Article
Chemistry, Multidisciplinary
Piotr Minkiewicz, Malgorzata Darewicz, Anna Iwaniak
Summary: This study aimed to investigate the effect of amino acid residue modifications on the release of bioactive peptides from casein. The results showed that amino acid residue modifications can impact the release of bioactive peptides.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Julia Kraxner, Charlotta Lorenz, Julia Menzel, Iwan Parfentev, Ivan Silbern, Manuela Denz, Henning Urlaub, Blanche Schwappach, Sarah Koester
Summary: The mechanical properties of biological cells are influenced by the cytoskeleton, with phosphorylation serving as a fast mechanism for mechanical modulation. Phosphorylation can soften filaments, and the binding of 14-3-3 protein to phosphorylated filaments further enhances this effect, potentially preserving the softening and altering cell mechanics in the cell.
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.
Review
Biochemistry & Molecular Biology
Yuwei Duan, Weijing Niu, Linlin Pang, Xiaoying Bian, Youming Zhang, Guannan Zhong
Summary: This review summarizes the unique post-translational modifications (PTMs) of lasso peptides uncovered to date, providing important insights for future research.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Multidisciplinary Sciences
Rafael Fogaca de Almeida, Matheus Fernandes, Lyris Martins Franco de Godoy
Summary: Histone post-translational modifications (hPTMs) are abundant and varied in Trypanosoma cruzi, indicating potential conserved epigenetic functions. The comprehensive map of hPTMs provided by this study can serve as a basis for further research on epigenetic mechanisms and the development of epigenetic drugs against trypanosomatids.
Review
Chemistry, Multidisciplinary
Benjamin Emenike, Ogonna Nwajiobi, Monika Raj
Summary: Nature increases the functional diversity of the proteome through posttranslational modifications (PTMs), which can be correlated to diseases. Therefore, it is important to qualitatively and quantitatively detect these transformations. One effective method is to use chemical strategies to label different PTMs, facilitating the study of their roles.
FRONTIERS IN CHEMISTRY
(2022)
Article
Chemistry, Medicinal
Tharindu R. L. Senadheera, Abul Hossain, Deepika Dave, Fereidoon Shahidi
Summary: In this study, bioinformatic tools were used to screen and evaluate peptides from sea cucumber processing by-products. The peptides showed antioxidant and ACE inhibitory properties, indicating their potential in various food applications. The assessment of their medicinal characteristics confirmed their potential use in functional food and oral drug discovery.
Article
Biochemistry & Molecular Biology
Cristina Garcia-Moreno, Maria J. Gomara, Raul Castellanos-Moreira, Raimon Sanmarti, Isabel Haro
Summary: The study investigates the reactivity of serum antibodies in patients with rheumatoid arthritis against peptides derived from fibrin and filaggrin proteins with post-translational modifications. The presence of anti-AMPA autoantibodies is linked to a more severe RA phenotype and the development of interstitial lung disease (ILD).
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Medicine, Research & Experimental
Shabdita Vatsa
Summary: This article reviews the application of computational methods in predicting modifications of antibodies, including deamidation, isomerization, and oxidation. Although progress has been made, the accuracy of predictions can be improved using machine learning and molecular dynamic simulations. Opportunities for improvement and development are also discussed.
Review
Biochemistry & Molecular Biology
Stefania Pieroni, Marilena Castelli, Danilo Piobbico, Simona Ferracchiato, Damiano Scopetti, Nicola Di-Iacovo, Maria Agnese Della-Fazia, Giuseppe Servillo
Summary: A cancer outcome is a multifactorial event that arises from both external injuries and internal predisposing factors. Protein synthesis, controlled by post-translational modifications, plays a crucial role in cellular function regulation. The correct activity of post-translational machinery is essential to prevent the development of cancer.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Lingjiao Zhu, Hanguo Xiong, Xi Huang, Vincent Guyonnet, Meihu Ma, Xueqin Chen, Yuting Zheng, Limei Wang, Gan Hu
Summary: This study investigated the antioxidant and cytoprotective activity of eggshell membrane (ESM) hydrolysates from fresh and hatched eggs and identified antioxidant peptides and their molecular mechanisms. The results showed that both fresh and hatched ESM hydrolysates exhibited excellent antioxidant effects and protected cells by reducing ROS and MDA levels through the modulation of the Keap1-Nrf2 pathway. Novel peptides with higher antioxidant activity than GSH were synthesized and their molecular mechanism involved activation of the Keap1-Nrf2 pathway. This study provides insights for the application and research of food-derived antioxidant peptides.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Assaf Kacen, Aaron Javitt, Matthias P. Kramer, David Morgenstern, Tomer Tsaban, Merav D. Shmueli, Guo Ci Teo, Felipe da Veiga Leprevost, Eilon Barnea, Fengchao Yu, Arie Admon, Lea Eisenbach, Yardena Samuels, Ora Schueler-Furman, Yishai Levin, Alexey Nesvizhskii, Yifat Merbl
Summary: This study describes an antigen discovery pipeline that analyzes different post-translational modifications (PTMs) of antigens, expands the antigen landscape, and reveals disease-specific modified targets, which have important implications for T cell-mediated therapies in cancer and other fields.
NATURE BIOTECHNOLOGY
(2023)
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
Biochemistry & Molecular Biology
Karlie R. Platz, Emma J. Rudisel, Katelynn V. Paluch, Taylor R. Laurin, Kristin E. Dittenhafer-Reed
Summary: The mitochondrial proteome undergoes various post-translational modifications, and this study focused on the effects of acetylation and phosphorylation on the function of mitochondrial RNA polymerase (POLRMT). While some modifications showed slight decrease in the binding ability of POLRMT, there were minimal biological impacts observed in terms of viability, mtDNA content, and mitochondrial transcript levels.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Food Science & Technology
Hena Dhar, Subhash Verma, Sarita Dogra, Shailja Katoch, Rishika Vij, Geetanjali Singh, Mandeep Sharma
Summary: Bovine milk peptides are protein fragments with diverse bioactive properties. They have significant health impact and can be used as natural alternatives for preventing and managing diseases. The article reviews the antimicrobial, immunological, opioid, and anti-hypertensive activities of these peptides and discusses the prediction of new bioactive peptides using computational biology tools.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Mechanics
Ezgi Pulatsu, Chibuike Udenigwe
Summary: Additive manufacturing techniques create intricate shapes layer by layer using edible or non-edible materials. A critical review discussing the implementation of this technology in the food industry from the perspective of industry trends is of great interest. This review article discusses the current progress, perspectives, and rheological methods for additive manufacturing of food.
Article
Food Science & Technology
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, Chibuike C. Udenigwe, Faramarz Khodaiyan
Summary: New mixed Alcalase-hydrolysates were developed using corn gluten meal (CP) and soy protein (SP) hydrolysates. The hydrolysates showed enhanced antioxidant, antihypertensive, and antidiabetic attributes, making them a promising ingredient for the development of functional food products.
FOOD SCIENCE & NUTRITION
(2023)
Review
Multidisciplinary Sciences
Chukwunonso E. C. C. Ejike, Timothy P. C. Ezeorba, Obinna Ajah, Chibuike C. Udenigwe
Summary: In 2017, a review on microalgae protein-derived bioactive peptides and their relevance in cardiovascular disease management was published. An update is now needed to highlight recent developments and provide future suggestions. This review mines scientific literature from 2018 to 2022 to discuss the properties of identified peptides related to cardiovascular disease and the challenges and prospects for microalgae peptides. Since 2018, several publications have confirmed the potential of microalgae protein-derived nutraceutical peptides in reducing hypertension, modulating dyslipidemia, and possessing antioxidant and anti-inflammatory properties. Future research and development in this field should focus on addressing challenges in large-scale biomass production, protein extraction techniques, peptide release and processing, and conducting clinical trials to validate health benefits and formulate consumer products with these bioactive ingredients.
Editorial Material
Food Science & Technology
Dominic Agyei, Vijayalekshmi Sarojini, Chibuike Udenigwe
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Xiaohong Sun, Shengnan Li, Ogadimma D. Okagu, Hao Wang, Songyuan Zhang, Xiaolan Liu, Chibuike C. Udenigwe
Summary: The objective of this study was to identify peptides derived from defatted wheat germ proteins with both emulsifying property and anti-adhesive activity against H. pylori. Six top-ranking peptides were synthesized and tested for their emulsifying and anti-adhesive properties. One peptide (VNQAIYLLTTGAR) showed both high emulsifying activity and good emulsifying stability, as well as significant anti-adhesive activity against H. pylori.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Agriculture, Multidisciplinary
Ogadimma D. Okagu, Raliat O. Abioye, Chibuike C. Udenigwe
Summary: This study explored the interaction between bioactive compounds and the alkaline soluble pea glutelin fraction (ASF) using fluorescence quenching technique. The results showed that the interaction was influenced by the ionic strength and lipophilicity of the compounds. An increase in ionic strength changed the mode of interaction and the morphology formed with protein differed among the compounds. The study highlights the potential of ASF complexes for formulating stable protein-based delivery systems for lipophilic nutraceuticals.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Maryam Jalili Safaryan, Hassan Ahmadi Gavlighi, Chibuike C. Udenigwe, Mehdi Tabarsa, Mohsen Barzegar
Summary: This study evaluated the effects of different concentrations of green lentil acetone extract (GLA) and protein of green lentil (PGL) on the functional attributes of myofibrillar protein (MP). GLA extract and PGL significantly affected the structure of MP, decreased the surface hydrophobicity, and improved the cooking losses and water-holding capacities. They also decreased the thermal stability of MP and showed significant synergism in enhancing the radical scavenging activity of MP.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Review
Nutrition & Dietetics
Marcia English, Ogadimma Desmond Okagu, Kristen Stephens, Alex Goertzen, Chibuike C. Udenigwe
Summary: Flavour is a key factor in determining the quality and acceptance of functional foods. However, the volatile nature and poor stability of flavour substances make handling and control difficult during processing and storage. Encapsulation using micro and nano technology has been employed to address this issue, providing improved stability and easier handling. The interactions between carrier materials and flavour substances have attracted significant research attention, and nanoencapsulation has shown promise in enhancing bioavailability and targeted delivery. This paper reviews various physical-mechanical and physicochemical techniques used for flavor encapsulation, and discusses the factors impacting encapsulated flavor substance stability, as well as potential food applications and avenues for future research.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Mason T. MacDonald, Rajasekaran R. Lada, Gaye E. MacDonald, Claude D. Caldwell, Chibuike C. Udenigwe
Summary: This study uncovers lipid changes in balsam fir during cold acclimation and links those changes with postharvest needle abscission. Lipids such as DGDG, PC, PG, PE, and PA are strongly related to cold tolerance, with MGDG having the strongest relationship. The decrease in MGDG:DGDG ratio results in better cold tolerance and higher needle retention.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agriculture, Multidisciplinary
Nancy D. Asen, Chibuike C. Udenigwe, Rotimi E. Aluko
Summary: The aim of this study was to determine the structural requirements for peptides that inhibit acetylcholinesterase and butyrylcholinesterase activities. A dataset of 19 oligopeptides identified through mass spectrometry was used to analyze the structure-function relationship. The study found that the most active peptides had specific amino acid combinations at specific positions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Ruth T. Boachie, Edoardo Capuano, Teresa Oliviero, Chibuike C. Udenigwe, Vincenzo Fogliano
Summary: Glycation enhances plant protein techno-functionality, but can alter the digestibility and the balance of peptides absorbed in the colon. This study evaluated the impact of undigested glycated lentil proteins on gut microbiota using fermentation and simulation of human intestinal microbiome ecosystem. The results showed that the extent of glycation does not affect short- and branched-chain fatty acid levels produced in the colon, while the effect on microbiota population depends on the host and colon section.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Nancy D. Asen, Ogadimma D. Okagu, Chibuike C. Udenigwe, Rotimi E. Aluko
Summary: This study investigated the potential of peptides derived from yellow field pea as inhibitors of BuChE activity in Alzheimer's disease. The results showed that these peptides had a strong affinity for BuChE and could effectively inhibit its activity. The mode of inhibition was through the catalytic triad and/or peripheral anionic site. These findings suggest that yellow field pea peptides could be used as a potential therapy for Alzheimer's disease.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Raliat O. Abioye, O. Charles Nwamba, Ogadimma D. Okagu, Chibuike C. Udenigwe
Summary: The alpha-glucosidase inhibitory activity of chlorogenic acid was evaluated in the presence of acarbose, an antidiabetic drug. The inhibition mechanism was found to be either mixed inhibition or solely competitive inhibition, depending on the dominating inhibitor. Despite weaker inhibition by chlorogenic acid, supplementation with acarbose exhibited a synergistic effect on alpha-glucosidase inhibition. This study highlights the potential of antidiabetic nutraceuticals as adjuvant therapy for acarbose-based treatments in diabetes management.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Raliat O. Abioye, O. Charles Nwamba, Ogadimma D. Okagu, Chibuike C. Udenigwe
Summary: The alpha-glucosidase inhibitory mechanism of chlorogenic acid was evaluated in the presence of the antidiabetic drug acarbose. The combination of chlorogenic acid and acarbose showed either mixed inhibition or solely competitive inhibition, depending on which inhibitor dominated. Supplementation with acarbose enhanced the inhibitory effect of chlorogenic acid on alpha-glucosidase, with stronger affinity observed in the presence of acarbose.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Applied
Timothy Prince Chidike Ezeorba, Arinze Linus Ezugwu, Ifeoma Felicia Chukwuma, Emeka Godwin Anaduaka, Chibuike C. Udenigwe
Summary: Garlic is a commonly used food spice with various medicinal properties. While the phytochemical constituents of garlic have been well-studied, the bioactive proteins and peptides have received limited attention. Recent research has discovered several bioactive proteins and peptides in garlic, which exhibit antioxidant, anti-inflammatory, antibacterial, and other activities, indicating their potential therapeutic and pharmacological applications.
