Article
Food Science & Technology
Xinge Zhang, Rongchun Wang, Cuilin Cheng, Yingchun Zhang, Ying Ma, Weihong Lu
Summary: Peptides with inhibitory activity against DPP-IV were obtained by hydrolyzing sheep whey protein, and RL8 and MQ9 were identified as potential natural DPP-IV inhibitors by binding to the enzyme and occupying its active site.
Article
Food Science & Technology
Daqiao Yang, Chunsheng Li, Laihao Li, Xianqing Yang, Shengjun Chen, Yanyan Wu, Yang Feng
Summary: Through metagenomics and peptidomics, 400 novel dipeptidyl peptidase-IV inhibitory peptides (D4IPs) with DPP-IV inhibition structure and high hydrophobicity were identified in fermented mandarin fish. The correlation network map revealed significant correlations between Lactococcus, Bacillus, Lysobacter, Pelagivirga, Kocuria, Escherichia, Streptococcus, Peptostreptococcus and the majority of D4IPs. This study provides important insights into proteases and related microbial strains for the targeted preparation of D4IPs in fermented mandarin fish.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Mohammadreza Khalesi, Maria Cermeno, Richard J. FitzGerald
Summary: The study investigated the impact of whey protein denaturation on the digestibility and biological activity of milk protein concentrate-85 (MPC85) in vitro. Two samples, MPC85S1 and MPC85S2, with undenatured whey protein levels of 16.6 and 6.0 g/100 g overall protein, respectively, had similar in vitro protein digestibility corrected amino acid scores of 1.14. The samples underwent simulated gastric and intestinal digestion, and the resulting digests were analyzed for various properties. The results showed higher digestibility and bioactivities for low-denatured MPC85 compared to high-denatured MPC85 during gastric digestion, but both samples were digested to a similar extent during intestinal digestion.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Chemistry, Applied
Francesca Accardo, Giulia Leni, Tullia Tedeschi, Barbara Prandi, Stefano Sforza
Summary: In this study, the effects of different pH values and temperatures on the molecular structure and digestibility of whey proteins were investigated. The results showed that whey proteins were more susceptible to molecular modifications and had decreased digestibility under basic pH and high temperature conditions. However, under neutral and acidic conditions, increasing temperature improved the digestibility of whey proteins, despite some structural changes.
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)
Review
Food Science & Technology
L. B. Olvera-Rosales, A. E. Cruz-Guerrero, J. M. Garcia-Garibay, L. C. Gomez-Ruiz, E. Contreras-Lopez, F. Guzman-Rodriguez, L. G. Gonzalez-Olivares
Summary: Bioactive peptides derived from whey proteins have various potential health benefits, such as immunomodulatory, antibacterial, antihypertensive, antioxidant, and opioid activities. Clinical studies are crucial to evaluate the suitability of these peptides for applications in food technology.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Mengdi Chen, Daodong Pan, Tianqiong Zhou, Xinchang Gao, Yali Dang
Summary: The novel umami peptide IPIPATKT exhibited excellent dual DPP-IV and ACE inhibitory activities, displaying significant physiological effects in cellular and in vivo models.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Lingyan Dai, Lingxin Kong, Xiao Cai, Peng Jiang, Nian Liu, Dongjie Zhang, Zhijiang Li
Summary: This study developed potential dipeptidyl peptidase IV (DPP-IV) inhibitory oligopeptides from sorghum kafirin using in silico and in vitro methods. The inhibitory activities of these peptides were confirmed through molecular docking and in vitro experiments, and their potential in the treatment of diabetes was highlighted.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Papungkorn Sangsawad, Sasikan Katemala, Danou Pao, Saranya Suwanangul, Rachasit Jeencham, Manote Sutheerawattananonda
Summary: This study aimed to produce bioactive peptides from sericin using enzymatic hydrolysis methods, with neutrase producing peptides with the strongest DPP-IV and ACE inhibitory activities. The peptides remained stable even after simulated in vitro gastrointestinal digestion and ultrafiltration, showing promise as dietary ingredients for alleviating metabolic syndromes.
Article
Agriculture, Multidisciplinary
Long He, Yingying Cao, Xinyue Wang, Yanru Wang, Ling Han, Qunli Yu, Li Zhang
Summary: Dual modification of collagen using ionic liquid (IL) and ultrasound (US) improves the hydrolytic degree of collagen, enhances the exposure of tyrosine and phenylalanine, and increases the proportion of small molecular peptides. The combination of IL and US further increases the hydrophobic amino acid residues and DPP-IV inhibitory activity of collagen peptides with small molecular weight. Enhanced hypoglycemic activity of collagen peptides can be achieved through this dual modification.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemical Research Methods
Shweta Thakur, Jyoti Chhimwal, Robin Joshi, Manglesh Kumari, Yogendra Padwad, Rajiv Kumar
Summary: A novel bioactive peptide BP1 from Picrorhiza kurroa Royle ex Benth. was found to have antioxidant potential and inhibitory activities against ACE and DPP-IV, making it a potential candidate for peptide-based therapeutics in treating diabetes, cardiovascular diseases, and other diseases associated with ROS.
JOURNAL OF PROTEOME RESEARCH
(2021)
Article
Engineering, Chemical
Maria Quevedo, Heike P. Karbstein, M. Azad Emin
Summary: The study investigated the denaturation of whey protein isolate under various conditions, finding that changes in protein concentration, temperature, shear rate, and pH all influenced the reaction rates and activation energy of denaturation. Increasing protein concentration lowered aggregation onset temperature and reaction rates, while higher temperature and shear rate increased reaction rates and decreased activation energy.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
Marta Santos-Hernandez, Maria Cermeno, Isidra Recio, Richard J. FitzGerald
Summary: Dietary proteins play a role in regulating glucose homeostasis through inhibiting DPP-IV, inducing incretin secretion, or directly stimulating insulin secretion. Casein and whey proteins exhibit potent DPP-IV inhibitory activities, while gastric digests do not induce insulin secretion.
Article
Chemistry, Applied
Qiongyao Xu, Lin Zheng, Mingtao Huang, Mouming Zhao
Summary: Collagen contains abundant DPP-IV inhibitory peptide motifs, and Gly-Pro-type peptides with 4 to 9 residues exhibit potent DPP-IV inhibition. Different proteases have discrepancy in releasing these peptides.
Article
Agriculture, Multidisciplinary
Jingyan Pei, Zhu Liu, Daodong Pan, Yufen Zhao, Yali Dang, Xinchang Gao
Summary: Diabetes is a metabolic disease that requires long-term treatment, and bioactive peptides have emerged as potential drugs in diabetes treatment. A peptide called VPLVM was found to interact with DPP-IV and exert hypoglycemic effects through intestinal absorption, showing great potential as a candidate for hyperglycemia treatment.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Padraigin A. Harnedy-Rothwell, Chris M. McLaughlin, William Crowe, Philip J. Allsopp, Emeir M. McSorley, Martin Devaney, Jason Whooley, Brian McGovern, Vadivel Parthsarathy, Finbarr P. M. O'Harte, Richard J. FitzGerald
Summary: The study shows that a boarfish protein hydrolysate with anti-diabetic activity, incorporated into tomato-based beverages, retained its DPP-IV inhibitory activity and peptide profile after thermal treatment and storage, indicating that tomato-based beverages are suitable delivery vehicles for biofunctional peptide ingredients.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Alan Connolly, Maria Cermeno, Adeola M. Alashi, Rotimi E. Aluko, Richard J. FitzGerald
Summary: This study compared the in vitro bioactive properties of different phenolic extracts from Brewers' spent grain (BSG) and found that pH-shift extracts showed better antioxidant properties, while enzyme-aided extracts had higher ACE inhibitory activity and hypotensive effects in vivo.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Nutrition & Dietetics
Matthew J. Lees, David Nolan, Miryam Amigo-Benavent, Conor J. Raleigh, Neda Khatib, Padraigin Harnedy-Rothwell, Richard J. FitzGerald, Brendan Egan, Brian P. Carson
Summary: Fish-derived proteins, particularly fish protein hydrolysates (FPH), have the potential to be high-quality sources of dietary protein while enhancing economic and environmental sustainability. A study comparing blue whiting-derived protein hydrolysate (BWPH) with whey protein isolate (WPI) and a control group found that both BWPH and WPI showed potential in promoting aminoacidaemia and skeletal muscle anabolism.
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.
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
Biochemistry & Molecular Biology
Marta Santos-Hernandez, Maria Cermeno, Isidra Recio, Richard J. FitzGerald
Summary: Dietary proteins play a role in regulating glucose homeostasis through inhibiting DPP-IV, inducing incretin secretion, or directly stimulating insulin secretion. Casein and whey proteins exhibit potent DPP-IV inhibitory activities, while gastric digests do not induce insulin secretion.
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.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
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
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
