Article
Food Science & Technology
Juan Wang, Yujia Xie, Yuanyuan Luan, Tingting Guo, Shanshan Xiao, Xingxing Zeng, Shaohui Zhang
Summary: The objective of this study was to isolate and identify intracellular bioactive peptides from mouse lymphocytes before and after lipopolysaccharide (LPS) stimulation. A total of 131 novel peptides were discovered, and their bioactivity and function were predicted. Two peptides with better inhibition activity were verified.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Review
Biochemistry & Molecular Biology
Priya Antony, Ranjit Vijayan
Summary: Research has shown that food-derived bioactive peptides have anti-diabetic activity by reducing blood glucose levels, improving insulin uptake, and inhibiting key enzymes in diabetes development. Dietary proteins contain a rich source of anti-diabetic peptides, offering multiple benefits in developing nutraceuticals.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Nutrition & Dietetics
Paulina Keska, Joanna Stadnik
Summary: This study found that peptides extracted from dry-cured pork loins have inhibitory effects on dipeptidyl peptidase IV, and retain their biological activity during the digestive process. These peptides may have potential as functional food ingredients for preventing and treating type 2 diabetes mellitus. Certain peptide sequences show promise as natural food compounds for maintaining good health.
Article
Biochemistry & Molecular Biology
Victoria Ojonogecha Idoko, Mohammed Aliyu Sulaiman, Rahma Muhammad Adamu, Aliyu Dantani Abdullahi, Nasir Tajuddeen, Aminu Mohammed, Hajiya Mairo Inuwa, Mohammed Auwal Ibrahim
Summary: The DPP-IV inhibitory activity of Khaya senegalensis extracts was evaluated, and the hexane extract showed the best inhibitory activity. The major bioactive compounds in the extract were identified as 3-amino-3-hydroxyimino-N-phenylpropanamide (1) and 11-(2-cyclopenten-1-yl)undecanoic acid (2).
CHEMISTRY & BIODIVERSITY
(2023)
Article
Biochemistry & Molecular Biology
Raffaele Pugliese, Martina Bartolomei, Carlotta Bollati, Giovanna Boschin, Anna Arnoldi, Carmen Lammi
Summary: Food bioactive peptides are widely used in food products and functional biomaterials, but their practical applications are limited due to their instability and low bioavailability. In this study, the self-assembling peptide RADA16 was functionalized with two synthetic analogues of food bioactive peptides to improve their nanostructures and biological features. The co-assembly of the functionalized food bioactive peptides with RADA16 was found to enhance their bioactivity and potential for the prevention of metabolic syndrome.
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)
Review
Food Science & Technology
Mingkai Zhang, Ling Zhu, Gangcheng Wu, Tongtong Liu, Xiguang Qi, Hui Zhang
Summary: This paper reviews the production, identification, and structure-activity relationships of DPP-IV inhibitory peptides, and discusses their bioavailability and hypoglycemic effects. The bioinformatics approach is found to be more convenient and efficient in identifying peptides with DPP-IV inhibitory activity. Peptides with proline or alanine residue at the second position of the N-terminal exhibit strong DPP-IV inhibitory activity. The bioavailability of these peptides is related to their gastrointestinal stability and cellular permeability, and in vivo studies show improved glucose homeostasis. Additionally, innovative summaries of intestinal transport of DPP-IV inhibitory peptides and cell biological assays for evaluating their potential role in glycemic regulation are provided.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Nutrition & Dietetics
Ana G. Abril, Manuel Pazos, Tomas G. Villa, Pilar Calo-Mata, Jorge Barros-Velazquez, Monica Carrera
Summary: Bioactive peptides have various health benefits and can be identified and quantified through proteomics. They have the potential to be a source of novel drugs and ingredients in food and pharmaceuticals.
Article
Food Science & Technology
Wei Wang, Xiaoqing Liu, Yiju Li, Haixi You, Zhipeng Yu, Liying Wang, Xuebo Liu, Long Ding
Summary: In this study, different enzymes and simulated digestion were used to investigate the DPP-IV inhibitory activities of oat protein hydrolysates. Neutrase was found to produce oat protein hydrolysate with the most potent DPP-IV inhibitory property, and ten new DPP-IV inhibitory peptides were identified. Molecular docking experiments further confirmed the interaction between these peptides and DPP-IV. Therefore, oat could be a promising source of dietary supplement for type 2 diabetes mellitus (T2DM).
Article
Food Science & Technology
Roberto Cabizza, Francesco Fancello, Giacomo Luigi Petretto, Roberta Addis, Salvatore Pisanu, Daniela Pagnozzi, Antonio Piga, Pietro Paolo Urgeghe
Summary: The study focused on valorizing the by-product scotta from the ricotta cheese process, using ultrafiltration and enzymatic hydrolysis techniques. BSPH and PSPH hydrolysates showed promising DPP-IV inhibitory, antioxidant, and antibacterial activities, with BSPH exhibiting better antioxidant power and PSPH producing more low-MW peptides. LC-MS/MS analysis revealed differential peptides in the two hydrolysates, indicating their potential biological activities.
Article
Biochemistry & Molecular Biology
Hongliang Zou
Summary: A novel computational model called iDPPIV-SI was developed to discriminate DPP-IV inhibitory peptides by collecting and selecting physicochemical properties. The model achieved 91.26% and 98.12% classification accuracies on the training and independent dataset, respectively, showing a significant improvement compared to existing predictors.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Immunology
Zhicheng Zheng, Peiyu Liang, Baohua Hou, Xin Lu, Qianwen Ma, Xiaomin Yu, Song Han, Biwen Peng, Taoxiang Chen, Wanhong Liu, Jun Yin, Xiaohua He
Summary: The study revealed that DPP4 is involved in DAM conversion and epilepsy, and treatment with DPP4 inhibitor sitagliptin can alleviate epilepsy and promote DAM phenotypic transformation, resulting in enhanced morphological features and functions of microglia.
JOURNAL OF NEUROINFLAMMATION
(2021)
Article
Chemistry, Medicinal
Jeisson D. Corredor, Camilo Febres-Molina, Gonzalo A. Jana, Veronica A. Jimenez
Summary: In this study, molecular dynamics simulations were used to reveal a novel water-mediated mechanism for the covalent inhibition of dipeptidyl peptidase-4 (DPP4) by Vildagliptin (VIL). The findings have important implications for understanding the molecular features of DPP4 inhibition by VIL and for the development of new derivatives with improved structural or mechanistic profiles.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2023)
Article
Anesthesiology
Dirk van Lier, Remi Beunders, Matthijs Kox, Peter Pickkers
Summary: This study observed the levels of bioactive ADM and circulating DPP3 following cardiac surgery and found that increased bio-ADM levels were strongly associated with unfavorable short-term outcomes, while cDPP3 levels were mainly related to surgery complexity and duration.
EUROPEAN JOURNAL OF ANAESTHESIOLOGY
(2022)
Article
Food Science & Technology
Beibei Wang, Zhe Yu, Wallace Yokoyama, Bor-Sen Chiou, Maoshen Chen, Fei Liu, Fang Zhong
Summary: Collagen peptides from sheep skin with DPP-IV inhibitory activity were identified, showing potential as functional components in diabetic diet. These peptides were able to maintain inhibitory activity post-digestion, indicating their resilience and importance in controlling DPP-IV levels. Molecular docking studies revealed the mechanisms behind their DPP-IV inhibitory activity.
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
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
