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Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices. Food Chem 2023; 406:135046. [PMID: 36446284 DOI: 10.1016/j.foodchem.2022.135046] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 10/31/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
New challenges in food production and processing are appearing due to increasing global population and the purpose of achieving a sustainable food system. Bioactive peptides obtained from food proteins can be employed to prevent or pre-treat several diseases such as diabetes, cardiovascular diseases, inflammation, thrombosis, cancer, etc. Research on the bioactivity of protein hydrolysates is very extensive, especially in vitro tests, although there are also tests in animal models and in humans studies designed to verify their efficacy. However, there is very little published literature on the functionality of these protein hydrolysates as an ingredient in food matrices, as well as the effect that thermal or non-thermal processing, and storage may have on the bioactivity of these bioactive peptides. This review aims to summarize the published literature on protein hydrolysates as a functional ingredient including processing, storage and simulated gastrointestinal digestion regarding the bioactivity of these peptides inside food matrices.
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Joshua Ashaolu T, Le TD, Suttikhana I. Stability and bioactivity of peptides in food matrices based on processing conditions. Food Res Int 2023; 168:112786. [PMID: 37120233 DOI: 10.1016/j.foodres.2023.112786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/20/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
Bioactive peptides (BPs) generated from food proteins can serve therapeutic purposes against degenerative and cardiovascular diseases such as inflammation, diabetes, and cancer. There are numerous reports on the in vitro, animal, and human studies of BPs, but not as much information on the stability and bioactivity of these peptides when incorporated in food matrices. The effects of heat and non-heat processing of the food products, and storage on the bioactivity of the BPs, are also lacking. To this end, we describe the production of BPs in this review, followed by the food processing conditions that affect their storage bioactivity in the food matrices. As this area of research is open for industrial innovation, we conclude that novel analytical methods targeting the interactions of BPs with other components in food matrices would be greatly significant while elucidating their overall bioactivity before, during and after processing.
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Junsara K, Yupanqui CT, Kawee-ai A, Samakradhamrongthai RS. Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products. Foods 2023; 12:foods12061138. [PMID: 36981064 PMCID: PMC10048085 DOI: 10.3390/foods12061138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/18/2023] [Accepted: 03/03/2023] [Indexed: 03/11/2023] Open
Abstract
Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design. The freeze-dried crude protein of Sung Yod (SY; 0.00–0.50%) and Hom Rajinee (HR; 0.00–0.50%) rice brans were applied to the rice jelly recipe. The crude protein extract significantly influenced the physicochemical, sensory, and angiotensin I converting enzyme (ACE)-inhibitory activity of the developed jellies (p < 0.05). The optimized jelly contained 0.11% SY and 0.50% HR crude protein extract. The rice jelly fortified with lyophilized RBCP presented a high content of bioactive compounds (phenolic and flavonoids) with antioxidant activity and ACE-inhibitory activity. Therefore, the crude protein extract of rice brans is a potential raw material that can be used in jelly products as a cheap material to improve the jelly’s nutritional quality without affecting consumer acceptability. The outcome of the present investigation confirms that rice bran extracts may have the potential to be further exploited as ingredients in foods.
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Affiliation(s)
- Kanthaporn Junsara
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Chutha Takahashi Yupanqui
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Arthitaya Kawee-ai
- Department of Cannabis and Medicinal Plants for Local Development, Graduate School, Payap University, Chiang Mai 50000, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Rajnibhas Sukeaw Samakradhamrongthai
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence: ; Tel.: +66-5394-8228
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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Rai AK, Sanjukta S, Jeyaram K. Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension. Crit Rev Food Sci Nutr 2018; 57:2789-2800. [PMID: 26463100 DOI: 10.1080/10408398.2015.1068736] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fermented milk is a potential source of various biologically active peptides with specific health benefits. Angiotensin converting enzyme inhibitory (ACE-I) peptides are one of the most studied bioactive peptides produced during milk fermentation. The presence of these peptides is reported in various fermented milk products such as, yoghurt, cheese, sour milk, etc., which are also available as commercial products. Many of the ACE-I peptides formed during milk fermentation are resistant to gastrointestinal digestion and inhibit angiotensin converting enzyme (ACE) in the rennin angiotension system (RAS). There are various factors, which affect the formation ACE-I peptides and their ability to reach the target tissue in active form, which includes type of starters (lactic acid bacteria (LAB), yeast, etc.), substrate composition (casein type, whey protein, etc.), composition of ACE-I peptide, pre and post-fermentation treatments, and its stability during gastrointestinal digestion. The antihypertensive effect of fermented milk products has also been proved by various in vitro and in vivo (animal and human trials) experiments. This paper reviews the literature on fermented milk products as a source of ACE-I peptides and various factors affecting the production and activity of ACE-I peptides.
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Affiliation(s)
- Amit Kumar Rai
- a Institute of Bioresources and Sustainable Development, Sikkim Centre , Sikkim , India
| | | | - Kumaraswamy Jeyaram
- b Microbial Resource Division , Institute of Bioresources and Sustainable Development , Manipur , India
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Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations. Journal of Food Science and Technology 2016; 53:3566-3573. [PMID: 27777463 DOI: 10.1007/s13197-016-2336-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/31/2016] [Indexed: 10/20/2022]
Abstract
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses.
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Ahtesh FB, Stojanovska L, Mathai ML, Apostolopoulos V, Mishra VK. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13054] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatah B. Ahtesh
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus PO Box 14428 Melbourne Vic. 8001 Australia
| | - Lily Stojanovska
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus PO Box 14428 Melbourne Vic. 8001 Australia
| | - Michael L. Mathai
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus PO Box 14428 Melbourne Vic. 8001 Australia
| | - Vasso Apostolopoulos
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus PO Box 14428 Melbourne Vic. 8001 Australia
| | - Vijay K. Mishra
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus PO Box 14428 Melbourne Vic. 8001 Australia
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Ahtesh F, Stojanovska L, Shah N, Mishra VK. Effect of Flavourzyme®on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation byLactobacillus helveticus. J Food Sci 2015; 81:M135-43. [DOI: 10.1111/1750-3841.13177] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Accepted: 11/08/2015] [Indexed: 01/28/2023]
Affiliation(s)
- Fatah Ahtesh
- College of Health and Biomedicine; Center for Chronic Disease, Victoria Univ; Werribee Campus, P.O. Box 14428 Melbourne VIC 8001 Australia
| | - Lily Stojanovska
- College of Health and Biomedicine; Center for Chronic Disease, Victoria Univ; Werribee Campus, P.O. Box 14428 Melbourne VIC 8001 Australia
| | - Nagendra Shah
- Food and Nutritional Science; School of Biological Sciences, Hong Kong Univ; Hong Kong
| | - Vijay Kumar Mishra
- Inst. of Sustainability and Innovation; Victoria Univ; Werribee Campus, P.O. Box 14428 Melbourne VIC 8001 Australia
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Kankanamge R, Jeewanthi C, Lee NK, Lee SK, Yoon YC, Paik HD. Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0171-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Hafeez Z, Cakir-Kiefer C, Roux E, Perrin C, Miclo L, Dary-Mourot A. Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.002] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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