Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity (original) (raw)
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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, sol...
Meat and fermented meat products as a source of bioactive peptides
Acta Scientiarum Polonorum Technologia Alimentaria, 2015
Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identifi ed from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or chicken and various species of fi sh and marine organism). Bioactive peptides are encrypted within the sequence of the parent protein molecule and latent until released and activated by enzymatic proteolysis, e.g. during gastrointestinal digestion or food processing. Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an overview of the muscle-derived bioactive peptides, especially those of fermented meats and the potential benefi ts of these bioactive compounds to human health.
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...
Enzymatic production of bioactive peptides from milk and whey proteins
Novel Enzyme Technology for Food Applications, 2007
The present work reports the enzymatic valorisation of the protein fraction of scotta, a dairy by-product representing the exhausted liquid residue of ricotta production. Scotta was subjected to ultra-filtration with membrane cutoffs from 500 to 4 kDa and the obtained proteinenriched fractions were used for the optimization of enzyme-based digestions aimed at producing potentially bioactive peptides. Nine different commercial proteases were tested and the best digestion conditions were selected based on protein yield, fraction bioactivity and foreseen scale up processing costs. Scale up of the 3% Pancreatin or 5% Papain processes was performed up to 2 L (37˚C or 60˚C respectively, 1 h incubation), and the digestion efficiency increased with the reaction volume as well as antioxidant activity (up to 60 gBSA eq/ L and to 1.7 gAA eq/L). Retentate 1 digested fractions also showed, for the first time in dairy-based peptides, anti-tyrosinase activity, up to 0.14 gKA eq/L. Digested proteins were sub-fractionated by means of physical membrane separations and 30-10 kDa fraction from Papain treatment showed the highest antioxidant and anti-tyrosinase activities. The peptide sequence of the most bioactive fractions was achieved.
Bioactive peptides in fermented foods and their application: a critical review
Systems Microbiology and Biomanufacturing
Bioactive peptides are released during the production of fermented dairy, vegetables, fruits, legumes, fish, and meat products. The proteolytic specificity of lactic acid bacteria, Bacillus spp., yeasts, and mold, apart from their ability to synthesize bioactive peptides, plays an important role in the generation of specific bioactive peptides in traditional fermented foods. Controlled fermentation using defined starter strains has been explored for the development of bioactive peptides enriched novel fermented foods with potential functionality. Bioactive peptides enriched foods exert diverse health benefits, such as antioxidant, antihypertensive, antidiabetic, and immunomodulatory effects. Bioactive peptides can be used as alternatives to synthetic compounds due to negligible side effects and high valuation in the nutraceutical and functional food market. However, challenges associated with the identification, quantification, organoleptic properties, and bioavailability of bioactive peptides need to be addressed before exploiting the potential of bioactive peptides in the functional food industry. In the present review, we have discussed the production of bioactive peptides in diverse fermented foods. Structural and sequence specificity of peptides and their effect on the expression of distinct health beneficial effects have been described. The potential of utilizing these bioactive peptides for the development of novel functional fermented foods is discussed. Recent advances in peptide identification, quantification, debittering of peptides, and increasing peptide bioavailability have been explained.
Food Derived Bioactive Peptides for Health Enhancement and Management of Some Chronic Diseases
Asian Food Science Journal, 2019
The bioactive peptides produced by enzymatic hydrolysis, acid hydrolysis and fermentation approach have been identified and used widely in research. These methods are important in enhancement or prevention and management of chronic diseases that are ravaging the world such as type -2-diabetes, hypertension, oxidative stress, cancer, and obesity. Sources of bioactive peptides have been established ranging from plant to animal and marine foods that have pharmacological effects; however these effects are dependent on target cells and peptides structure and conformations. Plants such as hemp and animal source such as milk among others validate the findings of In vitro and In-vivo studies and the efficiency of these bioactive peptides in the management of certain chronic diseases. This article reviews the literature on bioactive peptides with concern on food sources, production and bioactive peptides application in enhancement of health and management of hypertension, diabetes and oxida...
Journal of Proteomics, 2014
In the present study angiotensin I-converting enzyme (ACE) inhibitory peptides were isolated from egg-yolk protein preparation (YP). Enzymatic hydrolysis conducted using unconventional enzyme from Cucurbita ficifolia (dose: 1000 U/mg of hydrolyzed YP (E/S (w/w) = 1:7.52)) was employed to obtain protein hydrolysates. The 4-h hydrolysate exhibited a significant (IC 50 = 482.5 μg/mL) ACE inhibitory activity. Moreover, hydrolysate showed no cytotoxic activity on human and animal cell lines which makes it a very useful multifunctional method for peptide preparation. The compiled isolation procedure (ultrafiltration, size-exclusion chromatography and RP-HPLC) of bioactive peptides from YP hydrolysate resulted in obtaining peptides with the strong ACE inhibitory activity. One homogeneous and three heterogeneous peptide fractions were identified. The peptides were composed of 9-18 amino-acid residues, including mainly arginine and leucine at the N-terminal positions. To confirm the selected bioactive peptide sequences their analogs were chemically synthesized and tested. Peptide LAPSLPGKPKPD showed the strongest ACE inhibitory activity, with IC 50 value of 1.97 μmol/L.
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...
Trends and applications of food protein-origin hydrolysates and bioactive peptides
Journal of Food and Drug Analysis, 2022
It was reported that protein hydrolysates or derived peptides have more functionalities than their parent protein. Most functional protein hydrolysates or peptides are identified from various food products, including plant, fish, and landanimal protein sources. Within a few decades, the application of food protein-origin functional hydrolysates or peptides could be divided into two main categories according to their applied intentions: 1) preservatives and bioactive packing materials; 2) nutraceutical ingredients. According to the literature, the applications of food protein-origin functional hydrolysates or peptides on food preservative and nutraceutical ingredients have attracted much attention. However, the approach method should be changed. Multi-activities, compound formulation, comprehensive evaluation, and the added value of by-products are possible strategies. Although there have been great results and findings in the functionalities of food protein-origin bioactive hydrolysates or peptides, there is still a big gap between the lab-scale results and practical applications. Via this narrative review on the current research, scientists, the food/health industry, and government authorities should cooperate to dig into the new material sources and the possible practical application.