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
Chemistry, Multidisciplinary
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: Bioactive peptides were successfully produced from fish and beef skeletal muscles, showing antioxidant, angiotensin-converting enzyme inhibitory, and antimicrobial activities after hydrolysis and purification.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Waqas N. Baba, Bincy Baby, Priti Mudgil, Chee-Yuen Gan, Ranjit Vijayan, Sajid Maqsood
Summary: This study investigated the ACE inhibiting potential of peptic camel whey hydrolysates under different hydrolysis conditions. Through peptide sequencing and in silico analysis, specific peptides with potential ACE and renin inhibitory activities were identified. Enzymatic hydrolysis of camel whey proteins may release peptides with potential anti-hypertensive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Silvia Villaro, Sergio Jimenez-Marquez, Evan Musari, Ruperto Bermejo, Tomas Lafarga
Summary: The microalga Arthrospira platensis BEA 005B was cultured in raceway photobioreactors, achieving a high biomass productivity of 28.2 g.m-2.day-1. The biomass contained abundant proteins and carbohydrates, as well as phycocyanins and allophycocyanins. The use of ultrasounds and high-pressure homogenisation efficiently recovered proteins, with ultrasounds requiring lower energy than high-pressure homogenisation. In silico analysis suggested that papain and ficin could release bioactive peptides with various health benefits, and in vitro evaluations confirmed their bioactivity along with Alcalase and pepsin.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biology
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: This study purified and characterized bioactive peptides with inhibitory action on ACE, antimicrobial and antioxidant properties from frozen chicken breast. Chicken hydrolysate showed potential as a natural preservative by reducing bacterial growth and lipid oxidation in chicken breast.
Article
Biochemistry & Molecular Biology
Mune Mune Martin Alain
Summary: Cowpea protein hydrolysates were prepared using three different enzymes and their bioactive properties were analyzed. In silico analysis revealed the presence of potential bioactive peptides in the primary structure of the proteins. The hydrolysate prepared with alcalase showed higher ACE inhibitory and DPPH scavenging activity due to its higher degree of hydrolysis and specific structural factors influencing the release of bioactive peptides.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Review
Food Science & Technology
Boye Liu, Nana Li, Fusheng Chen, Jingsi Zhang, Xiaorui Sun, Lei Xu, Fang Fang
Summary: Recent scientific evidence suggests that protein hydrolysates contain bioactive peptides that can benefit human health, but the bitter-tasting hydrophobic peptides in these hydrolysates negatively impact the sensory quality of resulting products. Various approaches to reduce, mask, and remove the bitter taste have been reported. This review paper focuses on the advances in understanding the structure-bitterness relationship of peptides, the release mechanism of bitter peptides, and the methods to debitter protein hydrolysates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Ana Paula Folmer Correa, Flavio Fonseca Veras, Camila Carvalho Lago, Caciano Pelayo Zapata Norena, Adriano Brandelli
Summary: The study aimed to encapsulate a sheep whey hydrolysate (SWH) with antioxidant and antihypertensive properties, produced by a novel proteinase P7, using prebiotic gum Arabic as the encapsulating material through spray-drying and freeze-drying methods. The microcapsules produced by spray-drying showed better characteristics, such as lower moisture content (3.9%), higher hygroscopicity (18.9%), and superior antioxidant and antihypertensive activities compared to those produced by freeze-drying. Additionally, the encapsulated SWH maintained its biological properties during simulated gastrointestinal conditions.
INTERNATIONAL DAIRY JOURNAL
(2023)
Review
Chemistry, Multidisciplinary
Rhessa Grace Guanga Ortizo, Vishal Sharma, Mei-Ling Tsai, Jia-Xiang Wang, Pei-Pei Sun, Parushi Nargotra, Chia-Hung Kuo, Chiu-Wen Chen, Cheng-Di Dong
Summary: Bioactive peptides derived from fish byproduct protein hydrolysate have vast potential as functional food ingredients. Enzymatic hydrolysis is the preferred method for the preparation of these peptides due to its high specificity, mild reaction conditions, and lack of residual organic solvents. However, the use of proteases and the availability of food-grade enzymes pose limitations. Current research focuses on the purification and identification of these peptides, as well as their bioactivities, including antiproliferative, antimicrobial, antihypertensive, antiglycemic, antitumor, and antioxidative functions. The growing interest in proteomics and the utilization of marine and aquatic waste stems from the bioactivity and sustainability of these products.
APPLIED SCIENCES-BASEL
(2023)
Article
Nutrition & Dietetics
Preeti Sarkar, Alessandra Pecorelli, Brittany Woodby, Erika Pambianchi, Francesca Ferrara, Raj Kumar Duary, Giuseppe Valacchi
Summary: This study found that bioactive peptides obtained from edible insect-protein had ACE-inhibitory and antioxidant properties. The enzymatic protein hydrolysates from Antheraea assama and Philosomia ricini pupae showed the highest activities. The purified sub-fractions, F4 and F6, exhibited the highest ACE inhibition and anti-inflammatory properties in endothelial cells. These peptides have the potential to be used as nutritional approaches against hypertension and related cardiovascular diseases.
Article
Food Science & Technology
Emilse C. Lopez, Agustina Eberhardt, Fernanda Marino, Enrique J. Mammarella, Guillermo A. Sihufe, Ricardo M. Manzo
Summary: Antioxidant and ACE-inhibitory activities were obtained by enzymatic hydrolysis of bovine whey, and the results showed that the activities were related to the molecular weight and amino acid residues of the peptides.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Review
Nutrition & Dietetics
Nancy Auestad, Donald K. Layman
Summary: Milk proteins are known for their high nutritional quality due to their essential amino acid composition and various bioactivities, and can be easily separated into casein and whey fractions. Encrypted peptides in these proteins are increasingly recognized as beneficial biologically active metabolites for human health.
Review
Chemistry, Applied
Arshdeep Kaur, Bababode Adesegun Kehinde, Poorva Sharma, Deepansh Sharma, Sawinder Kaur
Summary: Bioactive peptides from food sources have shown potential as therapeutic agents for hypertension by inhibiting ACE and reducing blood pressure. Research has focused on the isolation, hydrolysis, and biofunctionality testing of these peptides, providing valuable literature for hypertension treatment.
Article
Biochemistry & Molecular Biology
Maria Hayes, Leticia Mora, Simona Lucakova
Summary: This study isolated protein and bioactive peptides from Nannochloropsis oculata and characterized their properties. The permeate fraction obtained from the biomass had an ACE-1 inhibitory activity with an IC50 value of 370 μg/mL. Mass spectrometry identified 95 peptide sequences in the permeate fraction, and eight peptides were chemically synthesized based on in silico analysis. In silico digestion simulation also revealed other bioactive peptides. The research highlights the potential of Nannochloropsis oculata as a source of protein and bioactive peptides for the development of functional foods and feeds.
Article
Food Science & Technology
Talita C. E. S. Nascimento, Joao Vitor Dutra Molino, Priscila R. S. Donado, Gualberto S. A. Montalvo, Wellington L. dos Santos, Jose Erick G. Gomes, Joao H. P. M. Santos, Roberto da Silva, Lara Duraes Sette, Adalberto Pessoa Junior, Keila Aparecida Moreira
Summary: The extracellular serine protease produced by Acremonium sp. L1-4B isolated from the Antarctic continent was used to hydrolyze bovine and caprine sodium caseinate, resulting in protein hydrolysates with antioxidant and antihypertensive potential. Mass spectrometry characterization revealed differences in peptide sequences between the bovine and caprine hydrolysates, indicating the potential for developing new functional foods and nutraceutical formulations.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Horticulture
Margaret A. Cliff, Kareen Stanich, Peter M. A. Toivonen
Article
Biochemistry & Molecular Biology
Isabelle M. E. Lacroix, Xiu-Min Chen, David D. Kitts, Eunice C. Y. Li-Chan
Article
Chemistry, Applied
Peter J. Jenkelunas, Eunice C. Y. Li-Chan
Article
Chemistry, Applied
Anisa Loewen, Benny Chan, Eunice C. Y. Li-Chan
Article
Chemistry, Applied
Papungkorn Sangsawad, Sittiruk Roytrakul, Kiattawee Choowongkomon, David D. Kitts, Xiu-Min Chen, Guangtao Meng, Eunice C. Y. Li-Chan, Jirawat Yongsawatdigul
Article
Food Science & Technology
Margaret A. Cliff, Masoumeh Bejaei
FOOD RESEARCH INTERNATIONAL
(2018)
Article
Food Science & Technology
Papungkorn Sangsawad, Kiattawee Choowongkomon, David D. Kitts, Xiu-Min Chen, Eunice C. Y. Li-Chan, Jirawat Yongsawatdigul
JOURNAL OF FUNCTIONAL FOODS
(2018)
Article
Food Science & Technology
Lennie K. Y. Cheung, Haruo Tomita, Toshikazu Takemori
FOOD SCIENCE & NUTRITION
(2018)
Article
Food Science & Technology
Sydney C. Morgan, Mansak Tantikachornkiat, Chrystal M. Scholl, Natasha L. Benson, Margaret A. Cliff, Daniel M. Durall
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Review
Plant Sciences
Lennie K. Y. Cheung, John H. Dupuis, Derek R. Dee, Brian C. Bryksa, Rickey Y. Yada
TRENDS IN PLANT SCIENCE
(2020)
Article
Food Science & Technology
Masoumeh Bejaei, Margaret A. Cliff, Amritpal Singh
Article
Food Science & Technology
Masoumeh Bejaei, Kareen Stanich, Margaret A. Cliff
Summary: This study validated the correlations between instrumental measurements and sensory determinations, successfully developed a classification scheme to group apples based on textural characteristics, and created models to predict sensory attributes from instrumental and compositional analyses.
Article
Food Science & Technology
Lennie Cheung, Rickey Yada
Summary: The article provides an overview of studies using compounds to inhibit coronavirus infection and replication, and discusses the implications of these studies for future antiviral and bioactive food research.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Masoumeh Bejaei, Margaret A. Cliff, Lufiani L. Madilao, Hennie J. J. van Vuuren
Article
Biotechnology & Applied Microbiology
Sydney C. Morgan, Garrett C. McCarthy, Brittany S. Watters, Mansak Tantikachornkiat, Ieva Zigg, Margaret A. Cliff, Daniel M. Durall
FEMS YEAST RESEARCH
(2019)