Article
Microbiology
Vincenzo Castellone, Barbara Prandi, Elena Bancalari, Tullia Tedeschi, Monica Gatti, Benedetta Bottari
Summary: The time of ripening greatly affects the characteristics of long-ripened cheese, such as Parmigiano Reggiano, through the interrelationship between microbiota and proteolysis. This study investigated the presence of potentially bioactive peptides in different ripening times of Parmigiano Reggiano cheese samples, and their fate after simulated gastrointestinal digestion. The results provided valuable information regarding the quality drivers of cheese and the release of functional compounds during digestion.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Article
Nutrition & Dietetics
Jessica L. Correa, Jose Edgar Zapata, Blanca Hernandez-Ledesma
Summary: The estimated rise in world population over the next few years will lead to a deterioration in global food security. Consumers are turning to sustainable and nutrient-rich foods that substitute animal products to reduce their impact on the environment. Traditional and underutilized plants are gaining interest as alternative protein sources. Erythrina edulis proteins have been found to have antioxidant and immunostimulatory effects.
Article
Chemistry, Applied
Milagros Arnal, Marta Gallego, Pau Talens, Leticia Mora
Summary: Legumes can be hydrolysed to generate antidiabetic peptides that inhibit carbohydrate digestive enzymes. The thermal treatment applied during cooking and the subsequent digestion process impact the degree of protein hydrolysis and the activity of the peptides. This study evaluated the alpha-amylase inhibitory activities of cooked and digested green peas, chickpeas, and navy beans, and analyzed the peptide profiles after different thermal treatments. The results showed that all peptide extracts inhibited alpha-amylase, and the <3 kDa peptide fraction was responsible for the main activity. Microwave cooking had the highest impact on green peas and navy beans, while no specific thermal treatment stood out for chickpeas. Peptidomics analysis identified a total of 205 peptides in the <3 kDa fraction, with 43 potentially bioactive peptides according to in silico analysis. The quantitative results also revealed differences in the peptide profiles among legume types and thermal treatments.
Article
Food Science & Technology
Raffaele Colosimo, Ana-Isabel Mulet-Cabero, Kathryn L. Cross, Kathrin Haider, Cathrina H. Edwards, Frederick J. Warren, Tim J. A. Finnigan, Peter J. Wilde
Summary: The study compares the release of beta-glucans in fungal and plant samples, finding that cooking and digestion lead to the release of beta-glucans in fungal samples, while uncooked fungal samples do not release beta-glucans. It also suggests that protein and carbohydrate digestion does not affect beta-glucan release. Increased viscosity is observed in samples with significant beta-glucan release at the end of gastrointestinal digestion.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Mussa Makran, Diego Miedes, Antonio Cilla, Reyes Barbera, Guadalupe Garcia-Llatas, Amparo Alegria
Summary: The increase in the senior population has led to a growing interest in evaluating their food digestion abilities. Current studies show that oral physiological changes in the elderly can affect food disintegration and digestion. Proteolysis tends to be diminished or delayed in elderly conditions, while lipid digestibility increases. Lactose release is lower and starch hydrolysis varies depending on the food matrix and system model. Micronutrient bioaccessibility is reduced in elderly conditions. Future studies should consider oral phase adaptation and the inclusion of non-glycolytic enzymes.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Mariana Sisconeto Bisinotto, Daniele Cristina da Silva, Luciana de Carvalho Fino, Fernando Moreira Simabuco, Rosangela Maria Neves Bezerra, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco
Summary: Cashew nuts, mainly consumed as snacks, have gained interest in broken kernels for their added value. The study evaluated the antioxidant capacity and potential prebiotic effect of defatted cashew nut flour through simulated gastrointestinal digestion, showing significant increase in antioxidant capacity in the soluble digested fraction and potential prebiotic effect in the insoluble digested fraction. The high protein content and presence of antioxidant peptides make defatted cashew nut flour a promising functional food ingredient.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Tausif Ahmed, Xiaohong Sun, Chibuike C. Udenigwe
Summary: This systematic review investigated peptide sequences and structural stability, finding that peptides resistant to gastrointestinal digestion had smaller molecular size and hydrophobicity, higher positive net charge at intestinal pH, branched-chain aliphatic N-terminal residues, the absence of C-terminal leucine, higher histidine content, and higher proline, especially at the C-terminal, compared to unstable peptides. These findings provide important guidelines for the selection and rational design of BAPs with conserved structure and therapeutic activity in vivo.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Mariela Rodriguez, Valeria A. Tironi
Summary: The potential of peptides from Amaranthus manteggazianus seeds to scavenge peroxyl radicals and exhibit antioxidant activity on intestinal cells was studied. The beverage derived from the seeds showed greater antioxidant activity compared to the flour.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yanan Shi, Guangqiang Wei, Aixiang Huang
Summary: This study characterized peptides in Chinese Rushan and Naizha cheeses, finding diverse bioactivities. Rushan cheese primarily derived peptides from casein, while Naizha cheese mainly came from kappa-casein and minor proteins. The study also discovered peptides with ACE inhibition, antibacterial, immunomodulatory, and antioxidant activities.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Kai Wang, Lihua Han, Hui Hong, Jing Pan, Huaigao Liu, Yongkang Luo
Summary: Unregulated oxidative reactions in the human body or food system can have harmful effects on food quality and human health. This study aimed to develop novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion. The peptides with molecular weight < 1 kDa demonstrated the greatest antioxidant capacity after transepithelial transport, with LVPVAVF showing the highest DPPH radical scavenging activity.
Article
Chemistry, Applied
Eslim Sugey Sandoval-Sicairos, Ada Keila Milan-Noris, Diego Armando Luna-Vital, Jorge Milan-Carrillo, Alvaro Montoya-Rodriguez
Summary: This study identified bioactive peptides, especially anti-inflammatory ones, released from germinated amaranth during in vitro gastrointestinal digestion, showing potential for combating non-communicable diseases.
Article
Biochemical Research Methods
Jessica Gathercole, Evelyne Maes, Ancy Thomas, Robert Wieliczko, Anita Grosvenor, Stephen Haines, Stefan Clerens, Santanu Deb-Choudhury
Summary: Understanding the functional attributes of meat proteins is crucial for determining their nutritional benefits. Liquid chromatography-mass spectrometry (LC-MS) was used to compare the molecular peptide features during the digestion process of powdered meat and its enzymatically produced hydrolysate. The results showed that the hydrolysate did not undergo extensive digestion, while the powdered meat was digested in both gastric and intestinal phases.
JOURNAL OF PROTEOMICS
(2023)
Review
Biochemistry & Molecular Biology
Ivana Prodic, Maja Krstic Ristivojevic, Katarina Smiljanic
Summary: Thermally processed peanuts are used as plant models to study the allergenicity and antioxidant capacity of protein-rich foods. This study reviews the composition of peanuts and their proteins, focusing on recent proteomic studies. It elaborates on the role of thermal processing and gastrointestinal digestion on allergenicity and antioxidant properties, as well as the antioxidant properties of bioactive peptides from nuts. The study highlights the need to consider the antioxidant contribution of proteins and carbohydrates in addition to polyphenols and vitamins before and after gastrointestinal digestion.
Article
Food Science & Technology
Mehvesh Mushtaq, Adil Gani, Nairah Noor, F. A. Masoodi
Summary: The study isolated and identified LAB from Kradi cheese, with Lb. planatrum showing the highest hydrophobicity and antimicrobial activity. After simulated gastrointestinal digestion, the water-soluble peptide extract from the cheese exhibited significantly increased bioactivity, including antioxidant, anti-cancer, and anti-hypertensive activities. These results suggest that Kradi cheese may be considered as a potential source of bioactive peptides and probiotics, qualifying it as a functional food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mohammadreza Khalesi, Richard J. FitzGerald
Summary: MPC85 samples with different levels of native whey protein were compared for their technofunctional properties, showing differences in flowability, viscosity, color properties, emulsification, and buffering capacity. The study demonstrated that MPCs with varying levels of WP denaturation could be targeted for different functional applications. Further research is needed to determine the minimal/maximum level of denaturation required to induce technofunctional property differences.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Priti Mudgil, Waqas N. Baba, Hina Kamal, Richard J. FitzGerald, Hassan M. Hassan, Mohammed Akli Ayoub, Chee-Yuen Gan, Sajid Maqsood
Summary: Cow and camel casein hydrolysates showed differing levels of inhibition towards lipid digesting enzymes, with the camel casein hydrolysates demonstrating stronger inhibition. After simulated gastrointestinal digestion, both types of hydrolysates showed significant improvement in the inhibition of pancreatic lipase and cholesteryl esterase, suggesting their potential as a source of peptides with promising inhibitory properties.
Article
Food Science & Technology
Manuel Felix, Maria Cermeno, Richard J. FitzGerald
Summary: This study investigated the emulsifying and bioactive properties of fava bean protein hydrolysates at different degrees of hydrolysis and pH levels. The low degree of hydrolysis sample showed better emulsifying properties and higher antioxidant activity at pH 8.0. The hydrolysate emulsions were able to maintain their ability to inhibit DPP-IV and ACE activities even after simulated gastrointestinal digestion, suggesting potential for the development of bioactive emulsions.
FOOD RESEARCH INTERNATIONAL
(2021)
Meeting Abstract
Nutrition & Dietetics
S. Heffernan, P. A. Harnedy-Rothwell, S. Gite, J. Whooley, L. Giblin, R. J. FitzGerald, N. M. O'Brien
PROCEEDINGS OF THE NUTRITION SOCIETY
(2022)
Article
Biochemistry & Molecular Biology
Thanyaporn Kleekayai, Aileen O'Neill, Stephanie Clarke, Niamh Holmes, Brendan O'Sullivan, Richard J. FitzGerald
Summary: Parameters such as choice of enzyme, reaction pH, and drying process have an impact on the physicochemical and biofunctional properties of whey protein hydrolysates (WPHs) generated by enzymatic hydrolysis. Spray-dried (SD) WPHs have spherical particles, higher moisture content, and higher antioxidative properties compared to freeze-dried (FD) WPHs. Both hydrolysis and drying processes affect the biofunctional activity of WPHs.
Article
Food Science & Technology
Alice Gruppi, Maria Dermiki, Giorgia Spigno, Richard J. FitzGerald
Summary: This study investigated the physicochemical properties of hydrolysates generated from different protein sources using two enzymes. The degree of hydrolysis increased with incubation time, and the hydrolysis with Debitrase HYW20 (TM) resulted in higher levels of small peptides compared to Prolyve (TM). The effect of hydrolysis on physicochemical properties varied depending on the substrate and the heat inactivation step had an impact on the physical properties of the hydrolysates.
Article
Food Science & Technology
Adriana CunhaNeves, Padraigin A. Harnedy-Rothwell, Richard J. FitzGerald
Summary: Large quantities of mussel byssus, a fibrous material rich in collagen, are generated as a byproduct of the mussel-processing industry. Extracting collagen from this material using food-friendly strategies has been challenging due to its complex structure. In this study, an enzyme-aided method was employed to extract collagen from mussel byssus, resulting in a yield of 138.82 +/- 2.25 mg collagen/g dry weight. The enzymatic hydrolysates of the extracted collagen showed significant hydrolysis and exhibited high in vitro bioactivities. These findings suggest that mussel byssus collagen-derived hydrolysates have potential applications as functional food ingredients for the management of metabolic diseases.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Miryam Amigo-Benavent, Richard J. FitzGerald
Summary: This study investigated the impact of thermal treatments on whey protein concentrate hydrolysates, revealing that thermal inactivation methods can alter the apparent viscosity and gelation temperature, highlighting the need for careful selection of thermal treatment conditions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ger Ryan, Jonathan O'Regan, Richard J. FitzGerald
Summary: This study evaluated the glass transition temperature, moisture sorption, and rehydration properties of bovine milk protein isolate (MPI) and its hydrolysates produced with different enzymes. The results showed that enzymatic hydrolysis increased the wettability and solubility of the hydrolysates, as well as their moisture content, while reducing their stability. It is suggested that the manufacture of hydrolysate ingredients with controlled moisture content and storage at controlled ambient temperatures can maintain the improved rehydration properties.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Maria Cermeno, Carmen Bascon, Miryam Amigo-Benavent, Manuel Felix, Richard J. FitzGerald
Summary: Silkworm pupae hydrolysates exhibited significant antioxidant activity, with Alcalase and Prolyve hydrolysates having the highest scavenging activities, and Flavourzyme and Brewers Clarex hydrolysates showing enhanced ferric reducing antioxidant power. Peptides SWFVTPF and NDVLFF demonstrated the highest antioxidant activity in HepG2 cells.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Agriculture, Multidisciplinary
Gurkan Bilir, Mohammadreza Khalesi, Maria Cermeno, Richard J. FitzGerald, Deniz Ekinci
Summary: This study investigated the characterization of proteins from the Irish limpet and assessed their biological activities after gastrointestinal digestion. The findings showed that the digested peptides had higher activity compared to the original proteins. Analysis revealed that these digested peptides contained abundant hydrophilic amino acids and exhibited antioxidant and ACE inhibitory activities. The results indicate that proteins from the Irish limpet have high nutritional value, good digestibility, and could potentially be a source of antioxidative and ACE inhibitory peptides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Ger Ryan, Jonathan O'Regan, Richard J. FitzGerald
Summary: The surface tension, foaming, bitterness, and color properties of bovine milk protein isolate and hydrolysates were evaluated. The hydrolysates showed reduced surface tension, foaming, and color compared to the intact protein, but higher bitterness. The use of specific hydrolytic enzymes can minimize bitterness development.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Maria Cermeno, Maria Dermiki, Thanyaporn Kleekayai, Lydia Cope, Rebecca McManus, Chloe Ryan, Manuel Felix, Cal Flynn, Richard J. FitzGerald
Summary: Enzymatic modification of brewers' spent grain (BSG) can improve ingredient functionality in confectionary products by reducing batter viscosity and muffin hardness while maintaining sensory attributes. Incorporating enzymatically modified BSG at low levels showed comparable sensory properties to unmodified BSG supplemented muffins.
Meeting Abstract
Nutrition & Dietetics
S. Heffernan, P. A. Harnedy-Rothwell, S. Gite, J. Whooley, L. Giblin, R. J. FitzGerald, N. M. O'Brien
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
Meeting Abstract
Nutrition & Dietetics
S. Heffernan, P. A. Harnedy-Rothwell, S. Gite, J. Whooley, R. J. FitzGerald, N. M. O'Brien
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
