Generation Of Bioactive Peptides Research Articles

Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham.

The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (p < 0.05) ham proteolysis and amino acid content without adversely affecting its texture. No significant differences were observed in instrumental texture parameters or sensory attributes as evaluated by consumers. These processing conditions also increased the content of free amino acids, improving the product quality. Overall, these processing modifications resulted in hams with excellent sensory acceptability and enhanced bioactive potential despite the salt reduction.

Application of experimental design as a statistical approach to recover bioactive peptides from different food sources.

Bioactive peptides (BAPs) derived from samples of animals and plants have been widely recommended and consumed for their beneficial properties to human health and to control several diseases. This work presents the applications of experimental designs (DoE) used to perform factor screening and/or optimization focused on finding the ideal hydrolysis condition to obtain BAPs with specific biological activities. The collection and discussion of articles revealed that Box Behnken Desing and Central Composite Design were the most used. The main parameters evaluated were pH, time, temperature and enzyme/substrate ratio. Among vegetable protein sources, soy was the most used in the generation of BAPs, and among animal proteins, milk and shrimp stood out as the most explored sources. The degree of hydrolysis and antioxidant activity were the most investigated responses in obtaining BAPs. This review brings new information that helps researchers apply these DoE to obtain high-quality BAPs with the desired biological activities.

Improved Bacterial Survival and Antioxidant Activity After In Vitro Digestion of Fermented Dairy Beverages by Lacticaseibacillus casei LC-01 and Lactiplantibacillus plantarum BG-112 Containing Yacon.

The fermentation of milk containing 0%, 3%, 6%, and 9% (w/v) yacon root flour (YRF) by Lacticaseibacillus casei LC-1 and Lactiplantibacillus plantarum BG-112 was evaluated for bacterial survival and antioxidant activity (AA) before and after simulated gastrointestinal digestion. After 28days of refrigerated storage, samples of the beverages were analyzed for cell viability, AA (using ferric ion reducing antioxidant power (FRAP) and (ABTS), and molecular mass profile of proteins (using electrophoresis). The presence of 9% YRF increased bacterial survival during 28days of storage and passage through the gastrointestinal tract for both L. casei and L. plantarum, which showed a greater capacity to reduce ferric ions compared to 0% YRF, and the ability to capture free radicals increased from below 5mM to over 15mM TE after digestion. Milk proteins are hydrolyzed during digestion, and the generation of bioactive peptides with AA may explain the increase in AA levels. Since peptides are generated from milk proteins, YRF did not influence AA after digestion. These results showed that fermentation of milk by L. casei and L. plantarum with YRF increased the chances of these bacteria reaching the colon in adequate quantities. After simulated digestion, the beverages showed improved AA due to milk protein hydrolysis.

Bioactive Peptides in Meat and Meat Products

A number of bioactive peptides with health benefits have been reported to be generated in meat through the proteolysis phenomena taking place during postmortem aging or further processing. Bioactive peptides consist of short sequences, less than 20 amino acid residues, that are inactive while in the parent protein. These sequences may be activated when they are released from the parent protein by peptidases. Such peptides are released through the hydrolysis of major muscle proteins by muscle endopeptidases, like calpains and cathepsins, and resulting protein fragments and polypeptides are further hydrolyzed by muscle exopeptidases, mainly, tri- and di-peptidylpeptidases, aminopeptidases, and carboxypeptidases. As a result, a variety of peptides with different sequences and lengths and large amounts of free amino acids are generated. The highest amounts of bioactive peptides, and their major health benefits, have been reported in dry-cured ham as a result of the intense proteolysis experienced during the long processing time under mild conditions that favor the action of muscle peptidases. The generated peptides must be bioaccesible and bioavailable to exert their physiological benefit.This means that they must be resistant to gastrointestinal digestion and be absorbed through the intestinal barrier. Some bioactive peptides may be generated through hydrolysis during gastrointestinal digestion. This review is focused on the generation of bioactive peptides in meat and processed meats, on the most relevant bioactivities exerted by such peptides(such as inhibition of angiotensin I–converting enzyme and dipeptidyl peptidase IV as well as antioxidant and anti-inflammatory activity), and on their reported benefits to consumers’health.

Multivariate optimization of microwave-assisted enzyme digestion of &amp;#945;-casein for generation of bioactive peptides

Multivariate optimization of microwave-assisted enzyme digestion of &amp;#945;-casein for generation of bioactive peptides

Bioactive Properties of Sorghum-based Beverages from Whole or Refined Grains

Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding chemical composition, minerals, and phenolic acid contents. Moreover, the bioaccessibility of phenolics, proteins, and the potential bioactivity (ABTS&lt;sup&gt;+&lt;/sup&gt; scavenging, ACE-I inhibition and DPP-IV inhibition) after a simulated gastrointestinal digestion were determined. The grain decortication increased the content of carbohydrates and Fe in the flour, but decreased all the other compounds analyzed. Gallic and ferulic acids were the most abundant free and bound phenolics, respectively. WS-beverage exhibited higher gallic acid bioaccessibility, while DS presented higher p-coumaric acid bioaccessibility, with no differences for ferulic acid. DS-beverage showed higher peptide bioaccessibility than WS, probably because of the higher degree of hydrolysis of proteins from refined flour. Regarding bioactive properties, WS- beverage presented 20% more ABTS scavenging than DS, possibly related to the higher phenolic content. On the other hand, DS-beverage presented higher ACE-I and DPP-IV inhibition than WS (40 and 100% more, respectively) because of the generation of bioactive peptides. Whole or refined sorghum could be used to produce beverages analogs to milk, with health potential benefits.

Generation of Bioactive Peptides from Porphyridium sp. and Assessment of Their Potential for Use in the Prevention of Hypertension, Inflammation and Pain.

Inflammation, hypertension, and negative heart health outcomes including cardiovascular disease are closely linked but the mechanisms by which inflammation can cause high blood pressure are not yet fully elucidated. Cyclooxygenase (COX) enzymes play a role in pain, inflammation, and hypertension development, and inhibition of these enzymes is currently of great interest to researchers and pharmaceutical companies. Non-steroidal anti-inflammatory drugs are the drug of choice in terms of COX inhibition but can have negative side effects for consumers. Functional food ingredients containing cyclooxygenase inhibitors offer a strategy to inhibit cyclooxygenases without negative side effects. Several COX inhibitors have been discovered, to date, from marine and other resources. We describe here, for the first time, the generation and characterization of a bioactive hydrolysate generated using Viscozyme® and Alcalase from the red microalga Porphyridium sp. The hydrolysate demonstrates in vitro COX-1 inhibitory activity and antihypertensive activity in vivo, assessed using spontaneously hypertensive rats (SHRs). Peptides were identified and sequenced using MS and assessed using an in silico computational approach for potential bioactivities. The peptides predicted to be bioactive, including GVDYVRFF, AIPAAPAAPAGPKLY, and LIHADPPGVGL were chemically synthesized and cyclooxygenase inhibition was confirmed. Peptides AIPAAPAAPAGPKLY and LIHADPPGVGL had COX-1 IC50 values of 0.2349 mg/mL (0.16 µM) and 0.2193 mg/mL (0.2 µM), respectively. The hydrolysate was included in a food carrier (jelly candies) and an antihypertensive effect was observed in SHRs.

Assessment of whole egg fractionation by tangential flow filtration: The problem of low-density lipoprotein aggregates

Eggs are a compelling source of bioactive compounds. Membrane separation is a green technology that allow components to be obtained while preserving their biological activity. The objective of this study was to assess the application of membrane separation technology to egg products. Whole egg plasma, egg yolk plasma and egg white were tangential flow filtrated evaluating the effect of the pore size and membrane materials. Transmission of dry matter and proteins from feed to filtrate was noticed in all the processes. Nevertheless, cholesterol and carotenoids were not detected at filtrates from 750 kDa to 0.2 µm when mixed ester or polyethersulfone were the membrane materials. The interactions between egg yolk and egg white components difficult the separation. Cholesterol was part of low-density lipoproteins. These lipoproteins together with carotenoids were filtrated with modified polyethersulfone at a minimum pore size of 0.2 µm. High uncertainty was obtained due to low-density lipoproteins aggregation. Three kinds of aggregates can justify these results: low-density lipoproteins aggregated themselves, low-density lipoproteins bound to ovomucin and other smaller egg white proteins (<750 kDa), and low-density lipoproteins bound only to smaller egg white proteins. The detected chelate effect of egg white proteins could be important in vivo. Therefore, research should be led to assess the influence of cooking method and digestion of the different egg components on the bioaccessibility of nutrients and the generation of bioactive peptides. Moreover, the filtration processes analysed herein may be useful techniques for liquid food matrix studies.

BIOACTIVE PEPTIDES IN RED MEATS, BYPRODUCTS AND RESIDUES FROM THE MEAT INDUSTRY

O Objective: To provide a comprehensive overview of the generation of bioactive peptides from raw red meat, its by-products, and the waste meat cuts, as well as the bioactive health effects. Design/methodology/approach: A literature search was conducted through the organization and systematized analysis of information for an updated literature review of bioactive peptides in red meat. Results: Meat is a food of great nutritional value for human beings, since the digestibility of its protein stands out. In addition to the nutritional value of this protein, there are some studies in meat where bioactive peptides provide bioactivity mainly as an antihypertensive and antioxidant. Bioactive peptides are generally obtained by enzymatic hydrolysis and through microbial fermentation processes. Subsequently, they are identified by analytical techniques to perform in vitro and in vivo evaluations verifying the bioactivity of the peptides obtained. Limitations on study/implications: The food industry must establish the most reliable methods for generating more reliable peptides to standardize their production and avoid process variability. Findings/conclusions: The bioactive activity to be exerted by the peptides will depend on factors specific to the protein, such as the number of amino acids it contains, the hydrophilic or hydrophobic profile, and size, among others. This information is key to predict the activity the peptide can exert in the human body since many can have multiple activities, the most common being the antioxidant-antihypertensive function.

Anchovy’s protein as a potential precursor of Angiotensin-I Converting Enzyme (ACE) inhibitory peptide and Dipeptidyl Peptidase-IV (DPP-IV) inhibitory peptide by an in silico approach

Protein from fish is known as the precursor of biologically active peptides that exert various health benefits such as antihypertensive, antitumor, and immunomodulatory properties. Hence, this study aimed to perform an extraction of anchovy, LC-MS/MS analysis and in silico evaluation of the major proteins in anchovies as potential precursors of biologically active peptides in addition to determining whether such peptides can be released by selected proteolytic enzymes. Anchovy was subjected to protein extraction followed by total soluble protein concentration determination using Bradford assay. The sample was subjected to in-solution trypsin digestion, which was then analysed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). A bioinformatic approach by PEAKS Studio was used to identify the protein. A total of four anchovy’s proteins which are myosin light chain 1, V(D)J recombination-activating protein, 60 kDa chaperonin and heat shock protein 90AA1 were identified. Then, the identified proteins were subjected to in silico approach using the BIOPEP database. The biological potential of the theoretically released angiotensin-I converting enzyme (ACE) inhibitory peptides and dipeptidyl peptidase (DPP)-IV inhibitory peptides were predicted by determining the frequency of occurrence of fragments with a given activity. 60 kDa chaperonin and heat shock protein 90AA1 predicted the highest number of biological activities for ACE inhibitory peptides (284 and 264 fragments) and DPP-IV inhibitory peptides (395 and 409 fragments). The most promising enzyme for the generation of bioactive peptides from anchovy protein was anticipated to be pepsin (pH &gt; 2), which theoretically released a high number of DPP-IV inhibitory peptides and ACE inhibitory peptides through the action of in silico proteolysis. Overall, this work highlighted that anchovy protein could be a promising precursor of bioactive peptides that have ACE and DPP-IV inhibitory activities for developing functional food or nutraceutical products.

DPP-IV Inhibitory Peptides GPF, IGL, and GGGW Obtained from Chicken Blood Hydrolysates.

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.

An in vitro digestion model accounting for sex differences in gastro-intestinal functions and its application to study differential protein digestibility

It is increasingly recognized that differences in gut functions govern the digestive fate of foods and oral formulations. Yet, sex-based differences are scantly addressed in food digestion research despite evidence of their implications to the performance of pharmaceutics. This work conducted a wide review and sieved 40 clinical trials to underpin sex-based differences in oral, gastric and intestinal parameters. Detailed information on identified gut function differences is detailed, for example sex-based differences in gastric pH, pepsin levels and gastric emptying as well as various intestinal parameters. In turn, quantitative parameters were applied to a computer-controlled set of bioreactors to generate an in vitro digestion model of healthy men or women. Subsequently, these models were applied to study the gastro-intestinal breakdown of lactoferrin (LF), β-lactoglobulin (β-lac), α-lactalbumin (α-lac) or whey protein concentrate (WPC) by SDS-PAGE and LC-MS/MS. This revealed specific protein regions localized to the outer rims of β-lac and α-lac were differentially degraded in men and women. Bioinformatic analysis of gastric effluents highlights possible differences in generation of bioactive peptides, such as the satiety-affecting peptides LIVTQTMKG (lacto-ghrestatin) and VAGTWY (DPP-IV inhibitor). Thus, this work details a new tool for in vitro digestion modeling which opens avenues for research towards tailoring healthier food solutions for healthy women which may be distinguishable from those offered to men. • Human trials were mined for sex-based differences in gastro-intestinal functions. • An in vitro digestion model recreating GI functions of women was developed. • Specific protein regions localized to the outer rims of whey proteins are differentially degraded. • Proteomic analyses illustrate differences in generation of bioactive peptides in men or women. • This work opens new avenues for engineering foods for women.

Recent advances on camel milk: Nutritional and health benefits and processing implications—A review

&lt;abstract&gt; &lt;p&gt;Camels are important dairy animals and are better milk producers in arid and desert environments than other livestock kept in the same environment. They not only survive but also produce more milk for longer periods than other animals, such as cattle. Camel milk has unique properties and a number of advantages as compared to milk from other species. This paper reviews recent developments on camel (&lt;italic&gt;Camelus dromedarius&lt;/italic&gt;) milk, its nutritional and health benefits. It also addresses the peculiar characteristics of camel milk and its implications on processing and development of camel dairy products. Camel milk has superior nutritional quality and purported medicinal properties against a range of human illnesses including antidiabetic, anti-autistic, anti-microbial, antihypertensive, anticarcinogenic, anticholesterolemic, antioxidant, anti-inflammatory, hypoallergenic, hepatoprotective and immune boosting effects. The claimed therapeutic property of camel milk is attributed to its possession of various bioactive compounds as well as generation of bioactive peptides from intact proteins during digestion and/or fermentation of the milk. Although available reports mainly based on &lt;italic&gt;in vitro&lt;/italic&gt; studies and animal models indicate the therapeutic potential of camel milk, the clinical effectiveness and value of camel milk as a therapeutic agent has not been conclusively confirmed. Camel milk differs markedly from bovine milk in terms of structural and functional properties of the milk components, and composition of individual proteins and its colloidal structures. These differences present challenges for processing camel milk into products.&lt;/p&gt; &lt;/abstract&gt;

Fungal metalloprotease generate whey-derived peptides that may be involved in apoptosis in B16F10 melanoma cells

Proteases are enzymes that act in the hydrolysis of proteins and have several industrial applications. Moreover, proteases have gained prominence as enzymes for the generation of bioactive peptides from the hydrolysis of different protein sources. Milk is the most studied protein source to obtain peptides due to its nutritional and physiological effects and has been studied as complementary therapeutic approaches for the cancer treatment, interacting specifically with cancer cells, consequently fewer side effects. The ability of Eupenicillium javanicum metalloprotease to generate whey-derived peptides with antioxidant activity has already been demonstrated. For this reason, we thus hypothesized that whey-derived peptides from Eupenicillium javanicum metalloprotease hydrolysis could also have a potential against melanoma cell lines. In this study, B16F10 melanoma cells were treated for 72 h with whey-derived peptides and the effects on cell viability were determined. Moreover, the protein profiles of the treated and nontreated cells were compared in proteomic assay and mass spectrometry analyzes. Whey-derived peptides impaired about 62% cell viability, and proteomic approach associated this behavior to modulate proteins involved in proliferation, energy, apoptosis, metastatic and malignancy rates. This study describes the relevance of microbial enzymes in generation of whey-derived peptides with biological activity against melanoma cells.

Bioactive peptides produced by engineered probiotics and other food-grade bacteria: A review

Synthetic biology is employed for the study and design of engineered microbes with new and improved therapeutic functions. The main advantage of synthetic biology is the selective genetic manipulation of living organisms with desirable beneficial effects such as probiotics. Engineering technologies have contributed to the edition of metabolic processes involved in the mechanisms of action of probiotics, such as the generation of bioactive peptides. Hence, current information related to bioactive peptides, produced by different engineering probiotics, with antimicrobial, antiviral, antidiabetic, and antihypertensive activities, as well as their potential use as functional ingredients, is discussed here. Besides, the effectiveness and safety aspects of these bioactive peptides were also described.

Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability

Yeast cells are a rich source of protein and have long been investigated for the production of yeast extract as a source of bioactive peptides with different documented bioactivity, e.g. antioxidant, ACE-inhibitory, antidiabetic, as well as prevention of chronic diseases and providing immune responces. Furthermore, yeast cells are known to contribute to generation of bioactive peptides due to their proteolytic activity during fermentation processes, and also release of antimicrobial peptides during growth. Although reports on preparation and characteristic of yeast extract increased tremendously, research on the functional properties of yeast extract attributed to the content of bioactive peptides and production methods lack a systematic review. Also, the contribution of yeast cells to the production of bioactive peptides during the growth and fermentation process has not been summarized previously. This review summarizes previous studies on yeast-derived peptides, the production methods, the bioactivity, the mechanism of action, as well as the structure-function relationship, and stability of identified peptides. This article would be helpful to promote the application of yeast-derived peptides in research and commercialization. Yeast cells and yeast extract have great potentials for producing bioactive peptides with multiple functionalities. Current scientific evidence regarding the potential health benefit of yeast highlights the need for additional investigation on the bioactivity of peptides as influenced by production and purification methods. Also, predicting and designing new peptide sequences with specific functionality with the aid of bioinformatics tools, animal and human studies will effectively transfer these findings into practical and market applications. • Yeast extract is a source of bioactive peptides under the influence of production method. • The proteolytic activity of yeast leads to production of peptides in fermented foods. • Yeast cells are capable of releasing antimicrobial peptides. • Antioxidant, ACE-inhibitory, and antimicrobial activity are mostly reported for yeast derived peptides.

Potential effects of germinated legumes in dyslipidemic rats

Legumes have good nutritional value and are consumed by a lot of people all over the world and particularly the relatively low-income individuals. It is thus important to always try to further improve the nutritional value of these legumes using simple processing. In the present study, chickpea and soybean were soaked and germinated before involved in a diet given to animals suffering from dyslipidemia due to consumption of animal fat (Lamb fat). The generation of bioactive peptides after germination was followed by SDS PAGE. A feeding experiment was conducted where groups of albino rats were used, some were given the diet containing fat and the others were given a diet supplemented with either chickpea or soybean once non-germinated and the other germinated seeds. The produced dyslipidemia and the change in lipid parameters in all groups were biochemically and histopathologically assessed. The results proved that the deleterious effect of feeding lamb fat was corrected to a good extent when the diet contains germinated legumes. The conclusion is that germination of legumes generates bioactive peptides. This in addition to other compounds with bioactive action such as polyphenols possesses antioxidant power that helps to prevent the deleterious effect of dyslipidemia.

Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties

Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties

Simulated gastrointestinal digestion of camel and bovine casein hydrolysates: Identification and characterization of novel anti-diabetic bioactive peptides

Camel milk proteins are an important substrate for bioactive peptides generation. This study investigates in-vitro antidiabetic effect (via inhibition of α-amylase (AA), α-glucosidase (AG) and dipeptidyl peptidase IV (DPP-IV)) of bovine (BC) and camel casein (CC) hydrolysates. Further, effect of simulated gastrointestinal digestion (SGID) on inhibitory potential of generated hydrolysates was also explored. Both BC and CC hydrolysates displayed potent inhibitory properties against AA (IC50 value- 0.58 & 0.59 mg/mL), AG (IC50 value- 1.04 & 0.59 mg/mL) and DPP-IV (IC50 value- 0.62 & 0.66 mg/mL), respectively. Among different peptides identified in BC and CC hydrolysates, it was observed that FLWPEYGAL was predicted to be most potent inhibitory peptide against AA. While LPTGWLM, MFE and GPAHCLL as most active inhibitor of AG and HLPGRG, QNVLPLH and PLMLP were predicted to be active against DPP-IV. Overall, BC and CC hydrolysates can be proposed to be used in different food formulations as functional antidiabetic agents.

Indigenous Microbiota to Leverage Traditional Dry Sausage Production.

The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.