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Bezerra DAFVA, Souza KMS, Sales DC, Araújo EOM, Urbano SA, Cipolat-Gotet C, Anaya K, Ribeiro CVDM, Porto ALF, Rangel AHN. Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese. PLoS One 2024; 19:e0306552. [PMID: 38976689 PMCID: PMC11230568 DOI: 10.1371/journal.pone.0306552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Accepted: 06/18/2024] [Indexed: 07/10/2024] Open
Abstract
The present study aimed to investigate the influence of ripening on the physicochemical, microbiological aspects, and fatty acid profile of Artisanal Coalho Cheeses and to detect if there are peptides with bioactive potential in their composition. Artisanal Coalho Cheese samples were kindly provided by a dairy farm located in Brazil in the Rio Grande do Norte state. A completely randomized design was adopted, with four maturation periods (0, 30, 45, and 60 days). Physicochemical traits (pH, total solids, moisture, non-fat solids, fat in total solids, protein, ash, fatty acid profile) and microbiological characterization (Salmonella sp, Listeria monocytogenes, total and thermotolerant coliforms, Staphylococcus aureus) were analyzed on cheese samples. Additionally, assays were performed for antioxidant and antihypertensive bioactivity through ACE and antimicrobial inhibition of the peptides extracted from the samples. There was a linear increase in total solids and ash content and a decrease in moisture content with increasing maturation time. The matured cheese samples had a lower pH than fresh Artisanal Coalho Cheese. Twenty-seven fatty acids were identified in the cheeses: 15 saturated, 07 monounsaturated, and 05 polyunsaturated, with a linear reduction of essential fatty acids (n6 and n3) during maturation. The microbiological quality of the cheeses was satisfactory, with an absence of undesirable bacteria in 92% of the cheese samples. Water-soluble peptide fractions from all periods tested showed antioxidant and antihypertensive potential with ACE control, and the maturation process potentiated these capacities, with a decline in these activities observed at 60 days. The antimicrobial activity against Gram-positive and Gram-negative bacteria increased with maturation, reaching better results until 60 days. The maturation process on wooden planks in the periods of 30, 45, and 60 days allows the production of Artisanal Coalho Cheese of an innovative character, safe to consumers from the microbiological point of view, with differentiated physicochemical and functional characteristics and good quality of lipid fraction compared to fresh cheese, enabling the addition of value to the dairy chain.
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Affiliation(s)
- Débora A F V A Bezerra
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | - Karoline M S Souza
- Biosciences Center, Federal University of Pernambuco (UFPE), Recife, Pernambuco, Brazil
| | - Danielle C Sales
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | - Emmanuella O M Araújo
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | - Stela A Urbano
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | | | - Katya Anaya
- Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz, Rio Grande do Norte, Brazil
| | - Cláudio V D M Ribeiro
- School of Veterinary Medicine and Animal Science, Federal University of Bahia (UFBA), Salvador, Bahia, Brazil
| | - Ana Lúcia F Porto
- Morfology and Animal Fisiology Departament, Rural Federal University of Pernambuco (UFRPE), Recife, Pernambuco, Brazil
| | - Adriano H N Rangel
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
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Wang J, Wang Z, Zhang M, Li J, Zhao C, Ma C, Ma D. Impact of Lactiplantibacillus plantarum and casein fortification on angiotensin converting enzyme inhibitory peptides in yogurt: identification and in silico analysis. Food Funct 2024; 15:3824-3837. [PMID: 38511617 DOI: 10.1039/d3fo04534j] [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
In this study, the effects of Lactiplantibacillus plantarum M11 (Lb. plantarum M11) in conjunction with sodium caseinate on the characteristics and angiotensin converting enzyme (ACE) inhibitory activity of yogurt were investigated. ACE inhibitory peptides (ACEIPs) in yogurt were identified by nano-LC-MS/MS and potential ACEIPs were predicted by in silico and molecular docking methods. The results showed that the ACE-inhibitory activity of yogurt was significantly enhanced (p < 0.05), while maintaining the quality characteristics of the yogurt. Thirteen ACEIPs in the improved yogurt (883 + M11-CS group) were identified, which were more abundant than the other yogurt groups (control 883 group, 883 + M11 group and 883-CS group). Two novel peptides with potential ACE inhibitory activity, YPFPGPIH and NILRFF, were screened. The two peptides showed PeptideRanker scores above 0.8, small molecular weight and strong hydrophobicity, and were non-toxic after prediction. Molecular docking results showed that binding energies with ACE were -9.4 kcal mol-1 and -10.7 kcal mol-1, respectively, and could bind to the active site of ACE. These results indicated that yogurt with Lb. plantarum M11 and sodium caseinate has the potential to be utilized as a functional food with antihypertensive properties. The combination of ACEIP-producing strains and casein fortification could be an effective method to promote the release of ACEIPs from yogurt.
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Affiliation(s)
- Jiaxu Wang
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Zhimin Wang
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Mixia Zhang
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Jiaxin Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Cuisong Zhao
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Chunli Ma
- Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China
| | - Dexing Ma
- College of Veterinary Medicine, Northeast Agricultural University, No. 600, Changjiang St, Xiangfang Dist, 150030, Harbin, China.
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Chen S, Yi J, Kang Q, Song M, Raubenheimer D, Lu J. Identification of a Novel Peptide with Alcohol Dehydrogenase Activating Ability from Ethanol-Induced Lactococcus lactis: A Combined In Silico Prediction and In Vivo Validation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5746-5756. [PMID: 38450489 DOI: 10.1021/acs.jafc.3c07632] [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: 03/08/2024]
Abstract
Alcohol dehydrogenase (ADH) is a crucial rate-limiting enzyme in alcohol metabolism. Our previous research found that ethanol-induced intracellular extracts of Lactococcus lactis (L. lactis) could enhance alcohol metabolism in mice, but the responsible compounds remain unidentified. The study aimed to screen potential ADH-activating peptides from ethanol-induced L. lactis using virtual screening and molecular docking calculation. Among them, the pentapeptide FAPEG might bind to ADH through hydrophobic interaction and hydrogen bonds, then enhancing ADH activity. Spectroscopy analysis further investigated the peptide-enzyme interaction between FAPEG and ADH, including changes in the amino acid residue microenvironment and secondary structural alterations. Furthermore, FAPEG could protect against alcoholic liver injury (ALI) in mice by reducing blood alcohol concentration, enhancing the activity of antioxidant and alcohol metabolism enzymes, and attenuating alcohol-induced hepatotoxicity, which was related to the activation of the Nrf2/keap1/HO-1 signaling pathway. The study provided preliminary evidence that the generation of ADH-activating peptides in ethanol-induced L. lactis has the potential in preventing ALI in mice using in silico prediction and in vivo validation approaches.
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Affiliation(s)
- Sisi Chen
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
- Physical Education College, Zhengzhou University, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Juanjuan Yi
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Qiaozhen Kang
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Mo Song
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - David Raubenheimer
- Charles Perkins Centre, University of Sydney, Sydney 2006, New South Wales, Australia
| | - Jike Lu
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
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Iwaniak A, Minkiewicz P, Darewicz M. Bioinformatics and bioactive peptides from foods: Do they work together? ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 108:35-111. [PMID: 38461003 DOI: 10.1016/bs.afnr.2023.09.001] [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: 03/11/2024]
Abstract
We live in the Big Data Era which affects many aspects of science, including research on bioactive peptides derived from foods, which during the last few decades have been a focus of interest for scientists. These two issues, i.e., the development of computer technologies and progress in the discovery of novel peptides with health-beneficial properties, are closely interrelated. This Chapter presents the example applications of bioinformatics for studying biopeptides, focusing on main aspects of peptide analysis as the starting point, including: (i) the role of peptide databases; (ii) aspects of bioactivity prediction; (iii) simulation of peptide release from proteins. Bioinformatics can also be used for predicting other features of peptides, including ADMET, QSAR, structure, and taste. To answer the question asked "bioinformatics and bioactive peptides from foods: do they work together?", currently it is almost impossible to find examples of peptide research with no bioinformatics involved. However, theoretical predictions are not equivalent to experimental work and always require critical scrutiny. The aspects of compatibility of in silico and in vitro results are also summarized herein.
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Affiliation(s)
- Anna Iwaniak
- Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn-Kortowo, Poland.
| | - Piotr Minkiewicz
- Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn-Kortowo, Poland
| | - Małgorzata Darewicz
- Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn-Kortowo, Poland
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Rangel AHDN, Bezerra DAFVDA, Sales DC, Araújo EDOM, Lucena LMD, Porto ALF, Véras ÍVUM, Lacerda AF, Ribeiro CVDM, Anaya K. An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses. Foods 2023; 12:4261. [PMID: 38231707 DOI: 10.3390/foods12234261] [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: 07/25/2023] [Revised: 09/25/2023] [Accepted: 10/05/2023] [Indexed: 01/19/2024] Open
Abstract
The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.
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Affiliation(s)
| | | | - Danielle Cavalcanti Sales
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | | | - Luis Medeiros de Lucena
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | - Ana Lúcia Figueiredo Porto
- Morfology and Animal Fisiology Departament, Rural Federal University of Pernambuco (UFRPE), Recife 55292901, Brazil
| | | | - Ariane Ferreira Lacerda
- Federal Institute of Education, Science and Technology (IFRN), Currais Novos 59380000, Brazil
| | | | - Katya Anaya
- Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz 59200000, Brazil
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Chen HH, Li W, Wang Y, Xu B, Hu X, Li XB, Liu JY, Zhang C, Zhang CY, Xing XH. Mining and Validation of Novel Hemp Seed-Derived DPP-IV-Inhibiting Peptides Using a Combination of Multi-omics and Molecular Docking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:9164-9174. [PMID: 37058363 DOI: 10.1021/acs.jafc.3c00535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Hemp seed-derived inhibitors of dipeptidyl peptidase IV (DPP-IV) demonstrate potential as novel therapeutics for diabetes; however, their proteome and genome remain uncharacterized. We used multi-omics technology to mine peptides capable of inhibiting DPP-IV. First, 1261 and 1184 proteins were identified in fresh and dry hemp seeds, respectively. Simulated protease cleavage of dry seed proteins yielded 185,446 peptides for virtual screening to select the potential DPP-IV-inhibiting peptides. Sixteen novel peptides were selected according to their DPP-IV-binding affinity determined via molecular docking. In vitro DPP-IV inhibition assays identified the peptides LPQNIPPL, YPYY, YPW, LPYPY, WWW, YPY, YPF, and WS with half-maximal inhibitory concentration (IC50) values lower than 0.5 mM, which were 0.08 ± 0.01, 0.18 ± 0.03, 0.18 ± 0.01, 0.20 ± 0.03, 0.22 ± 0.03, 0.29 ± 0.02, 0.42 ± 0.03, and 0.44 ± 0.09 mM, respectively. The dissociation constants (KD) of the 16 peptides ranged from 1.50 × 10-4 to 1.82 × 10-7 M. Furthermore, Caco2 and INS-1 cell assays showed that all 16 peptides could efficiently inhibit DPP-IV activity and increase insulin and glucagon-like peptide-1 concentrations. These results demonstrate a well-established and efficient method to isolate food-derived therapeutic DPP-IV-inhibiting peptides.
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Affiliation(s)
- Hai-Hong Chen
- Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
- Shenzhen Bay Laboratory, Institute of Biomedical Health Technology and Engineering, Shenzhen 440300, China
| | - Wei Li
- Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
| | - Yi Wang
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Department of Chemical Engineering, Institute of Biochemical Engineering, Beijing 100084, China
| | - Bing Xu
- Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
- Shenzhen Bay Laboratory, Institute of Biomedical Health Technology and Engineering, Shenzhen 440300, China
| | - Xi Hu
- Shenzhen Bay Laboratory, Institute of Biomedical Health Technology and Engineering, Shenzhen 440300, China
| | - Xiao-Bing Li
- Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
| | - Jun-Yu Liu
- Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
| | - Chong Zhang
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Department of Chemical Engineering, Institute of Biochemical Engineering, Beijing 100084, China
- Center for Synthetic and Systems Biology, Tsinghua University, Beijing 100084, China
| | - Can-Yang Zhang
- Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
| | - Xin-Hui Xing
- Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China
- Shenzhen Bay Laboratory, Institute of Biomedical Health Technology and Engineering, Shenzhen 440300, China
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Department of Chemical Engineering, Institute of Biochemical Engineering, Beijing 100084, China
- Center for Synthetic and Systems Biology, Tsinghua University, Beijing 100084, China
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7
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Zhang M, Zhu L, Wu G, Liu T, Qi X, Zhang H. Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation. Crit Rev Food Sci Nutr 2022; 64:2053-2075. [PMID: 36095057 DOI: 10.1080/10408398.2022.2120454] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dipeptidyl Peptidase IV (DPP-IV) inhibitory peptides are attracting increasing attention, owing to their potential role in glycemic regulation by preventing the inactivation of incretins. However, few reviews have summarized the current understanding of DPP-IV inhibitory peptides and their knowledge gaps. This paper reviews the production, identification and structure-activity relationships (SAR) of DPP-IV inhibitory peptides. Importantly, their bioavailability and hypoglycemic effects are critically discussed. Unlike the traditional method to identifying peptides after separation step by step, the bioinformatics approach identifies peptides via virtual screening that is more convenient and efficient. In addition, the bioinformatics approach was also used to investigate the SAR of peptides. Peptides with proline (Pro) or alanine (Ala) residue at the second position of N-terminal are exhibit strong DPP-IV inhibitory activity. Besides, the bioavailability of DPP-IV inhibitory peptides is related to their gastrointestinal stability and cellular permeability, and in vivo studies showed that the glucose homeostasis has been improved by these peptides. Especially, the intestinal transport of DPP-IV inhibitory peptides and cell biological assays used to evaluate their potential role in glycemic regulation are innovatively summarized. For further successful development of DPP-IV inhibitory peptides in glycemic regulation, future study should elucidate their SAR and in vivo hypoglycemic effects .
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Affiliation(s)
- Mingkai Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tongtong Liu
- Binzhou Zhongyu Food Company Limited, Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs, National Industry Technical Innovation Center for Wheat Processing, Bohai Advanced Technology Institute, Binzhou, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content. Sci Rep 2022; 12:13314. [PMID: 35922540 PMCID: PMC9349201 DOI: 10.1038/s41598-022-17641-x] [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: 03/14/2022] [Accepted: 07/28/2022] [Indexed: 11/30/2022] Open
Abstract
This study is the first to present an integrated approach involving in silico and in vitro protocols that was pursued to analyse an antioxidative potency of Gouda cheese with modified content of β-casein. Firstly, the predictions of the presence of antioxidant peptides in the casein sequences were computed using the BIOPEP-UWM database. Then, the antioxidative bioactivity of six variants of Gouda cheese (with reduced, normative, and increased content of β-casein at the initial and final stage of ripening) was assessed. Finally, the RP-HPLC–MS/MS was applied to identify antioxidative peptides in Gouda-derived water-soluble extracts (WSEs). Analyses were supported with the heatmaps and the computation of parameters describing the efficiency of proteolysis of caseins in the modified Gouda cheeses, i.e., the frequency and the relative frequency of the release of antioxidative fragments during cheese ripening (AEexp and Wexp., respectively). All Gouda cheese variants exhibited the antioxidative potential which differed depending on the assay employed. The highest antioxidative activity (ABTS·+ radical scavenging effect, FRAP, and Fe-chelating) was observed for WSEs derived from Gouda cheese with increased content of β-casein after the 60th day of ripening. The results obtained suggest the potential of Gouda cheese as the antioxidant-promoting food.
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Martínez-Villaluenga C, Hernández-Ledesma B. Peptides for Health Benefits 2020. Int J Mol Sci 2022; 23:ijms23126699. [PMID: 35743143 PMCID: PMC9223426 DOI: 10.3390/ijms23126699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022] Open
Affiliation(s)
| | - Blanca Hernández-Ledesma
- Institute of Food Science Research (CIAL, CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
- Correspondence:
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Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation. Foods 2022; 11:foods11091270. [PMID: 35563993 PMCID: PMC9101964 DOI: 10.3390/foods11091270] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022] Open
Abstract
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.
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11
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Bioactive Compounds of Porcine Hearts and Aortas May Improve Cardiovascular Disorders in Humans. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18147330. [PMID: 34299780 PMCID: PMC8307898 DOI: 10.3390/ijerph18147330] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 07/01/2021] [Accepted: 07/06/2021] [Indexed: 01/02/2023]
Abstract
Functional foods promote health benefits in human metabolism, with bioactive compounds acting as therapeutic agents. The aim was to investigate the biological effects of a pâté made of pork hearts and aortas, minced, sterilised and packed in tins. Adults (61–66 years old) with a body mass index of 26.4–60.7 kg/m2 (n = 36) were randomly divided into two groups: one group consumed a low-calorie diet (LCD), while the other consumed an LCD with the developed meat product (MP) for 28–30 days. Serum biochemical parameters, anthropometry and blood pressure were measured. Consumption of an LCD + MP by experimental group participants helped to maintain reduced cholesterol levels. The difference in total cholesterol was significantly different (p = 0.018) from that of the control group, mainly due to the difference in low-density lipoprotein cholesterol (p = 0.005). Six peptides with potential cholesterol-binding properties and four peptides with potential antioxidant activity were identified in the MP, while elevation of the content of two peptides with potential angiotensin-converting enzyme-inhibitory activity was detected in patients’ plasma. Intervention with the MP can be considered as a supportive therapy to the main treatment for medical cardiovascular diseases due to a positive effect on serum cholesterol.
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