Article
Agriculture, Multidisciplinary
Meng Gui, Liang Gao, Lei Rao, Pinglan Li, Ying Zhang, Jia-Wei Han, Jun Li
Summary: The study demonstrated that sturgeon skin protein extract hydrolyzed by flavourzyme generated bioactive peptides with antioxidant, DPP-IV inhibitory, and ACE inhibitory activities. Peptides such as P1, P6, P11, and P12 showed strong bioactive properties and potential for use in the health food industry. The molecular docking analysis revealed the mechanisms of action for the bioactive peptides in inhibiting DPP-IV and ACE activities.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Nutrition & Dietetics
Zijiao Qiao, Jiaqi Wang, Zeqi He, Lina Pan, Konglong Feng, Xiaoyu Peng, Qianru Lin, Yu Gao, Mingyue Song, Sufang Cao, Yunjiao Chen, Yong Cao, Guo Liu
Summary: In this study, an ACE-inhibitory peptide was separated and identified from goat milk and found to have potential anti-hypertensive effects. The peptide was able to alleviate the adverse effects of Ang II on vascular smooth muscle cells by inhibiting their proliferation and migration. Transcriptomic analysis revealed the peptide's ability to regulate pathways related to vascular remodeling.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Jingjing Dong, Shen Wang, Xiaoyao Yin, Min Fang, Zhiyong Gong, Yongning Wu
Summary: This study investigated the antihypertensive effect of rice peptide (RP) and revealed its mechanism of action. The results demonstrated that RP could effectively reduce systolic blood pressure in hypertensive rats, potentially through regulating the renin-angiotensin system and nitric oxide release.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Medicinal
Seong-Yeong Heo, Nalae Kang, Eun-A Kim, Junseong Kim, Seung-Hong Lee, Ginnae Ahn, Je Hyeok Oh, A. Young Shin, Dongsung Kim, Soo-Jin Heo
Summary: The study aimed to prepare an ACE-inhibitory peptide from the hydrothermal vent mussel, Gigantidas vrijenhoeki. The peptic hydrolysate showed the highest ACE-inhibitory activity and was fractionated into different molecular weight ranges. The <1 kDa fraction exhibited the strongest ACE inhibitory activity and contained 11 peptide sequences, with KLLWNGKM showing the highest activity and docking results suggesting hydrogen bond formation with ACE active pockets, zinc-binding motif, and zinc ion.
Review
Food Science & Technology
Nishithkumar Jogi, Undiganalu Gangadharappa Yathisha, Ishani Bhat, Bangera Sheshappa Mamatha
Summary: Food proteins are sources for ACE-I inhibitory peptides that can be extracted by enzymatic hydrolysis and exhibit anti-hypertensive activity. However, these peptides are susceptible to degradation by gastrointestinal enzymes during oral consumption. The bio-activity of ACE-I inhibitory peptides is dependent on their intact absorption after gastrointestinal digestion.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Md Yousof Ali, Sumera Zaib, Susoma Jannat, Imtiaz Khan
Summary: Ginsenoside derivatives exhibit significant inhibitory effects on ACE, with protopanaxatriol, protopanaxadiol, and ginsenoside Rh2 showing the most potent inhibition. Molecular docking studies confirmed that ginsenosides inhibit ACE through hydrogen bonds and hydrophobic interactions. Additionally, ginsenosides also stimulate glucose uptake in insulin-resistant cells and have antioxidant properties.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Yanbo Huang, Feng Jia, Jinsong Zhao, Yi Hou, Song-Qing Hu
Summary: This study aimed to explore the angiotensin-converting enzyme (ACE) inhibitory peptides in yeast hydrolysate (YH) and illustrate their molecular and cellular mechanisms. A new competitive ACE inhibitory peptide, VIPVPFF (V7), with an IC50 value of 10.27 mu M, was screened and YH and V7 were found to increase nitric oxide levels and upregulate GUCY1A1 gene expression in human umbilical vein endothelial cells (HUVECs), functioning in several hypertension-related pathways.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Rui Wang, Jianmin Yun, Shujuan Wu, Yang Bi, Fengyun Zhao
Summary: Food-derived hypotensive peptides have gained attention in active peptide research. This study optimized the process of preparing ACE inhibitor peptides through double-enzyme hydrolysis based on ACE inhibition rate. LC-MS/MS analysis detected novel peptides with ACE inhibitory activity and molecular docking revealed their binding to ACE. The study suggests the potential of these peptides for developing novel ACE inhibitor drugs and provides a new approach for the high-value utilization of mushroom scraps.
Article
Agriculture, Multidisciplinary
Jiaxu Wang, Boyue Shao, Jiaxin Li, Zhimin Wang, Mixia Zhang, Lili Jia, Pengfei Yu, Chunli Ma
Summary: This study evaluated the production of ACE-inhibitory peptides during the fermentation of skimmed milk by Lacticaseibacillus paracasei M3 strain and investigated their inhibitory mechanism and stability. The fermented milk showed ACE inhibition activity of 71.94±1.39%. After digestion, the ACE inhibitory activities of the fermented milk were 78.40±1.93% and 74.96±1.73% by gastric juice and pancreatic juice, respectively. Bioinformatics analysis identified 11 peptides from milk proteins, and molecular docking revealed a high affinity between peptide PWIQPK and ACE. In silico proteolysis suggested that PWIQPK is relatively stable in the digestive tract. These findings suggest that milk fermented by L. paracasei M3 has the potential to be used as a functional food with antihypertensive effects.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Yajun Zheng, Panqi Shi, Yan Li, Yongliang Zhuang, You Linzhang, Le Liu, Wei Wang
Summary: The novel ACE-inhibitory hexapeptide GYGYNY demonstrated high inhibitory activity by binding to eight active sites of ACE via short hydrogen bonds. It showed stable inhibitory activity under various conditions but was significantly decreased when exposed to long-term heating or certain metal ions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Carmen Lammi, Giovanna Boschin, Martina Bartolomei, Anna Arnoldi, Gianni Galaverna, Luca Dellafiora
Summary: This study combined computational and in vitro investigations to precisely describe the chemical basis of potent inhibitory peptides. A novel and potent ACE inhibitory peptide was discovered, and the findings could serve as a blueprint for designing new inhibitory peptides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Magdalene M. Aondona, Julius K. Ikya, Moses T. Ukeyima, Tsav-wua J. A. Gborigo, Rotimi E. Aluko, Abraham T. Girgih
Summary: This study found that sesame seed protein hydrolysate and its membrane ultrafiltration peptide fractions showed strong antioxidant and antihypertensive activities, making them potential therapeutic agents for the development of health-enhancing foods.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Lu Lu, Jia Mi, Bo Jin, Lutao Zhang, Qing Luo, Xiaoying Li, Yamei Yan, Youlong Cao
Summary: This study aimed to investigate the inhibitory effect of different anthocyanin purities from Lycium ruthenicum Murray (LRM) on angiotensin-I-converting enzyme (ACE) activity in vitro, and analyze the inhibitory mechanism using molecular docking technology. The results showed that Pt3R5G from LRM effectively inhibited ACE activity, and the inhibition was mediated by hydrogen bonds between Pt3R5G and ACE amino acid residues. Pt3R5G can be considered as a potential plant-based ACE inhibitor for its antihypertensive effects.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Agriculture, Dairy & Animal Science
Priti Mudgil, Ali Ali Redha, Nilesh P. Nirmal, Sajid Maqsood
Summary: Milk protein hydrolysates from different camel breeds showed significant variations in inhibitory effects on antidiabetic and antihypercholesterolemic enzymes, with higher inhibition observed in Hozami and Omani camel breeds. In vitro simulated digestion processes enhanced the bioactive properties of milk from all camel breeds. Breed selection is important for the production of bioactive peptides.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Engineering, Chemical
Kataneh Aalaei, Bekzod Khakimov, Cristian De Gobba, Lilia Ahrne
Summary: The study revealed significant differences in gastric digestion of milk proteins between adult and elderly models, with different milk processing methods showing varying digestion patterns in the elderly digestive system.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Xiaomin Zhou, Maria M. Ulaszewska, Cristian De Gobba, Ansmund Rinnan, Malene W. Poulsen, Jie Chen, Fulvio Mattivi, Rikke Vingborg Hedegaard, Leif Horsfelt Skibsted, Lars Ove Dragsted
Summary: This study identified potential metabolites as biomarkers of intake of heat-treated skimmed milk powder (HSMP) through a parallel study with rats, suggesting the effects of HSMP consumption or dietary AGEs on human health.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Food Science & Technology
Kataneh Aalaei, Bekzod Khakimov, Cristian De Gobba, Lilia Ahrne
Summary: The study found that the digestion efficiency of milk proteins decreased in the elderly model, but showed improvement in the HPP milk at 400 MPa for 15 minutes. Increasing the pressurization time at 600 MPa did not have a significant effect on the digestion efficiency.
Article
Chemistry, Applied
Jose Maria Ruiz-Alvarez, Teresa del Castillo-Santaella, Julia Maldonado-Valderrama, Antonio Guadix, Emilia M. Guadix, Pedro J. Garcia-Moreno
Summary: The interfacial properties of whey protein (WPH) and blue whiting protein (BPH) hydrolysates are influenced by pH, with WPH showing higher interfacial activity at pH 8. This results in smaller oil droplets and a more resistant interfacial peptide layer for stable emulsions. BPH exhibits higher dilatational elasticity and viscosity at pH 2, leading to stable emulsions at this pH but not at pH 8.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Carmen Berraquero-Garcia, M. Carmen Almecija, Emilia M. Guadix, Raul Perez-Galvez
Summary: This study proposes the enzymatic hydrolysis of blood protein to produce hydrolysates rich in haemic iron and antioxidant peptides. Subtilisin and trypsin treatments were found to be effective in recovering haem iron as soluble peptides, while also producing hydrolysates with high levels of in vitro antioxidant activities. These findings suggest the potential use of blood protein hydrolysates as iron fortification supplements.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qian Li, Jing Liu, Lichuang Cao, Longteng Zhang, Wender L. P. Bredie, Jeanette Otte, Rene Lametsch
Summary: The addition of modified hydrolysates to sausages can improve sensory perception and antioxidant properties. Gamma-glutamylated hydrolysates from hemoglobin have a stronger taste-enhancing effect and can slow down lipid peroxidation in sausages.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Chemistry, Applied
Nor E. Rahmani-Manglano, Nykola C. Jones, Soren V. Hoffmann, Emilia M. Guadix, Raul Perez-Galvez, Antonio Guadix, Pedro J. Garcia-Moreno
Summary: The secondary structure of whey protein concentrate hydrolysate (WPCH) was investigated using Synchrotron Radiation Circular Dichroism (SRCD). The study found that enzymatic hydrolysis resulted in peptides with a highly unordered structure in solution. However, when adsorbed at the oil/water interface, WPCH increased the alpha-helical content and improved thermal stability. The encapsulating agents and drying technique did not significantly modify the conformation of WPCH at the interface, but electrospraying had an effect on the obtained spectra.
Article
Chemistry, Applied
Nor E. Rahmani-Manglano, Manuel Tirado-Delgado, Pedro J. Garcia-Moreno, Antonio Guadix, Emilia M. Guadix
Summary: The influence of emulsifier type and encapsulating agent on the bioaccessibility of microencapsulated fish oil was investigated. It was found that the WPCH-based interfacial layer prevented oil droplet coalescence better than TW20, resulting in a higher bioaccessibility of the microencapsulated oil.
Article
Biochemistry & Molecular Biology
Jeimmy Lizeth Ospina-Quiroga, Pedro J. Garcia-Moreno, Antonio Guadix, Emilia M. Guadix, Maria del Carmen Almecija-Rodriguez, Raul Perez-Galvez
Summary: This study evaluated the physical and oxidative stabilities of fish oil-in-water emulsions stabilized with plant-based protein hydrolysates. The results showed that these hydrolysates can be used as natural antioxidants in food emulsions and effectively inhibit lipid oxidation.
Review
Food Science & Technology
Carmen Berraquero-Garcia, Raul Perez-Galvez, F. Javier Espejo-Carpio, Antonio Guadix, Emilia M. Guadix, Pedro J. Garcia-Moreno
Summary: Bioactive peptides derived from enzymatic hydrolysis are gaining attention for their potential applications in supplements, pharmaceuticals, and functional foods. However, their high susceptibility to degradation during gastrointestinal digestion limits their inclusion in oral delivery systems. Encapsulation techniques, such as monoaxial spray-drying and electrospraying, can stabilize bioactive peptides, improving their bioaccessibility and potential for use in various industries.
Review
Biochemistry & Molecular Biology
Julia Rivera-Jimenez, Carmen Berraquero-Garcia, Raul Perez-Galvez, Pedro J. Garcia-Moreno, F. Javier Espejo-Carpio, Antonio Guadix, Emilia M. Guadix
Summary: Inflammation is the immune system's response to harmful stimuli, with the aim of eliminating irritants and promoting tissue repair. Current anti-inflammatory drugs have limitations and side effects, so researchers are looking for alternative and more selective therapies from natural products. Small peptides with low molecular weight and short amino acid chains are found to be highly active, and the presence of hydrophobic and positively charged amino acids is common. Interestingly, a large percentage of anti-inflammatory peptides can be found in sustainable protein sources. However, not all peptides with in vitro anti-inflammatory potential achieve good scores in in silico bioactivity predictors, highlighting the need for bioinformatics tools to complement in vitro experiments with prediction of potential bioactive peptides.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
