Strategies for the discovery and identification of food protein-derived biologically active peptides (original) (raw)
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Food-derived bioactive peptides-methods for purification and analysis
BIO Web of Conferences
Bioactive peptides attract the attention of researchers thanks to their high potential to beneficially influence human health. Various activities are reported, and some of these peptides are commercialized as therapeutic agents. Food-related proteins represent an excellent source in this regard. However, the identification, purification, and characterization of bioactive peptides require а complex approach. The full range of analytical techniques is used in combination with the chemical and biological properties of the peptides. The emerging "omics" techniques and "in silico" methods have given a new direction to peptide analysis in recent years. Developing new methods, rapid and low-cost, for the identification, characterization and purification, is a challenging task because of the complexity of food samples. However, bioinformatics is a promising technique for their exploration. These new strategies can predict different types of peptides, their properties and...
Analytical and Bioanalytical Chemistry, 2018
There are emerging advancements in the strategies used for the discovery and development of food-derived bioactive peptides because of their multiple food and health applications. Bioinformatics and peptidomics are two computational and analytical techniques that have the potential to speed up the development of bioactive peptides from bench to market. Structure-activity relationships observed in peptides form the basis for bioinformatics and in silico prediction of bioactive sequences encrypted in food proteins. Peptidomics, on the other hand, relies on Bhyphenated^(liquid chromatography-mass spectrometry-based) techniques for the detection, profiling, and quantitation of peptides. Together, bioinformatics and peptidomics approaches provide a low-cost and effective means of predicting, profiling, and screening bioactive protein hydrolysates and peptides from food. This article discuses the basis, strengths, and limitations of bioinformatics and peptidomics approaches currently used for the discovery and analysis of food-derived bioactive peptides.
Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering
Proteomic and peptidomic studies are emerging as an important part of the holistic approach to food science and technology and have been recently applied in the study and production of bioactive peptides. Food-derived bioac-tive peptides are short amino acid chains with a known sequence that may have one or more biological activities. The proteomic and peptidomic approach to bioactive peptide studies includes bioinformatics, chemometric tools and proteomic/peptidomic methods. A proteomic and peptidomic approach applied to the study of bioactive peptides allows optimizing their production and finding peptides of interest and contributes to understand the interaction mechanisms between receptor and bioactive peptides. The objective of this review was to describe recent analytical tools used for studying various aspects of food-derived biopeptides, emphasizing their production at laboratory and industrial scale.
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Research on food-derived bioactive peptides is expanding and the need for a convenient online platform that combines a foolproof and intuitive user interface with a reliable database and tools for prediction and analysis is rising. In this regard, this paper presents an open-access web-based platform PepLab (Peptides Laboratory). The database contains 2764 peptide sequence entries, grouped into sixteen classes according to their biological activity and into seven classes according to the source from which they were derived. Moreover, it includes bioinformatic tools for their processing and analysis. The DMpep tool allows extracting information about a number of physicochemical characteristics of a peptide or a set of peptides, including those that are not recorded in the database. The main advantages of PepLab are a user-friendly interface, a responsive design, and optimized search engines for better visibility on the Internet. Prediction of non-reported activity is available based ...
Journal of Agricultural and Food Chemistry, 2020
There is a wide variety of peptides released from food proteins which are able to exert a relevant benefit for human health like angiotensin-converting enzyme (ACE) inhibition, antioxidant, anti-inflammatory, hypoglucemic or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of food proteins, 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, 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 food proteins for the production of bioactive peptides are also reviewed.
Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities
Nutrients, 2018
Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body’s physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current t...
Bioactive Peptides in Animal Food Products
Foods, 2017
Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food protein...
Challenges in the quantitation of naturally generated bioactive peptides in processed meats
Trends in Food Science & Technology, 2017
Background The final characteristics of dry-cured meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in ham, and also microbial peptidases in the case of dry-fermented meats, that not only affects taste and flavour but also the generation of bioactive peptides. Scope and approach In this review main difficulties in the identification of bioactive peptides in dry-cured meats have been described. This study highlights the novel strategies used during the last years to identify naturally generated peptides, and emphasises the need of robust quantitative methodologies for the adequate characterisation of their bioavailability. In fact, the most common and well established quantitation approaches using proteomics are not adapted for peptidomics analysis, so alternative strategies need to be considered. Key findings and conclusions The progress in the identification and characterisation of the activity of natural bioactive peptides is highly dependent on modern instruments and bioinformatics tools as well as updated protein databases. In fact, the use of in silico approaches and proteomics can be complementary tools in the identification of peptides from meat protein sources as the empirical experimental design can be simplified by using bioinformatics for computer simulation in most of the steps. Finally, Multiple Reaction Monitoring mass spectrometry methodology previously used in the quantitation of therapeutic peptides and biomarkers arises as a powerful tool for absolute quantitation or semi-quantitation of bioactive peptides.