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
Biochemistry & Molecular Biology
Grzegorz Klosowski, Dawid Mikulski, Katarzyna Pielech-Przybylska
Summary: This study isolated two Bacillus subtilis strains capable of producing a variety of alkylpyrazines, showing that different strains have different abilities for alkylpyrazine biosynthesis.
Article
Food Science & Technology
Yahui Song, Jia Yu, Jiale Song, Shanglong Wang, Tingfeng Cao, Zimin Liu, Xiang Gao, Yuxi Wei
Summary: The study demonstrated that RBPs have significant antihypertensive effects in spontaneously hypertensive rats, as well as the ability to improve heart, kidney, and vascular damage, regulate related signaling pathways, and enhance gut microbiota.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Sneh Punia, Kawaljit Singh Sandhu, Simona Grasso, Sukhvinder Singh Purewal, Maninder Kaur, Anil Kumar Siroha, Krishan Kumar, Vikas Kumar, Manoj Kumar
Summary: This study investigated the impact of fermentation on the antioxidant properties of rice bran, showing that the antioxidant activity and total phenolic content reached their peak on the 4th day of fermentation and then began to decline. High performance liquid chromatography confirmed a significant increase in gallic acid and ascorbic acid during the fermentation process.
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
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
Food Science & Technology
Daqiao Yang, Chunsheng Li, Laihao Li, Yueqi Wang, Shengjun Chen, Yongqiang Zhao, Xiao Hu, Hui Rong
Summary: DPP-IV inhibitory peptides from fermented foods like Chouguiyu have the potential to alleviate type 2 diabetes mellitus. This study identified 125 DPP-IV inhibitory peptides in Chouguiyu and selected four novel peptides with the lowest docking energy. These peptides possess structures that easily connect with DPP-IV enzyme through hydrogen bond, salt bridge, and alkyl interactions, and show potential for remission of T2DM.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
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, Applied
Reena Kumari, Nitish Sharma, Sangita Sharma, Sanjukta Samurailatpam, Srichandan Padhi, Sudhir P. Singh, Amit Kumar Rai
Summary: The study aimed to improve the functional properties of soybean meal (SBM) by using proteolytic Bacillus strains isolated from kinema, a fermented soybean product in Sikkim Himalaya. Different Bacillus species were employed for solid state fermentation (SSF) of SBM samples, and the water and methanol extracts of SBM hydrolysates showed increased antioxidant activity. Proteomic analysis of fermented soybean meal identified common and unique peptides produced by different starter cultures, and specific strains, such as B. subtilis KN36D, showed the highest diversity of peptides produced during fermentation. These results highlight the importance of selecting specific strains for fermentation to enhance the nutritional value of raw fermented biomass.
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)
Article
Biochemistry & Molecular Biology
Shinji Takenaka, Masaki Kato, Yasuhiro Oribe, Yukihiro Kimura, Shinichi Tanaka, Jun-ichi Matsumoto, Mikiharu Doi
Summary: Dried bonito broth made from katsuobushi flakes is commonly used in Japanese cuisine. The high-quality proteins left in katsuobushi grounds during the extraction process can be a valuable source of bioactive substances. Aspergillus sydowii, a xerophilic fungus, showed potential for hydrolyzing proteins and producing amino acids and soluble peptides through solid-state fermentation. The hydrolysates produced by A. sydowii fermentation exhibited enhanced taste, antioxidant activity, and angiotensin converting enzyme inhibitory activity, as well as promoting the growth of lactic acid bacteria. The peptides fractionated from the hydrolysates could have potential applications in the food industry as natural flavor enhancers and functional ingredients with various bioactivities.
PROCESS BIOCHEMISTRY
(2023)
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
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.