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Hosseinpour Z, Zamanian Azodi M, Jahani Sherafat S, Rezaei Tavirani M. Targeting colon cancer via antimicrobial RT2 peptide: a system biology study. GASTROENTEROLOGY AND HEPATOLOGY FROM BED TO BENCH 2023; 16:415-420. [PMID: 38313359 PMCID: PMC10835091 DOI: 10.22037/ghfbb.v16i4.2695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 07/25/2023] [Indexed: 02/06/2024]
Abstract
Aim This study aims to investigate the anticancer molecular mechanism of RT2 through protein-protein interaction (PPI) network analysis. For this aim, a bioinformatics evaluation of the proteome profile of colon cancer is carried out. Background Antimicrobial peptides such as RT2 showed anticancer properties against various tumors. The molecular mechanism of the anticancer effect of RT2 is a challenging subject. Methods By applying Cytoscape V.3.9.1 and integrated apps, the profile of the interaction network and related centrality is analyzed. An enrichment analysis of hub bottlenecks was also performed, and highlighted biological processes were visualized and determined. Results Several 207 differentially expressed proteins were retrieved by PPI network analysis, and 10 hub bottlenecks were introduced. Among these differentially expressed proteins (DEPs), only AKT1 is from the queried DEPs. Key biological processes contributing to RT2 targeting mechanism include "Regulation of fibroblast proliferation", "Positive regulation of cyclin-dependent protein serine/threonine kinase activity", "positive regulation of miRNA transcription", and "fungiform papilla formation". Conclusion In conclusion, central proteins Tp53, MYC, EGFR, AKT1, HDAC1, and SRC can be introduced as a targeted biomarker panel of bioactive peptide treatments. However, extensive research is required to establish this claim before clinical application.
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Affiliation(s)
- Zahra Hosseinpour
- Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mona Zamanian Azodi
- Proteomics Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Somayeh Jahani Sherafat
- Laser Application in Medical Sciences Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mostafa Rezaei Tavirani
- Proteomics Research Center, Faculty of Paramedical Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Riaz A, Kanwal F, Ahmad I, Ahmad S, Farooq A, Madsen CK, Brinch-Pedersen H, Bekalu ZE, Dai F, Zhang G, Alqudah AM. New Hope for Genome Editing in Cultivated Grasses: CRISPR Variants and Application. Front Genet 2022; 13:866121. [PMID: 35923689 PMCID: PMC9340155 DOI: 10.3389/fgene.2022.866121] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 06/23/2022] [Indexed: 12/24/2022] Open
Abstract
With the advent of Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) and CRISPR-associated protein (Cas) mediated genome editing, crop improvement has progressed significantly in recent years. In this genome editing tool, CRISPR-associated Cas nucleases are restricted to their target of DNA by their preferred protospacer adjacent motifs (PAMs). A number of CRISPR-Cas variants have been developed e.g. CRISPR-Cas9, -Cas12a and -Cas12b, with different PAM requirements. In this mini-review, we briefly explain the components of the CRISPR-based genome editing tool for crop improvement. Moreover, we intend to highlight the information on the latest development and breakthrough in CRISPR technology, with a focus on a comparison of major variants (CRISPR-Cas9, -Cas12a, and -Cas12b) to the newly developed CRISPR-SpRY that have nearly PAM-less genome editing ability. Additionally, we briefly explain the application of CRISPR technology in the improvement of cultivated grasses with regard to biotic and abiotic stress tolerance as well as improving the quality and yield.
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Affiliation(s)
- Asad Riaz
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Farah Kanwal
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Iqrar Ahmad
- Centre for Advanced Studies in Agriculture and Food Security, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Shakeel Ahmad
- Centre for Advanced Studies in Agriculture and Food Security, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Ayesha Farooq
- Centre for Advanced Studies in Agriculture and Food Security, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Claus Krogh Madsen
- Department of Agroecology, Research Center Flakkebjerg, Aarhus University, Slagelse, Denmark
| | - Henrik Brinch-Pedersen
- Department of Agroecology, Research Center Flakkebjerg, Aarhus University, Slagelse, Denmark
| | - Zelalem Eshetu Bekalu
- Department of Agroecology, Research Center Flakkebjerg, Aarhus University, Slagelse, Denmark
| | - Fei Dai
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Guoping Zhang
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
- *Correspondence: Guoping Zhang, ; Ahmad M. Alqudah, ,
| | - Ahmad M. Alqudah
- Department of Agroecology, Research Center Flakkebjerg, Aarhus University, Slagelse, Denmark
- *Correspondence: Guoping Zhang, ; Ahmad M. Alqudah, ,
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3
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Hu X, Zhang Q, Zhang Q, Ding J, Liu Y, Qin W. An updated review of functional properties, debittering methods, and applications of soybean functional peptides. Crit Rev Food Sci Nutr 2022; 63:8823-8838. [PMID: 35482930 DOI: 10.1080/10408398.2022.2062587] [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: 11/03/2022]
Abstract
Soybean functional peptides (SFPs) are obtained via the hydrolysis of soybean protein into polypeptides, oligopeptides, and a small amount of amino acids. They have nutritional value and a variety of functional properties, including regulating blood lipids, lowering blood pressure, anti-diabetes, anti-oxidant, preventing COVID-19, etc. SFPs have potential application prospects in food processing, functional food development, clinical medicine, infant milk powder, special medical formulations, among others. However, bitter peptides containing relatively more hydrophobic amino acids can be formed during the production of SFPs, seriously restricting the application of SFPs. High-quality confirmatory human trials are needed to determine effective doses, potential risks, and mechanisms of action, especially as dietary supplements and special medical formulations. Therefore, the physiological activities and potential risks of soybean polypeptides are summarized, and the existing debitterness technologies and their applicability are reviewed. The technical challenges and research areas to be addressed in optimizing debittering process parameters and improving the applicability of SFPs are discussed, including integrating various technologies to obtain higher quality functional peptides, which will facilitate further exploration of physiological mechanism, metabolic pathway, tolerance, bioavailability, and potential hazards of SFPs. This review can help promote the value of SFPs and the development of the soybean industry.
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Affiliation(s)
- Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qinqiu Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jie Ding
- College of Food Science, Sichuan Agricultural University, Ya'an, China
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
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Orafaie A, Bahrami AR, Matin MM. Use of anticancer peptides as an alternative approach for targeted therapy in breast cancer: a review. Nanomedicine (Lond) 2021; 16:415-433. [PMID: 33615876 DOI: 10.2217/nnm-2020-0352] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Breast cancer is the most common cancer in women worldwide. Traditional therapies are expensive and cause severe side effects. Targeted therapy is a powerful method to circumvent the problems of other therapies. It also allows drugs to localize at predefined targets in a selective manner. Currently, there are several monoclonal antibodies which target breast cancer cell surface markers. However, using antibodies has some limitations. In the last two decades, many investigators have discovered peptides that may be useful to target breast cancer cells. In this article, we provide an overview on anti-breast cancer peptides, their sources and biological activities. We further discuss the pros and cons of using anticancer peptides with further emphasis on how to improve their effectiveness in cancer therapy.
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Affiliation(s)
- Ala Orafaie
- Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Ahmad Reza Bahrami
- Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran.,Industrial Biotechnology Research Group, Institute of Biotechnology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Maryam M Matin
- Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran.,Novel Diagnostics & Therapeutics Research Group, Institute of Biotechnology, Ferdowsi University of Mashhad, Mashhad, Iran
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5
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Wan X, Liu H, Sun Y, Zhang J, Chen X, Chen N. Lunasin: A promising polypeptide for the prevention and treatment of cancer. Oncol Lett 2017; 13:3997-4001. [PMID: 28599405 DOI: 10.3892/ol.2017.6017] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 01/10/2017] [Indexed: 11/05/2022] Open
Abstract
Strategies for the treatment of cancer remain unsatisfactory due to the poor understanding of the complicated underlying molecular mechanisms of carcinogenesis. A number of types of cancer exhibit a marked association with dietary habits and lifestyles. Therefore, the modulation of dietary habits or lifestyles may be an effective strategy for preventing the formation and progression of cancer. Proteins and polypeptides from soybean have been developed as healthcare products due to their marked activity in inhibiting the progression of cancer at various stages. Lunasin, containing 43 amino acid residues, is one such example of a soybean-derived polypeptide that has been demonstrated to exhibit marked anti-cancer activity. In the present review, studies of the underlying molecular mechanisms and potential advantages of lunasin in the prevention and treatment of cancer have been examined, to provide a theoretical reference for the development of natural product-based agents or healthcare products for the prevention and treatment of cancer.
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Affiliation(s)
- Xing Wan
- School of Medicine, Hubei University for Nationalities, Enshi, Hubei 445000, P.R. China
| | - Hong Liu
- School of Medicine, Hubei University for Nationalities, Enshi, Hubei 445000, P.R. China
| | - Yong Sun
- China Meat Research Centre, Beijing 100068, P.R. China
| | - Jinlan Zhang
- China Meat Research Centre, Beijing 100068, P.R. China
| | - Xianbing Chen
- School of Medicine, Hubei University for Nationalities, Enshi, Hubei 445000, P.R. China
| | - Ning Chen
- Hubei Key Laboratory of Sport Training and Monitoring, College of Health Science, Wuhan Sports University, Wuhan, Hubei 430079, P.R. China
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Oliveira EF, Santos-Martins D, Ribeiro AM, Brás NF, Cerqueira NS, Sousa SF, Ramos MJ, Fernandes PA. HMG-CoA Reductase inhibitors: an updated review of patents of novel compounds and formulations (2011-2015). Expert Opin Ther Pat 2016; 26:1257-1272. [PMID: 27537201 DOI: 10.1080/13543776.2016.1216977] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
INTRODUCTION Statins are remarkably safe and efficient medications that are the mainstay of hypercholesterolemia treatment and have proven to be an invaluable tool to lower the risk of acute cardiovascular events. These compounds are inhibitors of 3-hydroxy-methylglutaryl CoA reductase (HMG-R), the rate-limiting enzyme in cholesterol biosynthesis. In spite of their success, they present undesirable side effects and are now loosing patent protection, which provides a great opportunity for the development of new and improved statins. Areas covered: This review summarizes the new patents for HMG-R inhibitors for the 2011-2015 period. Combinations of existing statins with other drugs are also addressed, as well as novel applications of existing statins. Expert opinion: Recent efforts for the discovery of HMG-CoA-R inhibitors has resulted in several new molecules. Most of these are based on commercially available statins, including sterol and terpenoid derivatives. A few peptides have also been patented. However, the origin of the side effects caused by previous statins continues to be, to a large extent, unknown. Although the patents published in the past 5 years are promising, and might result in new drugs, there is still no way to know if they will present reduced toxicity. Only future clinical trials will answer this question.
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Affiliation(s)
- Eduardo Filipe Oliveira
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
| | - Diogo Santos-Martins
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
| | - António Meireles Ribeiro
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
| | - Natércia Fernandes Brás
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
| | - Nuno Sousa Cerqueira
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
| | - Sérgio Filipe Sousa
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
| | - Maria João Ramos
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
| | - Pedro Alexandrino Fernandes
- a UCIBIO@REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto , Porto , Portugal
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Serra A, Gallart-Palau X, See-Toh RSE, Hemu X, Tam JP, Sze SK. Commercial processed soy-based food product contains glycated and glycoxidated lunasin proteoforms. Sci Rep 2016; 6:26106. [PMID: 27189269 PMCID: PMC4870627 DOI: 10.1038/srep26106] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 04/26/2016] [Indexed: 02/07/2023] Open
Abstract
Nutraceuticals have been proposed to exert positive effects on human health and confer protection against many chronic diseases. A major bioactive component of soy-based foods is lunasin peptide, which has potential to exert a major impact on the health of human consumers worldwide, but the biochemical features of dietary lunasin still remain poorly characterized. In this study, lunasin was purified from a soy-based food product via strong anion exchange solid phase extraction and then subjected to top-down mass spectrometry analysis that revealed in detail the molecular diversity of lunasin in processed soybean foods. We detected multiple glycated proteoforms together with potentially toxic advanced glycation end products (AGEs) derived from lunasin. In both cases, modification sites were Lys24 and Lys29 located at the helical region that shows structural homology with a conserved region of chromatin-binding proteins. The identified post-translational modifications may have an important repercussion on lunasin epigenetic regulatory capacity. Taking together, our results demonstrate the importance of proper chemical characterization of commercial processed food products to assess their impact on consumer's health and risk of chronic diseases.
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Affiliation(s)
- Aida Serra
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Xavier Gallart-Palau
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Rachel Su-En See-Toh
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Xinya Hemu
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - James P. Tam
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Siu Kwan Sze
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
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Rizzello CG, Hernández-Ledesma B, Fernández-Tomé S, Curiel JA, Pinto D, Marzani B, Coda R, Gobbetti M. Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides. Microb Cell Fact 2015; 14:168. [PMID: 26494432 PMCID: PMC4618940 DOI: 10.1186/s12934-015-0358-6] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2015] [Accepted: 10/09/2015] [Indexed: 11/10/2022] Open
Abstract
Background There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless,
sourdough fermentation with selected lactic acid bacteria has been recognized as the most efficient tool to improve some nutritional and functional properties. This study investigated the presence of lunasin-like polypeptides in nineteen traditional Italian legumes, exploiting the potential of the fermentation with selected lactic acid bacteria to increase the native concentration. An integrated approach based on chemical, immunological and ex vivo (human adenocarcinoma Caco-2 cell cultures) analyses was used to show the physiological potential of the lunasin-like polypeptides. Results Italian legume varieties, belonging to Phaseulus vulgaris, Cicer arietinum, Lathyrus sativus, Lens culinaris and Pisum sativum species, were milled and flours were chemically characterized and subjected to sourdough fermentation with selected Lactobacillus plantarum C48 and Lactobacillus brevis AM7, expressing different peptidase activities. Extracts from legume doughs (unfermented) and sourdoughs were subjected to western blot analysis, using an anti-lunasin primary antibody. Despite the absence of lunasin, different immunoreactive polypeptide bands were found. The number and the intensity of lunasin-like polypeptides increased during sourdough fermentation, as the consequence of the proteolysis of the native proteins carried out by the selected lactic acid bacteria. A marked inhibitory effect on the proliferation of human adenocarcinoma Caco-2 cells was observed using extracts from legume sourdoughs. In particular, sourdoughs from Fagiolo di Lamon, Cece dell’Alta Valle di Misa, and Pisello riccio di Sannicola flours were the most active, showing a decrease of Caco-2 cells viability up to 70 %. The over-expression of Caco-2 filaggrin and involucrin genes was also induced. Nine lunasin-like polypeptides, having similarity to lunasin, were identified. Conclusions The features of the sourdough fermented legume flours suggested the use for the manufacture of novel functional foods and/or pharmaceuticals preparations.
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Affiliation(s)
- Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126, Bari, Italy.
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM CEI UAM + CSIC), Nicolás Cabrera, 9, 28049, Madrid, Spain.
| | - Samuel Fernández-Tomé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM CEI UAM + CSIC), Nicolás Cabrera, 9, 28049, Madrid, Spain.
| | - José Antonio Curiel
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126, Bari, Italy.
| | | | | | - Rossana Coda
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126, Bari, Italy.
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Rizzello CG, Nionelli L, Coda R, Gobbetti M. Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation. Nutr Cancer 2011; 64:111-20. [PMID: 22098174 DOI: 10.1080/01635581.2012.630159] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This study aimed to exploit the potential of sourdough lactic acid bacteria to release lunasin during fermentation of cereal and nonconventional flours. The peptidase activities of a large number of sourdough lactic acid bacteria were screened using synthetic substrates. Selected lactic acid bacteria were used as sourdough starters to ferment wholemeal wheat, soybean, barley, amaranth, and rye flours. Proteinase activity during fermentation was characterized by SDS-PAGE analysis of the water-soluble extracts. Albumins having molecular masses of 18 to 22 kDa, which included the size of lunasin precursors, were markedly affected by proteolysis of lactic acid bacteria. After fermentation, lunasin from the water-soluble extracts was quantified, purified, and identified through RP-HPLC and nano-LC-ESI-MS analyses. Compared to control doughs, the concentration of lunasin increased up to 2-4 times during fermentation. Lactobacillus curvatus SAL33 and Lactobacillus brevis AM7 synthesized the highest concentrations of lunasin in all the flours. Besides the presence of the entire lunasin sequence, fragments containing the immunoreactive epitope RGDDDDDDDDD were also found. This study shows that fermentation by lactic acid bacteria increased the concentration of lunasin to levels that would suggest new possibilities for the biological synthesis and for the formulation of functional foods.
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Affiliation(s)
- Carlo G Rizzello
- Department of Environmental and Agro-Forestry Biology and Chemistry, University of Bari, Bari, Italy
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