Article
Chemistry, Applied
Andrea Cerrato, Sara Elsa Aita, Chiara Cavaliere, Aldo Lagana, Carmela Maria Montone, Susy Piovesana, Riccardo Zenezini Chiozzi, Anna Laura Capriotti
Summary: The study analyzed native peptides from sea bass muscle using two different approaches: peptidomics analysis for medium-sized peptides and suspect screening analysis for short peptides. The method can also be extended to any peptide mixture from other food matrices.
Article
Food Science & Technology
Jiayu Zhang, Mengdi Li, Ying Lv, Shuntang Guo, Baichong Yang
Summary: The study investigated the protein aggregates and in vitro digestibility of soymilk, as well as dry-heated soybeans (DHS) at 160 degrees C and 200 degrees C. The results showed that thermal treatment led to the formation of different types of insoluble protein aggregates. The in vitro digestibility was higher for 160 degrees C DHS compared to soymilk and 200 degrees C DHS.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Yaocen Wang, Feng Sun, Zhuoying Wang, Xuyuan Duan, Qingwei Li, Yue Pang, Meng Gou
Summary: In this study, 4528 endogenous peptides were identified from the buccal glands of lampreys, and four candidate bioactive peptides were validated for their antibacterial, anti-inflammatory, and ACE inhibitory activities. The results showed that one peptide had anti-inflammatory activity, another peptide exhibited antibacterial activity against gram-positive bacteria, and the third peptide demonstrated good ACE inhibitory activity. These findings provide new insights into the blood-sucking mechanism of lampreys.
Article
Chemistry, Applied
Tessa B. Moyer, Wyatt J. Schug, Leslie M. Hicks
Summary: This study utilizes in silico predictions, proteomics, and simulated gastrointestinal digestions to identify digestion resistant cysteine-rich peptides (CRPs) within Amaranthus hypochondriacus seeds. Thirteen in silico predicted CRPs were detected in a seed extract, providing evidence for the translation of five CRP families. Mature forms of six CRPs were characterized via top-down proteomics, revealing multiple post translational modifications. All six peptides demonstrated resistance to simulated gastrointestinal digestion, suggesting that A. hypochondriacus CRPs may exhibit bioactivity after consumption and should be prioritized for further characterization.
Review
Food Science & Technology
Tolulope Joshua Ashaolu, Chi Ching Lee, Joseph Opeolu Ashaolu, Ozgur Tarhan, Hadi Pourjafar, Seid Mahdi Jafari
Summary: This review focuses on the use of pepsin as a unique protease for generating bioactive peptides (BPs). The properties of BPs and proteases are described, followed by the discussion on pepsin's characteristics and immobilization for BP production. Peptic hydrolysis of unconventional protein sources such as vegetables, fish, seafood, whey, casein, blood plasma, and egg proteins is discussed, highlighting the generation of BPs with various biological activities. The review concludes with the application of BPs in developing food products for their techno-functional properties.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Alejandro Heres, Marta Gallego, Leticia Mora, Fidel Toldra
Summary: Reducing salt in meat products can affect the natural mechanisms of proteolysis, leading to changes in texture and flavor. This study quantified the presence of dipeptides in low-salt Spanish dry-cured ham using mass spectrometry. The results showed a correlation between these dipeptides and taste attributes, as well as potential health benefits.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Applied
Reena Kumari, Nitish Sharma, Sangita Sharma, Sanjukta Samurailatpam, Srichandan Padhi, Sudhir P. Singh, Amit Kumar Rai
Summary: The study aimed to improve the functional properties of soybean meal (SBM) by using proteolytic Bacillus strains isolated from kinema, a fermented soybean product in Sikkim Himalaya. Different Bacillus species were employed for solid state fermentation (SSF) of SBM samples, and the water and methanol extracts of SBM hydrolysates showed increased antioxidant activity. Proteomic analysis of fermented soybean meal identified common and unique peptides produced by different starter cultures, and specific strains, such as B. subtilis KN36D, showed the highest diversity of peptides produced during fermentation. These results highlight the importance of selecting specific strains for fermentation to enhance the nutritional value of raw fermented biomass.
Article
Chemistry, Applied
Yu-Ping Huang, Fernanda Furlan Goncalves Dias, Juliana Maria Leite Nobrega de Moura Bell, Daniela Barile
Summary: Identification of bioactive peptides is becoming increasingly important for food chemists, with a focus on optimizing dimethyl labeling technique for small peptide identification. This method was validated by comparing MS/MS spectra of standards and almond-derived peptides, resulting in the discovery of a large number of bioactive peptides through an online database and literature review.
Article
Neurosciences
George Anis Sarkis, Nicholas Lees-Gayed, Joseph Banoub, Susan E. Abbatielo, Claudia Robertson, William E. Haskins, Richard A. Yost, Kevin K. W. Wang
Summary: This study explored the concept that TBI may trigger global brain proteolysis in the acute post-injury phase, identifying novel injury-dependent proteolytic peptides in CSF samples. Additionally, endogenous proteolytic peptides discovered in human TBI biofluid could potentially serve as useful diagnostic and monitoring tools for TBI.
MOLECULAR NEUROBIOLOGY
(2022)
Review
Food Science & Technology
Plinio A. Trinidad-Calderon, Erika Acosta-Cruz, Maria Natalia Rivero-Masante, Jorge L. Diaz-Gomez, Silverio Garcia-Lara, Laura Margarita Lopez-Castillo
Summary: Maize serves as a foundation of nutrition for billions of people globally, with its by-products being explored for the development of new products and bioactive peptides. However, the efficacy of these peptides in humans has not been confirmed, and further research must address issues such as peptide purity, action specificity, and bioavailability.
JOURNAL OF CEREAL SCIENCE
(2021)
Review
Food Science & Technology
Soren Drud-Heydary Nielsen, Ningjian Liang, Harith Rathish, Bum Jin Kim, Jiraporn Lueangsakulthai, Jeewon Koh, Yunyao Qu, Hans-Jorg Schulz, David C. Dallas
Summary: Partial digestion of milk proteins produces various bioactive peptides. Our research team constructed the milk bioactive peptide database (MBPDB) by thoroughly reviewing existing literature on milk bioactive peptides across species. This article provides a comprehensive update to the data in the MBPDB, and reviews the current state of research for each functional category, including ACE-inhibitory, antimicrobial, antioxidant, DPP-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health, and anticancer activity. This information will contribute to future research on the bioactivities of milk peptides.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Ting Zhang, Ying Hua, Changyu Zhou, Yongzhao Xiong, Daodong Pan, Zhu Liu, Yali Dang
Summary: A high-throughput screening method for umami peptides was established in this study, using mass spectrometry and virtual screening, and validated using sensory evaluation and electronic tongue. The results showed that the method can rapidly screen peptides with umami characteristics and identify key active sites associated with flavor presentation. This has important implications for screening umami peptides and evaluating umami taste.
Article
Food Science & Technology
Elrashdy M. Redwan, Vladimir N. Uversky
Summary: A recent study provides a detailed description of endogenous bioactive peptides in the milk of Dromedary and Bactrian camel, uncovering the latent therapeutic potential of camel milk.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Cardiac & Cardiovascular Systems
Shenglong Zhao, Chenghong Yin, Yanhong Zhai, Zhaoxia Jia, Shaofei Su, Yifan Lu, Lanlan Meng, Chunbo Li, Xiang Liu, Yuting Cong, Youran Li, Ying Liu, Lu Chen, Jing Wang, Zhengwen Xu, Yuanyuan Zheng, Zhi Sun, Ruben Y. Luo, Xiaobo Yu, He S. Yang, Xiaowei Liu, Zhen Zhao, Zheng Cao
Summary: The study identified and validated a novel three-peptide biomarker panel predictive for preeclampsia in pregnant women using peptidomics. The levels of three peptides (FGA-1033.4, ITIH4-2026.9, ITIH4-2051.1) showed significant differences between PE-positive and PE-negative groups, with an AUC of 0.985 and 0.923 in the discovery and validation cohorts respectively.
FRONTIERS IN CARDIOVASCULAR MEDICINE
(2022)
Article
Nutrition & Dietetics
Maryam Atef, Yasmina Ait Chait, Seyed Mahdi Ojagh, Ali Mohammad Latifi, Mina Esmaeili, Riadh Hammami, Chibuike C. Udenigwe
Summary: Peptide fractions from fish skin collagen showed antibacterial activity against Escherichia coli and Salmonella strains, with papain hydrolysate demonstrating the best activity against E. coli. After acetone fractionation, the peptide fractions from Neutrase and papain hydrolysates exhibited enhanced dose-dependent inhibition of the growth of four Salmonella strains.