency.
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Affiliation(s)
- Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (A.O.); (M.Z.S.)
| | - Gamal Enan
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig44519, Egypt; (S.A.-S.); (S.A.-H.); (N.E.-G.)
| | | | - Seham Abdel-Shafi
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig44519, Egypt; (S.A.-S.); (S.A.-H.); (N.E.-G.)
| | - Samar Abdel-Hameid
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig44519, Egypt; (S.A.-S.); (S.A.-H.); (N.E.-G.)
| | - Mahmoud Z. Sitohy
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (A.O.); (M.Z.S.)
| | - Nashwa El-Gazzar
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig44519, Egypt; (S.A.-S.); (S.A.-H.); (N.E.-G.)
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8
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Leni G, Soetemans L, Caligiani A, Sforza S, Bastiaens L. Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates. Foods 2020; 9:E381. [PMID: 32218377 PMCID: PMC7230224 DOI: 10.3390/foods9040381] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/20/2020] [Accepted: 03/22/2020] [Indexed: 12/25/2022] Open
Abstract
Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.
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Affiliation(s)
- Giulia Leni
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
| | - Lise Soetemans
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
- VITO, Flemish Insititute for Technolgical Research, 2400 Mol, Belgium
| | - Augusta Caligiani
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (G.L.); (L.S.); (A.C.); (S.S.)
| | - Leen Bastiaens
- VITO, Flemish Insititute for Technolgical Research, 2400 Mol, Belgium
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Singh A, Mittal A, Benjakul S. Full Utilization of Squid Meat and Its Processing By-products: Revisit. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1734611] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Avtar Singh
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Ajay Mittal
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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10
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Real Hernandez LM, Gonzalez de Mejia E. Enzymatic Production, Bioactivity, and Bitterness of Chickpea (
Cicer arietinum
) Peptides. Compr Rev Food Sci Food Saf 2019; 18:1913-1946. [DOI: 10.1111/1541-4337.12504] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 08/30/2019] [Accepted: 09/04/2019] [Indexed: 12/24/2022]
Affiliation(s)
- Luis M. Real Hernandez
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana–Champaign Urbana IL 61801 U.S.A
| | - Elvira Gonzalez de Mejia
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana–Champaign Urbana IL 61801 U.S.A
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Optimization of gamma-aminobutyric acid production in a model system containing soy protein and inulin by Lactobacillus brevis fermentation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00183-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Anootthato S, Therdthai N, Ritthiruangdej P. Characterization of protein hydrolysate from silkworm pupae (Bombyx mori). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Siriorn Anootthato
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Pitiporn Ritthiruangdej
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
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13
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Sharif HR, Williams PA, Sharif MK, Abbas S, Majeed H, Masamba KG, Safdar W, Zhong F. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Hajfathalian M, Ghelichi S, García-Moreno PJ, Moltke Sørensen AD, Jacobsen C. Peptides: Production, bioactivity, functionality, and applications. Crit Rev Food Sci Nutr 2017; 58:3097-3129. [PMID: 29020461 DOI: 10.1080/10408398.2017.1352564] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.
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Affiliation(s)
- Mona Hajfathalian
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Sakhi Ghelichi
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark.,b Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science , Gorgan University of Agricultural Sciences and Natural Resources , Gorgan , Iran
| | - Pedro J García-Moreno
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Ann-Dorit Moltke Sørensen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Charlotte Jacobsen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
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Elmalimadi MB, Stefanović AB, Šekuljica NŽ, Žuža MG, Luković ND, Jovanović JR, Knežević-Jugović ZD. The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13207] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohamed B. Elmalimadi
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Andrea B. Stefanović
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Nataša Ž. Šekuljica
- Innovation Center, Faculty of Technology and Metallurgy; University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Milena G. Žuža
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Nevena D. Luković
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Jelena R. Jovanović
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
| | - Zorica D. Knežević-Jugović
- Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia
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16
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Merz M, Claaßen W, Appel D, Berends P, Rabe S, Blank I, Stressler T, Fischer L. Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.02.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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