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Heres A, Li Q, Toldrá F, Lametsch R, Mora L. Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing. Meat Sci 2023; 206:109323. [PMID: 37708620 DOI: 10.1016/j.meatsci.2023.109323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/30/2023] [Accepted: 08/30/2023] [Indexed: 09/16/2023]
Abstract
The typical dry-cured ham flavor is rich in umami and brothy perceptions, for which short peptides may contribute. Particularly, γ-glutamyl peptides could be the responsible of these previously reported attributes, as they exert a synergistic interaction with other basic tastes and modify the intensity of salty, sweet, and umami tastes. The content of peptides has been reported to evolve along the processing, but no kokumi γ-glutamyl peptides have been identified in Spanish dry-cured hams yet. In this research, nine γ-glutamyl dipeptides (γ-EA, γ-EC, γ-EE, γ-EF, γ-EL, γ-EM, γ-EV, γ-EW, and γ-EY) and two γ-glutamyl tripeptides (GSH and γ-EVG) have been quantitated at 6, 12, 18 and 24 months of traditional processing of Spanish dry-cured ham by performing a Q Exactive Orbitrap-based tandem mass spectrometry. The results show an increase of γ-EA, γ-EE, γ-EF, γ-EL, γ-EM and γ-EVG, obtaining maximums at 24 months of curing ranging from 0.14 (γ-EVG) to 18.86 (γ-EL) μg/g dry-cured ham. Otherwise, γ-EV, γ-EW and γ-EY accumulated until the 18th month of storage to 15.10, 0.54 and 3.17 μg/g dry-cured ham, respectively; whereas γ-EC and GSH amounts decreased starting from 0.0676 and 4.41 μg/g dry-cured ham, respectively at earlier stages. The concentration dynamics of these compounds may be linked with proteolytic and oxidative reactions during processing. In addition, due to their synergistic effect on kokumi activity, this could constitute insights of the brothy perceptions of dry-cured ham, and these peptides probably contribute to the sensory differences existing in long processed Spanish dry-cured hams.
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Affiliation(s)
- Alejandro Heres
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Valencia, Paterna, Spain.
| | - Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Valencia, Paterna, Spain.
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Valencia, Paterna, Spain.
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2
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Hao Y, Xing L, Wang Z, Cai J, Toldrá F, Zhang W. Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis. Ultrason Sonochem 2023; 101:106697. [PMID: 37984208 PMCID: PMC10696096 DOI: 10.1016/j.ultsonch.2023.106697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/18/2023] [Accepted: 11/13/2023] [Indexed: 11/22/2023]
Abstract
In this study, the effects of ultrasound-assisted enzymatic hydrolysis on the extraction of anti-inflammatory peptides from porcine bone collagen were investigated. The results showed that ultrasound treatment increased the content of α-helix while decreased β-chain and random coil, promoted generation of small molecular peptides. Ultrasound-assisted enzymatic hydrolysis improved the peptide content, enhanced ABTS+ radical scavenging and ferrous ion chelating ability than non-ultrasound group. At the ultrasonic power of 450 W (20 min), peptides possessed significant anti-inflammatory activity, where the releasing of interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) was all suppressed in lipopolysaccharide (LPS) induced RAW264.7 cells. After the analysis with LC-MS/MS, eight peptides with potential anti-inflammatory activities were selected by the PeptideRanker and molecular docking. In general, the ultrasound-assisted enzymatic hydrolysis was an effective strategy to extract the bioactive peptides from porcine bone, and the inflammatory regulation capacity of bone collagen sourced peptides was firstly demonstrated.
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Affiliation(s)
- Yuejing Hao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lujuan Xing
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zixu Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiaming Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, Valencia 46980, Spain
| | - Wangang Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Ozturk-Kerimoglu B, Heres A, Mora L, Toldrá F. Antioxidant peptides generated from chicken feet protein hydrolysates. J Sci Food Agric 2023; 103:7207-7217. [PMID: 37347843 DOI: 10.1002/jsfa.12802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 06/24/2023]
Abstract
BACKGROUND As major industrial poultry by-products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis periods and the evaluation of the identified peptides having antioxidant activity after simulated gastrointestinal digestion. RESULTS Enzymatic hydrolysis with Alcalase® and Protana® Prime combination for 4 h resulted in the highest activities. Reversed-phase high-performance liquid chromatographic separation of the purified hydrolysate yielded three active fractions that were further identified by nano-liquid chromatography-tandem mass spectrometry. The bioactivities of over 230 identified peptide sequences were estimated after simulated gastrointestinal digestion, and those peptides with the highest chance of exerting antioxidant activity were selected to be further synthesised and tested. In this sense, the synthesised dipeptides CF and GY showed the highest antioxidant capacity. CF presented IC50 values of 69.63 and 145.41 μmol L-1 in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, respectively. In contrast, GY IC50 values were 15.27 and 10.06 μmol L-1 in ABTS and ORAC assays, respectively. Significant differences (P < 0.05) were registered between peptides in the same antioxidant assays. CONCLUSION Overall, the findings emphasised the favourable impact of enzymatic hydrolysis with the obtaining of antioxidant peptides from poultry by-products that could be evaluated as a safe and economical source to retard oxidation in food systems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Alejandro Heres
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Leticia Mora
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Fidel Toldrá
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
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López-Martínez MI, Toldrá F, Mora L. Pork organs as a potential source of flavour-related substances. Food Res Int 2023; 173:113468. [PMID: 37803790 DOI: 10.1016/j.foodres.2023.113468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The increase in world population has generated a higher demand for quality proteins, increasing the production in meat industry but also the generation of thousands of tons of by-products, with a negative economic and environmental impact. The valorisation of slaughterhouse by-products by giving by-products a new use as food ingredient is one of the best strategies to add value while reducing environmental damage. Flavour is one of the most influential parameters in the purchasing decision of consumers, and in meat products it is mostly influenced by the content in free amino acids and nucleotides. In this study, the potential of 4 pork organs (liver, kidney, lung, and brain) as a source of flavour-related substances was investigated. Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ with the highest content of umami nucleotides. The results of the Taste Activity Value indicated that umami, sweet, and bittersweet amino acids are main responsible for the taste of the organs. On the other hand, the synergy between amino acids and nucleotides in relation with umami taste was determined, showing liver and kidney the best values in Equivalent Umami Content. In addition, the antioxidant activity of the organs was determined, and liver and kidney showed the highest antioxidant activity in all assays (p < 0.05). In conclusion, pork organs, especially liver and kidney, may be good candidates to be used as raw materials to produce functional flavouring ingredients.
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Affiliation(s)
- Manuel Ignacio López-Martínez
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen I, Tlustos C, Van Loveren H, Vernis L, Zorn H, Glandorf B, Herman L, Toldrá F, Aguilera J, Kovalkovičová N, Liu Y, Maia J, di Piazza G, Chesson A. Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified Rhizopus arrhizus strain AE-TL(B). EFSA J 2023; 21:e08099. [PMID: 37575621 PMCID: PMC10413181 DOI: 10.2903/j.efsa.2023.8099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023] Open
Abstract
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non-genetically modified Rhizopus arrhizus strain AE-TL(B) by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in the modification of fats and oils by interesterification and in the manufacture of enzyme-modified dairy ingredients. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.057 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1,960 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 34,386. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.
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Heres A, Li Q, Toldrá F, Lametsch R, Mora L. Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production. Foods 2023; 12:2814. [PMID: 37509906 PMCID: PMC10378828 DOI: 10.3390/foods12142814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted Spanish dry-cured hams with 12 months of processing. By using mass spectrometry, peptides were quantitated from samples obtained after ethanolic deproteinization-based and non-ethanolic deproteinization-based extraction methods. Peptides γ-EA, γ-EE, and γ-EL registered mean values of 0.31, 2.75, and 11.35 µg/g of dry-cured ham, respectively, with no differences observed between both extraction protocols. However, γ-EF, γ-EM, γ-EV, γ-EW, γ-EY, and γ-EVG presented significantly (p < 0.05) higher concentrations in the ethanolic deproteinized samples showing values of 5.58, 4.13, 13.90, 0.77, 3.71, and 0.11 µg/g of dry-cured ham, respectively. These outcomes reflect the importance of protocols for the extraction of peptides to achieve the most feasible results. In addition, potential precursors for the formation of γ-glutamyl peptides are generated during dry-curing under salt restriction. The kokumi activity of these γ-glutamyl peptides could enhance the sensory attributes countering the taste deficiencies caused by the salt restriction.
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Affiliation(s)
- Alejandro Heres
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
| | - Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
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7
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Zhang J, Toldrá F, Zhang W, Yin Y, Zhu Z. Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics. Food Chem 2023; 414:135764. [PMID: 36842205 DOI: 10.1016/j.foodchem.2023.135764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/07/2023] [Accepted: 02/18/2023] [Indexed: 02/25/2023]
Abstract
The ultrasound-induced impacts on the peptide characteristics and taste of unsmoked bacon have been evaluated through the use of peptidomics and bioinformatics approaches. Furthermore, the effect of such ultrasound-induced changes on the main endogenous proteases responsible for peptide generation was also investigated. In fact, the activity of main endogenous proteases was significantly increased after ultrasonic treatment during the processing of unsmoked bacon, and contributed to an increased number and an enhanced LFQ intensity of peptides. Besides, such increased amount of peptides and LFQ intensity with up to 500 W ultrasonic treatment were beneficial for the taste improvement of the final products as shown by taste prediction analysis. Nevertheless, an excessive ultrasonic power like 750 W hindered protein hydrolysis and further exerted a negative effect on peptide generation. Therefore, ultrasound under controlled conditions could be considered as a promising way to improve the taste of unsmoked bacon.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Yantao Yin
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zihan Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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Carrera-Alvarado G, Toldrá F, Mora L. Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts. Antioxidants (Basel) 2023; 12:1151. [PMID: 37371881 DOI: 10.3390/antiox12061151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/29/2023] Open
Abstract
The utilization of animal bones as a protein source could be used as a sustainable pathway for the production of bioactive compounds. In this study, bones were pretreated with pepsin enzyme (PEP) and then sequentially hydrolyzed with Alcalase (PA) and Alcalase, as well as Protana prime (PAPP). The degree of hydrolysis, antioxidant activity, and DPP-IV inhibitory activity were measured. All three hydrolysates showed antioxidant and DPP-IV inhibitory activity; however, the highest result in both bioactivities was obtained with the PAPP hydrolysate. The obtained free amino acid content was 54.62, 88.12, and 668.46 mg/100 mL of hydrolyzed in PEP, PA, and PAPP, respectively. Pepsin pretreatment did not significantly affect the degree of hydrolysis; however, it is suggested that it promoted the cleavage of certain bonds for subsequent protease action. Accordingly, a total of 550 peptides were identified in PEP hydrolysate, 1087 in PA hydrolysate, and 1124 in PAPP hydrolysate using an LC-MS/MS approach. Pepsin pretreatment could be an effective method in the utilization of bone sources for the production of antioxidant and hypoglycemic peptides.
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Affiliation(s)
- Gisela Carrera-Alvarado
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Valencia, 46980 Paterna, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Valencia, 46980 Paterna, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Valencia, 46980 Paterna, Spain
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9
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Xiao C, Zhou L, Gao J, Jia R, Zheng Y, Zhao S, Zhao M, Toldrá F. Musculus senhousei as a promising source of bioactive peptides protecting against alcohol-induced liver injury. Food Chem Toxicol 2023; 174:113652. [PMID: 36764475 DOI: 10.1016/j.fct.2023.113652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/31/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023]
Abstract
Alcohol-induced liver injury has become a leading risk for human health, however, effective strategies for the prevention or treatment are still lacking. Hence, the present study explored the potential of Musculus senhousei as a source of hepatoprotective peptides against alcoholic liver injury using in vitro, in vivo and in silico methods. Results indicated that Musculus senhousei peptides (MSP, extracted by simulated gastrointestinal digestion of cooked mussel) exhibited notable antioxidant (ABTS and DPPH assays) and alcohol dehydrogenase (ADH) stabilizing activity in vitro. The ingestion of MSP markedly alleviated alcohol-induced liver injury in mice, as indicated by the decrease of serum transaminases (AST and ALT). In line with in vitro assays, significantly increased hepatic ADH activity and activated antioxidative defense system (GSH, SOD, GSH-Px and CAT) were observed, whereas the oxidative stress (MDA) was decreased. Peptidomic analysis revealed over 6000 peptides with favorable amino acid compositions, and a total of 20 potentially novel peptides with bioactivity and bioavailability were excavated among 746 of the most influential peptides using an in silico strategy. Peptides (i.e. WLPMKL, WLWLPA, RLC and RCL) were further synthesized and validated in vitro to be bioactive. These findings suggest that Musculus senhousei can be an ideal source of bioactive peptides for the prevention of alcoholic liver injury.
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Affiliation(s)
- Chuqiao Xiao
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, 510006, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou, 521000, China
| | - Liuyang Zhou
- School of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China
| | - Jie Gao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China.
| | - Ruibo Jia
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou, 521000, China
| | - Yang Zheng
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou, 521000, China
| | - Suqing Zhao
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, 510006, China
| | - Mouming Zhao
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou, 521000, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, Spain
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Toldrá F. Preface. Adv Food Nutr Res 2023; 104:xiii-xiv. [PMID: 37236736 DOI: 10.1016/s1043-4526(23)00032-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
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Mora L, Toldrá F. Special Issue: Food Bioactive Peptides. Int J Mol Sci 2022; 23:ijms232415985. [PMID: 36555626 PMCID: PMC9785551 DOI: 10.3390/ijms232415985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 12/06/2022] [Indexed: 12/23/2022] Open
Abstract
This Special Issue of the International Journal of Molecular Sciences is focused on bioactive peptides in foods or hydrolyzates of food by-products, the methods for the extraction and purification of bioactive peptides, their structural and functional characterization, and the mechanisms of action that regulate their activity and support the reported health benefits [...].
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12
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Carrera-Alvarado G, Toldrá F, Mora L. Bile acid-binding capacity of peptide extracts obtained from chicken blood hydrolysates using HPLC. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Carrera-Alvarado G, Toldrá F, Mora L. DPP-IV Inhibitory Peptides GPF, IGL, and GGGW Obtained from Chicken Blood Hydrolysates. Int J Mol Sci 2022; 23:ijms232214140. [PMID: 36430616 PMCID: PMC9696969 DOI: 10.3390/ijms232214140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/07/2022] [Accepted: 11/09/2022] [Indexed: 11/18/2022] Open
Abstract
Blood is a meat by-product rich in proteins with properties that can be improved after hydrolysis, making it a sustainable alternative for use in the generation of bioactive peptides. The objective of this study was to identify dipeptidyl peptidase IV (DPP-IV) inhibitory peptides obtained from different chicken blood hydrolysates prepared using combinations of four different enzymes. Best results were observed for AP (2% Alcalase + 5% Protana Prime) and APP (2% Alcalase + 5% Protana Prime + 3% Protana UBoost) hydrolysates obtaining inhibition values of 60.55 and 53.61%, respectively, assayed at a concentration of 10 mg/mL. Free amino acids were determined to establish the impact of exopeptidase activity in the samples. A total of 79 and 12 sequences of peptides were identified by liquid chromatography and mass spectrometry in tandem (LC-MS/MS) in AP and APP samples, respectively. Nine of the identified peptides were established as potential DPP-IV inhibitory using in silico approaches and later synthesized for confirmation. Thus, peptides GPF, IGL, and GGGW showed good DPP-IV inhibitory activity with IC50 values of 0.94, 2.22, and 2.73 mM, respectively. This study confirmed the potential of peptides obtained from chicken blood hydrolysates to be used as DPP-IV inhibitors and, therefore, in the control or modulation of type 2 diabetes.
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Affiliation(s)
| | | | - Leticia Mora
- Correspondence: ; Tel.: +34-960-308222 (ext. 435217); Fax: +34-963-636-301
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14
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Montoro-García S, Velasco-Soria Á, Carazo-Díaz C, Toldrá F, Avellaneda A, Abellán-Alemán J. Reply to López-Moreno, M. Comment on “Montoro-García et al. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022, 14, 298”. Nutrients 2022; 14:nu14204282. [PMID: 36296966 PMCID: PMC9609021 DOI: 10.3390/nu14204282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 10/09/2022] [Indexed: 11/16/2022] Open
Affiliation(s)
- Silvia Montoro-García
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain
- Correspondence:
| | - Ángeles Velasco-Soria
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain
| | - Carmen Carazo-Díaz
- Cátedra de Estadística “Big Data”, Campus los Jerónimos, UCAM Catholic University of Murcia, 30107 Murcia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av. Agustín Escardino 7, 46980 Valencia, Spain
| | | | - José Abellán-Alemán
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain
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15
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Zhang J, Toldrá F, Zhang W. Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology. J Agric Food Chem 2022; 70:10259-10270. [PMID: 35947788 DOI: 10.1021/acs.jafc.2c03605] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The aim of this study was to investigate the modifications of the proteome and flavor-related proteins in unsmoked bacon resulting from ultrasound treatment with the application of label-free quantitation technology together with bioinformatics analysis. Results showed that the expression levels of 137 proteins were markedly affected by ultrasound with most of them being significantly upregulated. The proteins distributed in the cytoplasm and the cytosol, the mitochondrion, and the nucleus were more susceptible to ultrasound treatment. Meanwhile, 20 flavor-related proteins, mostly myofibrillar proteins and metabolic enzymes mainly involved in the metabolic pathways of signaling and cellular processes and environmental information processing, were screened out. In addition, the differential expressions of flavor-related proteins induced by ultrasound were verified by western blotting. This study displayed insightful information from the proteomics perspective for a better understanding of the influential effect of ultrasound treatment on meat flavor.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
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16
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Xiao C, Toldrá F, Zhao M, Zhou F, Luo D, Jia R, Mora L. In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase. Food Res Int 2022; 157:111253. [DOI: 10.1016/j.foodres.2022.111253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 04/11/2022] [Accepted: 04/14/2022] [Indexed: 11/26/2022]
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17
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Xing L, Fu L, Toldrá F, Teng S, Yin Y, Zhang W. The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lujuan Xing
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Lijuan Fu
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Fidel Toldrá
- Instituto de Agroquímicay Tecnología de Alimentos (CSIC) Avenue Agustín Escardino 7 46980 Paterna Valencia Spain
| | - Shuang Teng
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Yantao Yin
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control College of Food Science and Technology Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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18
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Abstract
There is an intense research activity on bioactive peptides derived from food proteins in view of their health benefits for consumers. However, their identification is quite challenging as a consequence of their small size and low abundance in complex matrices such as foods or hydrolyzates. Recent advances in peptidomics and bioinformatics are getting improved sensitivity and accuracy and therefore such tools are contributing to the development of sophisticated methodologies for the identification and quantification of peptides. These developments are very useful for the follow-up of peptides released through proteolysis either in the food itself through the action of endogenous peptidases during processing stages like fermentation, drying or ripening, or from food proteins hydrolyzed by commercial peptidases or microorganisms with proteolytic activity. This chapter is presenting the latest advances in peptidomics and its use for the identification and quantification of peptides, and as a useful tool for controlling the proteolysis phenomena in foods and protein hydrolyzates.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain
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19
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Xiao C, Toldrá F, Zhou F, Mora L, Luo L, Zheng L, Luo D, Zhao M. Chicken-derived tripeptide KPC (Lys-Pro-Cys) stabilizes alcohol dehydrogenase (ADH) through peptide-enzyme interaction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Gallego M, Toldrá F, Mora L. Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing. Food Chem 2022; 370:130977. [PMID: 34509941 DOI: 10.1016/j.foodchem.2021.130977] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 12/11/2022]
Abstract
Small peptides such as dipeptides contribute to a great extent to the characteristic taste of dry-cured hams. In this study, hydrophilic interaction liquid chromatography (HILIC) combined to tandem mass spectrometry was used to separate, identify, and quantify seven dipeptides in dry-cured hams sampled at different processing times (6, 12, 18, and 24 months). Results showed an increased concentration of dipeptides DA, DG, EE, ES, and EV with the length of processing, obtaining values up to 23 μg/g of dry-cured ham, which suggests an intense action of muscle enzymes dipeptidyl peptidases during the process. The dipeptide VG significantly decreased from 7 to 4 μg/g of dry-cured ham as the processing increased from 6 to 24 months, whereas the dipeptide PA showed low values between 380 and 550 ng/g of dry-cured ham at all the sampling times. Additionally, in silico analyses reported the sensory characteristics of the studied dipeptides, mostly giving bitter and umami taste, and predicted their allergenicity, toxicity, and physicochemical properties. These results could be useful for further studies related to the pleasant taste of dry-cured hams.
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Affiliation(s)
- Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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21
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Montoro-García S, Velasco-Soria Á, Mora L, Carazo-Díaz C, Prieto-Merino D, Avellaneda A, Miranzo D, Casas-Pina T, Toldrá F, Abellán-Alemán J. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022; 14:nu14020298. [PMID: 35057479 PMCID: PMC8777827 DOI: 10.3390/nu14020298] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/15/2021] [Accepted: 01/07/2022] [Indexed: 12/21/2022] Open
Abstract
Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days. Bioactive peptides composition and enzyme inhibitory activities of both products were characterized. Treatment comparisons for the main effects were made using a two (treatment) × two (times) repeated measures minus the effect of cooked ham (placebo). Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). Total cholesterol levels also decreased significantly after dry-cured ham intake (p = 0.049). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05). However, a significant rise of ghrelin levels was observed (treatment effect, p = 0.0350), while leptin plasma values slightly decreased (treatment effect, p = 0.0628). Conclusions: This study suggested the beneficial effects of regular dry-cured ham consumption on the improvement of systolic/diastolic blood pressures and facilitated the maintenance of metabolic pathways, which may be beneficial in the primary prevention of cardiovascular disease.
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Affiliation(s)
- Silvia Montoro-García
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (Á.V.-S.); (J.A.-A.)
- Correspondence:
| | - Ángeles Velasco-Soria
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (Á.V.-S.); (J.A.-A.)
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.M.); (F.T.)
| | - Carmen Carazo-Díaz
- Cátedra de Estadística “Big data”, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (C.C.-D.); (D.P.-M.)
| | - David Prieto-Merino
- Cátedra de Estadística “Big data”, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (C.C.-D.); (D.P.-M.)
| | - Antonio Avellaneda
- R&D Department, ElPozo Alimentación S.A., 30840 Alhama de Murcia, Spain; (A.A.); (D.M.)
| | - Domingo Miranzo
- R&D Department, ElPozo Alimentación S.A., 30840 Alhama de Murcia, Spain; (A.A.); (D.M.)
| | - Teresa Casas-Pina
- Clinical Analysis Service, University Hospital Virgen de la Arrixaca, Carretera Madrid-Cartagena, s/n, 30120 Murcia, Spain;
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.M.); (F.T.)
| | - José Abellán-Alemán
- Department for Cardiovascular Risk, Faculty of Health Sciences, UCAM Catholic University of Murcia, Campus los Jerónimos, 30107 Murcia, Spain; (Á.V.-S.); (J.A.-A.)
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22
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Toldrá F. Preface. Adv Food Nutr Res 2022; 100:xi-xiii. [PMID: 35659357 DOI: 10.1016/s1043-4526(22)00044-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
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23
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Toldrá F. Preface. Adv Food Nutr Res 2022; 102:xi-xii. [PMID: 36064298 DOI: 10.1016/s1043-4526(22)00079-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
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24
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Heres A, Yokoyama I, Gallego M, Toldrá F, Arihara K, Mora L. Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104818] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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25
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Heres A, Saldaña C, Toldrá F, Mora L. Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham. Food Chemistry: Molecular Sciences 2021; 3:100048. [PMID: 35415658 PMCID: PMC8991613 DOI: 10.1016/j.fochms.2021.100048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 10/18/2021] [Accepted: 10/23/2021] [Indexed: 11/27/2022]
Abstract
A simpler strategy was carried out to identify dipeptides in dry-cured ham. Ultrafiltration following MALDI-ToF MS allows a rapid peptide identification. AH, AL, DD, EV and VF were identified in samples with different processing times. Bioactive or tasting food-derived dipeptides can be identified by this methodology.
The processing of dry-cured ham results in the generation of small peptides by the action of endogenous enzymes on muscle proteins. Common proteomic workflows involve previous separation techniques based on liquid chromatography which are expensive and time-consuming. In this study, a convenient proteomic approach based on MALDI-ToF is proposed for the first time for the detection of dipeptides in Spanish dry-cured ham. Dipeptides AH, AL, DD, EV, and VF were identified in hams of 18 and 24 months of dry-curing. This work provides insights on the efficiency of a new peptidomic workflow for the short peptide identification from a complex food matrix and permits to evaluate the sample in terms of the presence of taste-related and bioactive dipeptides.
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26
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Li C, Mora L, Toldrá F. Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling. Food Chem 2021; 375:131673. [PMID: 34872792 DOI: 10.1016/j.foodchem.2021.131673] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 10/22/2021] [Accepted: 11/21/2021] [Indexed: 11/30/2022]
Abstract
A systematic insight into the structure-function properties of small bioactive peptides is of great importance. Herein, peptidomics and computational methodology were adopted to investigate the stabilization patterns and building blocks of antioxidant peptides resulting from proteolysis during the ripening of Spanish dry-cured ham (9-24 months of processing). The results showed that native peptides underwent manufacture-induced steric/redox stress, while homogeneous/heterogeneous p-π/π-π interaction significantly improved the ABTS+ inhibition activity of hydrophobic peptides. However, for more hydrophilic peptides, the intrinsic π-interaction system (i.e., cation-π and π-π packing) substantially interfered with ABTS+/DPPH scavenging events when compared to the aromatic residues. Semi-quantitative peptidomics and molecular simulation/docking revealed that VFSSQGQSELILLQK and LCPSPDGLYL are two potential antioxidant peptides at the late ripening-drying. They had distinctive self-folding destinies following solvation owing to varying charged/hydrophobic properties of termini and hydrogen atom donor, allowing different flexibility of backbone and interactive surface towards free radicals ex situ followed by electron/proton transfer.
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Affiliation(s)
- Chengliang Li
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
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27
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Heres A, Mora L, Toldrá F. Correction to: Inhibition of 3-hydroxy-3-methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in dry-cured ham. Food Prod Process and Nutr 2021. [DOI: 10.1186/s43014-021-00069-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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28
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Li C, Mora L, Toldrá F. Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured ham. Food Res Int 2021; 147:110525. [PMID: 34399503 DOI: 10.1016/j.foodres.2021.110525] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 06/04/2021] [Accepted: 06/11/2021] [Indexed: 11/25/2022]
Abstract
Microenvironmental factors may influence the antioxidant efficacy of food-derived peptides. This study evaluated the in vitro antioxidant properties of peptides released during the ripening (9 to 24 months of processing) of Spanish dry-cured ham (Biceps femoris muscle) assisted by spectral-chromatographic methodologies. Results indicated that 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation (ABTS●+) quenching capacity of peptide extracts significantly increased (P < 0.05) until 24 months whereas peroxyl radical (ROO●) scavenging activity increased slowly and remained with non-significant change (P > 0.05) between 15 and 24 months. However, both ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH●) scavenging ability significantly decreased (P < 0.05) at 24 months. Additionally, morphological traits of peptide extracts suggested that a prolonged ripening enabled the formation/reconstruction of intra-/inter-molecular interactions in dispersion medium. Meta-analysis of chromatographic and spectral fingerprinting proved that the non-conjugated/π-conjugated oligomers mediated by aromatic moieties probably differentiated DPPH● and ABTS●+ antioxidant performance of peptides, showing a potentially altered solvent polarization process.
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Affiliation(s)
- Chengliang Li
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
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29
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Xing L, Li G, Toldrá F, Zhang W. The physiological activity of bioactive peptides obtained from meat and meat by-products. Adv Food Nutr Res 2021; 97:147-185. [PMID: 34311899 DOI: 10.1016/bs.afnr.2021.02.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Meat and meat products constitute an important source of nutrients and play vital roles for growth, maintenance and repair of the body. In addition to the high quality of proteins, meat is also regarded as a major resource to produce bioactive peptides. Meat processing industry also produces by-products such as bones, blood and viscera, which could be further used for the production of bioactive compounds. In the physiological analysis, meat bioactive peptides have been reported to exert antioxidant, anti-hypertensive, anti-inflammatory, anti-microbial and antitumoral activities, which endow nutritional and functional value of meat. With the objective to exert the functional effect, the bioavailability should also be considered due to the degradation by digestion enzymes and the absorption process in intestinal mucosa. In this chapter, the general source, the enzymatic hydrolysis, the physiological effects as well as the bioavailability of bioactive peptides in meat are discussed.
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Affiliation(s)
- Lujuan Xing
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Guanhao Li
- College of Agriculture, Yanbian University, Yanji, PR China
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
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30
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Heres A, Mora L, Toldrá F. Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham. Food Prod Process and Nutr 2021. [DOI: 10.1186/s43014-021-00058-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
AbstractHigh cholesterolemia is a key risk factor for the development of cardiovascular diseases, which are the main cause of mortality in developed countries. Most therapies are focused on the modulation of its biosynthesis through 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoAR) inhibitors. In this sense, food-derived bioactive peptides might act as promising health alternatives through their ability to interact with crucial enzymes involved in metabolic pathways, avoiding the adverse effects of synthetic drugs. Dry-cured ham has been widely described as an important source of naturally-generated bioactive peptides exerting ACEI-inhibitory activity, antioxidant activity, and anti-inflammatory activity between others. Based on these findings, the aim of this work was to assess, for the first time, the in vitro inhibitory activity of HMG-CoAR exerted by dipeptides generated during the manufacturing of dry-cured ham, previously described with relevant roles on other bioactivities.The in vitro inhibitory activity of the dipeptides was assessed by measuring the substrate consumption rate of the 3-hydroxy-3-methylglutaryl CoA reductase in their presence, with the following pertinent calculations.Further research was carried out to estimate the possible interactions of the most bioactive dipeptides with the enzyme by performing in silico analysis consisting of molecular docking approaches.Main findings showed DA, DD, EE, ES, and LL dipeptides as main HMG-CoAR inhibitors. Additionally, computational analysis indicated statin-like interactions of the dipeptides with HMG-CoAR.This study reveals, for the first time, the hypocholesterolemic potential of dry-cured ham-derived dipeptides and, at the same time, converges in the same vein as many reports that experimentally argue the cardiovascular benefits of dry-cured ham consumption due to its bioactive peptide content.
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31
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Toldrá F, Reig M, Mora L. Management of meat by- and co-products for an improved meat processing sustainability. Meat Sci 2021; 181:108608. [PMID: 34171788 DOI: 10.1016/j.meatsci.2021.108608] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/09/2021] [Accepted: 06/13/2021] [Indexed: 12/17/2022]
Abstract
Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handling and disposal costs, in its transition to bioeconomy. Some proteins have relevant technological uses for gelation, foaming and emulsification while protein hydrolyzates may contribute to a better digestibility and palatability. Protein hydrolysis generate added-value products such as bioactive peptides with relevant physiological effects of interest for applications in the food, pet food, pharmaceutical and cosmetics industry. Inedible fats are increasingly used as raw material for the generation of biodiesel. Other applications are focused on the development of new biodegradable plastics that can constitute an alternative to petroleum-based plastics. This manuscript presents the latest developments for adding value to meat by- and co-products and discusses opportunities for making meat production and processing more sustainable.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Milagro Reig
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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32
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Toldrá F, Mora L. Proteins and Bioactive Peptides in High Protein Content Foods. Foods 2021; 10:foods10061186. [PMID: 34070265 PMCID: PMC8225136 DOI: 10.3390/foods10061186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/19/2021] [Accepted: 05/21/2021] [Indexed: 12/02/2022] Open
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33
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Toldrá F. Preface. Adv Food Nutr Res 2021; 97:xiii-xiv. [PMID: 34311905 DOI: 10.1016/s1043-4526(21)00069-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity. J Agric Food Chem 2020; 68:12842-12855. [PMID: 32157886 DOI: 10.1021/acs.jafc.9b08297] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of proteins from foods of animal origin, including the types of enzymes and mechanisms of action involved, the strategies followed for the isolation and identification of bioactive peptides through advanced proteomic tools, and the assessment of bioactivity and its beneficial effects. Specific applications in fermented and/or ripened foods where a significant number of bioactive peptides have been reported with relevant in vivo physiological effects on laboratory rats and humans as well as the hydrolysis of animal food proteins for the production of bioactive peptides are also reviewed.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Marta Gallego
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Milagro Reig
- Instituto de Ingenierı́a de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, 46022 Valencia, Valencia, Spain
| | - María-Concepción Aristoy
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnologı́a de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain
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Xiao C, Toldrá F, Zhou F, Gallego M, Zhao M, Mora L. Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity. Food Res Int 2020; 136:109459. [DOI: 10.1016/j.foodres.2020.109459] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/12/2020] [Accepted: 06/16/2020] [Indexed: 02/03/2023]
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Márquez-Lázaro JP, Mora L, Méndez-Cuadro D, Rodríguez-Cavallo E, Toldrá F. In vitro oxidation promoted by chlorpyrifos residues on myosin and chicken breast proteins. Food Chem 2020; 326:126922. [DOI: 10.1016/j.foodchem.2020.126922] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 04/24/2020] [Accepted: 04/25/2020] [Indexed: 02/06/2023]
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Mazloomi SN, Mora L, Aristoy MC, Mahoonak AS, Ghorbani M, Houshmand G, Toldrá F. Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed ( Siavaraze, Citrus sinensis) by-Products. Foods 2020; 9:E1217. [PMID: 32887246 PMCID: PMC7554958 DOI: 10.3390/foods9091217] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 08/21/2020] [Accepted: 08/28/2020] [Indexed: 12/25/2022] Open
Abstract
In this study, orange seed proteins were hydrolyzed by Alcalase enzyme at different enzyme concentrations 1-3% (v/w) and hydrolysis times (2-5 h), to obtain bioactive peptides showing antioxidant, Angiotensin-converting enzyme (ACE) -inhibitory, and hypoglycemic activities. The highest biological activities (p < 0.05) were achieved by using a hydrolysis time of 5 h and an enzyme concentration of 2%. Orange seed protein hydrolysate (OSPH) was prepared under these conditions, and peptides were isolated and purified by using size-exclusion chromatography and high-performance liquid chromatography, respectively. The fractions that showed the highest biological activities were analyzed by mass spectrometry in tandem, and a total of 63 peptide sequences were found. Moreover, the effect of simulated gastrointestinal digestion on the bioactivity of the fractions was studied, and the novel peptide sequences generated were also identified. Overall, despite there being some differences in the profile of peptide sequences obtained, the main results showed non-significant differences in the analyzed bioactivities after simulated gastrointestinal digestion.
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Affiliation(s)
- Seyadeh Narges Mazloomi
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain; (S.N.M.); (M-C.A.); (F.T.)
- Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 4918943464, Iran;
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain; (S.N.M.); (M-C.A.); (F.T.)
| | - M-Concepción Aristoy
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain; (S.N.M.); (M-C.A.); (F.T.)
| | - Alireza Sadeghi Mahoonak
- Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 4918943464, Iran;
| | - Mohammad Ghorbani
- Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 4918943464, Iran;
| | - Gholamreza Houshmand
- The Health of Plant and Livestock Products Research Center, Department of Pharmacology, Mazandaran University of Medical Sciences, Sari 4815733971, Iran;
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain; (S.N.M.); (M-C.A.); (F.T.)
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Márquez-Lázaro J, Mora L, Méndez-Cuadro D, Rodríguez-Cavallo E, Toldrá F. Peptidomics and proteomics data of oxidised peptides from in vitro gastrointestinal digestion of chicken breast exposed to chlorpyrifos. Data Brief 2020; 32:106160. [PMID: 32904411 PMCID: PMC7452707 DOI: 10.1016/j.dib.2020.106160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 08/04/2020] [Indexed: 11/25/2022] Open
Abstract
Chlorpyrifos (CPF) is an organophosphorus pesticide used in poultry to prevent and/or kill insects and such as preserving agents of poultry feed. Exposure continues to CPF can promote its accumulation at trace concentrations in animal tissue. The toxicological effects of these residues (carcinogenicity, genotoxicity, and neurological disorders) have been related to oxidative stress. Nevertheless, it is still unknown if these trace concentrations might promote oxidative stress in muscle proteins since chicken meat proteins are susceptible to undergo oxidation reactions. Moreover, protein oxidation has been related to a decrease in the nutritional value in of meat. To investigate the oxidative effect of CPF on chicken breast proteins, peptidomics and proteomics analysis were used. For this, chicken breast samples were exposed to CPF and subjected to simulated gastrointestinal digestion. The identification of oxidized peptides from digested and undigested proteins were performed by LC MS/MS (nanoESI qQTOF). Prior to mass analyses undigested proteins were trypsinated. Data were analysed using MASCOT and ProteinPilot v 4.5 software. In this study, 90 and 107 oxidized peptides from digested proteins of control and exposed samples were identified, respectively. These peptides corresponding to 12 oxidized proteins. Meanwhile, 260 and 324 oxidized peptides from undigested proteins (control and exposed samples) were identified, which corresponding to 19 and 17 proteins, respectively. Collagen was protein more susceptible to oxidation promoted by chlorpyrifos in digested and undigested proteins. Identification of these oxidized proteins from simulated digestion provides an important insight about the impact of substances like certain veterinary drugs at trace concentrations on the nutritional value of chicken breast meat.
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Affiliation(s)
- Johana Márquez-Lázaro
- Analytical Chemistry and Biomedicine Group. Pharmaceuticals Sciences Faculty, Campus of Zaragocilla. University of Cartagena, 130015 Cartagena, Colombia.,Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna (Valencia), Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna (Valencia), Spain
| | - Darío Méndez-Cuadro
- Analytical Chemistry and Biomedicine Group. Pharmaceuticals Sciences Faculty, Campus of Zaragocilla. University of Cartagena, 130015 Cartagena, Colombia
| | - Erika Rodríguez-Cavallo
- Analytical Chemistry and Biomedicine Group. Pharmaceuticals Sciences Faculty, Campus of Zaragocilla. University of Cartagena, 130015 Cartagena, Colombia
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna (Valencia), Spain
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Flores M, Toldrá F. Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Sci 2020; 171:108272. [PMID: 32777687 DOI: 10.1016/j.meatsci.2020.108272] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 11/28/2022]
Abstract
Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of nitrite and nitrate has been questioned in last half century due to the possible generation of N-nitrosamines through reaction of nitrite with secondary amines. Nitrite replacement strategies began in the 70s addressing these issues and instigated searches for natural alternatives to nitrate and nitrite, or for natural sources of nitrite and nitrate such as vegetable extracts. These alternatives have been considered by producers and consumers as an attractive practice even though they may also have some risks. This manuscript reviews and discusses the chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin for the preservation of meat products.
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Affiliation(s)
- Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain.
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Toldrá F, Gallego M, Reig M, Aristoy MC, Mora L. Bioactive peptides generated in the processing of dry-cured ham. Food Chem 2020; 321:126689. [DOI: 10.1016/j.foodchem.2020.126689] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/27/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022]
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41
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Gallego M, Mauri L, Aristoy MC, Toldrá F, Mora L. Antioxidant peptides profile in dry-cured ham as affected by gastrointestinal digestion. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103956] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Mora L, González-Rogel D, Heres A, Toldrá F. Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103840] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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43
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Xiao C, Zhao M, Zhou F, Gallego M, Toldrá F, Mora L. Data on bioactive peptides derived from chicken hydrolysate with potential alcohol dehydrogenase stabilizing activity and in silico analysis of their potential activity and applicability. Data Brief 2020; 29:105163. [PMID: 32071961 PMCID: PMC7016240 DOI: 10.1016/j.dib.2020.105163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 01/09/2020] [Accepted: 01/14/2020] [Indexed: 11/19/2022] Open
Abstract
Bioactive peptides have attracted extensive attention worldwide as natural alternatives to promote human health and wellness. Previous studies have shown that chicken hydrolysates could enhance alcohol dehydrogenase, and subsequently they facilitate alcohol metabolism and ameliorate alcohol-induced liver injury. The data presented in this article support the accompanying research article "Isolation and identification of alcohol dehydrogenase stabilizing peptides from Alcalase digested chicken breast hydrolysates". Present article details all 82 peptides identified from the most active fractions of chicken hydrolysates, and 154 peptides from in silico digestion of the 82 identified peptides, together with the prediction of their potential bioactivity and applicability using several in silico assays.
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Affiliation(s)
- Chuqiao Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
- Corresponding author.
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44
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Toldrá F. Preface. Adv Food Nutr Res 2020; 93:xi-xii. [PMID: 32711867 DOI: 10.1016/s1043-4526(20)30048-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
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45
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Toldrá F. Preface. Adv Food Nutr Res 2020; 91:xiii-xiv. [PMID: 32035603 DOI: 10.1016/s1043-4526(20)30010-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
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46
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Gallego M, Mora L, Toldrá F. The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham. Food Prod Process and Nutr 2019. [DOI: 10.1186/s43014-019-0002-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Abstract
Food-derived bioactive peptides are promising compounds for the prevention and treatment of cardiovascular diseases, the main cause of mortality in developed countries. The aim of this work was to determine the in vitro anti-inflammatory, antioxidant, and angiotensin I-converting enzyme (ACE-I) inhibitory activities of twenty-four peptides that were identified in Spanish dry-cured hams. For the first time, some peptides such as PSNPP, HCNKKYRSEM and FNMPLTIRITPGSKA showed anti-inflammatory activity expressed as platelet-activating factor-acetylhydrolase, autotaxin, and lipoxygenase inhibition. Peptides MDPKYR and TKYRVP were the strongest antioxidants, whereas GGVPGG, TKYRVP, and HCNKKYRSEM showed the highest ACE-I inhibitory activity. Additionally, several peptides such as KPVAAP, MDPKYR, TKYRVP, and HCNKKYRSEM exerted more than one of the assayed activities, increasing their health-enhancing potential. More studies are needed to evaluate the bioavailability of such peptides and their in vivo effect. This would contribute to consider dry-cured ham as a source of peptides beneficial for cardiovascular health.
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Castellano P, Aristoy MC, Sentandreu MÁ, Vignolo G, Toldrá F. Corrigendum to “Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus” [J Proteomics 89 (2013) 183–190]. J Proteomics 2019; 201:110. [DOI: 10.1016/j.jprot.2019.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Gómez B, Munekata PES, Zhu Z, Barba FJ, Toldrá F, Putnik P, Bursać Kovačević D, Lorenzo JM. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects. Adv Food Nutr Res 2019; 89:259-295. [PMID: 31351528 DOI: 10.1016/bs.afnr.2019.03.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The world population is constantly growing so that the needs of food, including protein sources, will also increase considerably in the coming years. Animal farming has been related to numerous environmental consequences such as soil erosion, exaggerated water consumption, generation of large quantities of waste and accumulation of greenhouse gases. This is a situation that demonstrates the suitability and importance of finding more sustainable protein alternatives without losing the quality and the nutritional benefits of current common protein sources. In this context, it is worth highlighting the potential of insects and products derived from aquaculture. Particularly, farmed aquatic food products can reduce the impact on wild fish stocks, whose overfishing may end up in an ecological collapse, and insects are easy to be reared and efficient in converting feed into biomass. However, there are still several challenges like the need to adapt technologies and methods for the production and well-characterization of the new ingredients, careful evaluation of the introduction of such new proteins in the diet and its safety of use, including potential allergies, and the acceptance by consumers.
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Affiliation(s)
- Belén Gómez
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil
| | - Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.
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Alfaia CM, Lopes PA, Madeira MS, Pestana JM, Coelho D, Toldrá F, Prates JAM. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality. Adv Food Nutr Res 2019; 89:53-94. [PMID: 31351530 DOI: 10.1016/bs.afnr.2019.03.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Pork, one of the most consumed meats worldwide, has been facing major challenges regarding its low sensory quality and unhealthy image of fat. This chapter addresses current feeding strategies to ameliorate pork sensory attributes and nutritional quality by increasing intramuscular fat deposition and improving fatty acid composition, respectively. Dietary protein reduction, alone or combined with some components, contributes to satisfy consumer requirements and enhances the competitiveness of the meat industry with higher pork quality and lower production costs. In addition, feeding sources of n-3 polyunsaturated fatty acids to pigs, mainly from marine origin (rich in eicosapentaenoic and docosahexaenoic acids), increases their content in pork, thus improving the health value of its fatty acid profile. In the near future, the inclusion of microalgae and seaweeds in feed represents a promising approach for the maintenance and development of the livestock sector, as an environmental friendly alternative to balance food and feed industries.
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Affiliation(s)
- C M Alfaia
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - P A Lopes
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - M S Madeira
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - J M Pestana
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - D Coelho
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - J A M Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal.
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