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Ludwig-Müller J. Production of Plant Proteins and Peptides with Pharmacological Potential. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2024; 188:51-81. [PMID: 38286902 DOI: 10.1007/10_2023_246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2024]
Abstract
The use of plant proteins or peptides in biotechnology is based on their identification as possessing bioactive potential in plants. This is usually the case for antimicrobial, fungicidal, or insecticidal components of the plant's defense system. They function in addition to a large number of specialized metabolites. Such proteins can be classified according to their sequence, length, and structure, and this has been tried to describe for a few examples here. Even though such proteins or peptides can be induced during plant-pathogen interaction, they are still present in rather small amounts that make the system not suitable for the production in large-scale systems. Therefore, a suitable type of host needs to be identified, such as cell cultures or adult plants. Bioinformatic predictions can also be used to add to the number of bioactive sequences. Some problems that can occur in production by the plant system itself will be discussed, such as choice of promoter for gene expression, posttranslational protein modifications, protein stability, secretion of proteins, or induction by elicitors. Finally, the plant needs to be set up by biotechnological or molecular methods for production, and the product needs to be enriched or purified. In some cases of small peptides, a direct chemical synthesis might be feasible. Altogether, the process needs to be considered marketable.
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Correction. EFOOD 2023. [DOI: 10.1002/efd2.62] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023] Open
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Lin L, Li C, Li T, Zheng J, Shu Y, Zhang J, Shen Y, Ren D. Plant‐derived peptides for the improvement of Alzheimer's disease: Production, functions, and mechanisms. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Affiliation(s)
- Like Lin
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Tingting Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Jingyi Zheng
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Yu Shu
- College of Food Science and Technology Northwest University Xi'an Shaanxi China
| | - Jingjing Zhang
- College of Chemical Engineering Northwest University Xi'an Shaanxi China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education College of Chemistry and Materials Science National Demonstration Center for Experimental Chemistry Education Northwest University Xi'an Shaanxi China
| | - Difeng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry Department of Food Science and Engineering, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
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Renjuan L, Xiuli Z, Liping S, Yongliang Z. Identification, in silico screening, and molecular docking of novel ACE inhibitory peptides isolated from the edible symbiot Boletus griseus-Hypomyces chrysospermus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Wang Z, Cheng S, Wu D, Xu Z, Xu S, Tu M, Du M. Physicochemical properties of hydrophobic and hydrophilic peptides from oyster protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ziye Wang
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Shuzhen Cheng
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Di Wu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Zhe Xu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Shiqi Xu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Maolin Tu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Ming Du
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
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Hu F, Zou PR, Zhang F, Thakur K, Khan MR, Busquets R, Zhang JG, Wei ZJ. Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications. Curr Res Food Sci 2022; 5:1342-1351. [PMID: 36082141 PMCID: PMC9445281 DOI: 10.1016/j.crfs.2022.08.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/13/2022] [Accepted: 08/22/2022] [Indexed: 11/24/2022] Open
Abstract
Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were successfully incorporated in the WG via covalent bonding (C–N–P and C–O–P) involving hydroxyl and primary amino groups from WG. The introduction of phosphoric acid groups increased the negative charge of phosphorylation-WG, which caused the enhancement of electrostatic repulsion between proteins and reduced the droplet size in emulsions, thereby allowing proteins to be more efficiently dispersed in the solution system. The change of structure induced with phosphorylation improved hydration of protein, making the WG with higher solubility, thereby resulting in the improvement of its emulsification, foaming, thermal stability, and rheological properties. Therefore, WG can be modified by phosphorylation which caused an overall improvement of functional properties, thus facilitating the expansion of WG applications. Functional properties of WG were enhanced with phosphorylation (PP). The P2p at 133.1 eV and the bonds of C–O–P and C–N–P were found in PP-WG. Greater ζ-potential, solubility, viscosity, foaming in PP- WG. Phosphorylation increased WG thermal stability and gel properties.
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Purification, Identification and Characterization of Antioxidant Peptides from Corn Silk Tryptic Hydrolysate: An Integrated In Vitro-In Silico Approach. Antioxidants (Basel) 2021; 10:antiox10111822. [PMID: 34829693 PMCID: PMC8615004 DOI: 10.3390/antiox10111822] [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: 10/04/2021] [Revised: 11/08/2021] [Accepted: 11/12/2021] [Indexed: 11/23/2022] Open
Abstract
Corn silk (CS) is an agro-by-product from corn cultivation. It is used in folk medicines in some countries, besides being commercialized as health-promoting supplements and beverages. Unlike CS-derived natural products, their bioactive peptides, particularly antioxidant peptides, are understudied. This study aimed to purify, identify and characterize antioxidant peptides from trypsin-hydrolyzed CS proteins. Purification was accomplished by membrane ultrafiltration, gel filtration chromatography, and strong-cation-exchange solid-phase extraction, guided by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS•+) scavenging, hydrogen peroxide scavenging, and lipid peroxidation inhibition assays. De novo sequencing identified 29 peptides (6–14 residues; 633–1518 Da). The peptides consisted of 33–86% hydrophobic and 10–67% basic residues. Molecular docking found MCFHHHFHK, VHFNKGKKR, and PVVWAAKR having the strongest affinity (−4.7 to −4.8 kcal/mol) to ABTS•+, via hydrogen bonds and hydrophobic interactions. Potential cellular mechanisms of the peptides were supported by their interactions with modulators of intracellular oxidant status: Kelch-like ECH-associated protein 1, myeloperoxidase, and xanthine oxidase. NDGPSR (Asn-Asp-Gly-Pro-Ser-Arg), the most promising peptide, showed stable binding to all three cellular targets, besides exhibiting low toxicity, low allergenicity, and cell-penetrating potential. Overall, CS peptides have potential application as natural antioxidant additives and functional food ingredients.
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Chai TT, Ee KY, Kumar DT, Manan FA, Wong FC. Plant Bioactive Peptides: Current Status and Prospects Towards Use on Human Health. Protein Pept Lett 2021; 28:623-642. [PMID: 33319654 DOI: 10.2174/0929866527999201211195936] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 11/02/2020] [Accepted: 11/06/2020] [Indexed: 12/28/2022]
Abstract
Large numbers of bioactive peptides with potential applications in protecting against human diseases have been identified from plant sources. In this review, we summarized recent progress in the research of plant-derived bioactive peptides, encompassing their production, biological effects, and mechanisms. This review focuses on antioxidant, antimicrobial, antidiabetic, and anticancer peptides, giving special attention to evidence derived from cellular and animal models. Studies investigating peptides with known sequences and well-characterized peptidic fractions or protein hydrolysates will be discussed. The use of molecular docking tools to elucidate inter-molecular interactions between bioactive peptides and target proteins is highlighted. In conclusion, the accumulating evidence from in silico, in vitro and in vivo studies to date supports the envisioned applications of plant peptides as natural antioxidants as well as health-promoting agents. Notwithstanding, much work is still required before the envisioned applications of plant peptides can be realized. To this end, future researches for addressing current gaps were proposed.
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Affiliation(s)
- Tsun-Thai Chai
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia
| | - Kah-Yaw Ee
- Center for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia
| | - D Thirumal Kumar
- Department of Bioinformatics, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Chennai 602 105, India
| | - Fazilah Abd Manan
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
| | - Fai-Chu Wong
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia
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Chai TT, Xiao J, Mohana Dass S, Teoh JY, Ee KY, Ng WJ, Wong FC. Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles. Food Chem 2020; 340:127876. [PMID: 32871354 DOI: 10.1016/j.foodchem.2020.127876] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 05/18/2020] [Accepted: 08/16/2020] [Indexed: 02/05/2023]
Abstract
Jackfruit is a sweet tropical fruit with very pleasant aroma, and the ripe seeds are edible. In this study, jackfruit seed proteins were isolated and subjected to trypsin digestion. The resultant protein hydrolysate was then subjected to antioxidant assay-guided purification, using centrifugal filtration, C18 reverse-phase and strong cation exchange (SCX) fractionations. The purified SCX fraction was further analyzed by de novo peptide sequencing, and two peptide sequences were identified and synthesized. Peptide JFS-2 (VGPWQK) was detected with antioxidant potential, with EC50 value comparable to that of commercial GSH antioxidant peptide. Additionally, the identified peptides were tested with protein protection potential, in an albumin protein denaturation inhibitory assay. Concurrently, we also investigated the pH, temperature, and gastrointestinal-digestion stability profiles for the identified peptide. With further research efforts, the identified peptides could potentially be developed into preservative agent for protein-rich food systems or as health-promoting diet supplements.
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Affiliation(s)
- Tsun-Thai Chai
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | | | - Jia-Yun Teoh
- Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Kah-Yaw Ee
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Wen-Jie Ng
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
| | - Fai-Chu Wong
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia; Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
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