Article
Biochemistry & Molecular Biology
Aaron P. Decker, Abraham F. Mechesso, Guangshun Wang
Summary: Unlike the alpha-helical and beta-sheet antimicrobial peptides (AMPs), amino acid-rich AMPs have limited knowledge. This article conducted a systematic study on rich AMPs (>25%) from different life kingdoms using the Antimicrobial Peptide Database (APD) and program R. Of the 3425 peptides analyzed, 724 rich AMPs were identified. The distribution of rich AMPs differs among animals, bacteria, and plants. Certain amino acids are frequently observed in rich AMPs, while others are occasionally observed or not yet found. These findings can guide peptide design and rich AMPs show promise as future antibiotics.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
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)
Article
Plant Sciences
Na Thi Ty Ngo, Tharindu R. L. Senadheera, Fereidoon Shahidi
Summary: This study investigated the protein hydrolysates from sophia and camelina and found that they exhibited high antioxidant activity and released potential DPP IV and ACE inhibitory peptides. The integrated analysis using in vitro and in silico methods suggested that these hydrolysates could be promising candidates for functional foods, nutraceuticals, and natural therapeutics.
Review
Food Science & Technology
Maria Lopez-Pedrouso, Ahmed A. Zaky, Jose M. Lorenzo, Mercedes Camina, Daniel Franco
Summary: Meat and its by-products are valuable sources of bioactive compounds for the food and pharmaceutical industries. This review discusses different extraction methods and the identification and properties of bioactive peptides. Challenges and limitations in their application in food are also examined. Enzymatic hydrolysis, fermentation, and natural digestion are common methods for generating bioactive peptides from meat proteins. Emerging technologies like high hydrostatic pressure and subcritical extraction can enhance hydrolysis and increase peptide yield. Online bioinformatics tools offer a cost and time-effective approach for identifying bioactive peptides. Incorporating these peptides into specific diets can provide safety and efficacy, particularly for vulnerable populations.
Review
Nutrition & Dietetics
Nestor Ibarz-Blanch, Diego Morales, Enrique Calvo, Laura Ros-Medina, Begona Muguerza, Francisca Isabel Bravo, Manuel Suarez
Summary: This study reviews the mechanisms of blood pressure regulation by natural antihypertensive compounds and their efficacy depending on consumption time. While many studies have investigated the impact of food-derived compounds such as phenolic compounds or peptides on blood pressure, only a few have addressed the relevance of time consumption. Therefore, further research is needed to fully understand the interactions along the time-nutrition-hypertension axis.
Article
Chemistry, Multidisciplinary
Zhelyazko Terziyski, Margarita Terziyska, Ivelina Deseva, Stanka Hadzhikoleva, Albert Krastanov, Dasha Mihaylova, Emil Hadzhikolev
Summary: This paper presents an online platform called PepLab for research on food-derived bioactive peptides. It provides a reliable database and prediction analysis tools with a user-friendly interface. PepLab also includes the DMpep tool for extracting information about physicochemical characteristics of peptides.
APPLIED SCIENCES-BASEL
(2023)
Review
Agriculture, Multidisciplinary
Debora Parra Baptista, Mirna Lucia Gigante
Summary: Milk proteins are the main source of biologically active peptides, which can be released during cheese production and ripening. However, the bioactive peptides in cheese may not necessarily exhibit biological activity in vivo as they can be further hydrolyzed during gastrointestinal transit. This paper reviews recent advances in biopeptide formation in ripened cheeses and explores the influence of technological parameters on proteolysis and peptide release.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Biochemistry & Molecular Biology
Alejandro Heres, Leticia Mora, Fidel Toldra
Summary: Dry-cured pork products undergo extensive proteolysis during manufacturing, resulting in the release of various peptides. While many of these peptides have been studied for their bioactivity, little attention has been given to di- and tripeptides. This review provides an overview of the current knowledge about di- and tripeptides in dry-cured pork meats, focusing on their bioactivity and sensory properties.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Applied
Everton Ribeiro, Thais de Souza Rocha, Sandra Helena Prudencio
Summary: Protein extracts from green and roasted coffee beans, as well as spent coffee grounds, were evaluated for bioactive peptides. In silico analysis showed high occurrence of dipeptidyl peptidase-IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibitor peptides in the 11S coffee globulin, which could be released after digestion. In vitro digestion revealed that green bean and spent coffee ground proteins were more susceptible to proteolysis, releasing small peptides with high anti-hypertensive potentials.
Review
Food Science & Technology
Xuxiao Gong, Qi An, Liqing Le, Fang Geng, Liangzhen Jiang, Jun Yan, Dabing Xiang, Lianxin Peng, Liang Zou, Gang Zhao, Yan Wan
Summary: Cereal protein peptides have various functional properties and can be used as antioxidants, antibacterials, anti-inflammatories, and anticancer agents, with the potential to lower blood pressure, control blood sugar, and inhibit thrombosis. The functional properties of peptides derived from different cereal proteins vary, which may be related to the amino acid composition and protein types of the cereals. Bioinformatics combined with experimental verification can be used to study the structure-activity relationship of bioactive peptides in depth.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Hale Inci Ozturk, Aysun Orac, Nihat Akin
Summary: This study identified the peptide profiles of goat skin Tulum cheese and observed peptide dynamics during a 180-day ripening period. The amount of as- and ss-caseins decreased with ripening time, while the number of bioactive peptides increased. Aminopeptidase and carboxypeptidase activities were found to play a significant role in peptide formation during Tulum cheese ripening. Peptides released from casein proteolysis exhibited various bioactivities, including antibacterial, antifungal, anticarcinogenic, and immunomodulator properties. The number of bioactive peptides increased during ripening, suggesting that longer ripening times can have positive effects on human health and provide opportunities for functional food development.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Maria Lopez-Pedrouso, Jose M. Lorenzo, Ricard Bou, Jose Antonio Vazquez, Jesus Valcarcel, Monica Toldra, Daniel Franco
Summary: Porcine liver can be used for extracting zinc-protoporphyrin (ZnPP) as a natural red meat pigment. In this study, porcine liver homogenates were incubated at pH 4.8 and 45 degrees C under anaerobic conditions to obtain insoluble ZnPP. The molecular weight distributions of the porcine liver fractions at pH 4.8 and pH 7.5 were similar, but the fractions obtained at pH 4.8 had higher abundance of eight essential amino acids. The results demonstrate the potential of porcine liver in extracting natural pigments and bioactive peptides.
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
Food Science & Technology
Panida Aiemratchanee, Kulachatr Panyawechamontri, Phutthaphorn Phaophu, Onrapak Reamtong, Watanalai Panbangred
Summary: New bioactive peptides with antihypertensive properties were identified from porcine blood, showing potential in the treatment of high blood pressure.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
H. Ozturk, N. Akin
Summary: The study analyzed the peptide profiles of traditionally produced Tulum cheeses in Turkey using liquid chromatography-tandem mass spectrometry over 180 days of ripening, identifying a total of 203 peptides. Most of the identified peptides were derived from beta-CN, with increasing numbers of alpha(S1)- and beta-CN-derived peptides as ripening days increased. Various bioactive peptides were found, including antihypertensive, antimicrobial, and antioxidant peptides, among others.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Anna Iwaniak, Monika Hrynkiewicz, Justyna Bucholska, Piotr Minkiewicz, Malgorzata Darewicz
JOURNAL OF FOOD BIOCHEMISTRY
(2019)
Article
Food Science & Technology
Anna Iwaniak, Piotr Minkiewicz, Monika Hrynkiewicz, Justyna Bucholska, Malgorzata Darewicz
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2020)
Article
Chemistry, Multidisciplinary
Anna Iwaniak, Monika Hrynkiewicz, Piotr Minkiewicz, Justyna Bucholska, Malgorzata Darewicz
APPLIED SCIENCES-BASEL
(2020)
Article
Food Science & Technology
Anna Iwaniak, Piotr Minkiewicz, Monika Pliszka, Damir Mogut, Malgorzata Darewicz
Article
Biochemistry & Molecular Biology
Piotr Minkiewicz, Malgorzata Darewicz, Anna Iwaniak, Marta Turlo
Summary: Phosphorylation is a crucial modification for amino acids, peptides, and proteins, improving the functional properties of foods. This publication introduces a simple code for annotating phosphopeptide sequences, discussing the location and diversity of phosphate residues, as well as translating the biological code into SMILES. Possible errors associated with the proposed code and SMILES representations are also addressed, with potential for future extensions to describe other modifications.
Article
Multidisciplinary Sciences
Anna Iwaniak, Damir Mogut, Piotr Minkiewicz, Justyna Zulewska, Malgorzata Darewicz
Summary: This study presents an integrated approach involving computational analysis and experimental assessment to analyze the antioxidative potential of Gouda cheese with modified content of beta-casein. The results demonstrate that Gouda cheese has antioxidative activity and the potential to promote antioxidant effects.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Multidisciplinary
Piotr Minkiewicz, Anna Iwaniak, Malgorzata Darewicz
Summary: The BIOPEP-UWM Virtual database serves as a repository for peptide sequences with bioactivity or taste information obtained through in silico predictions. It complements the existing BIOPEP-UWM database by summarizing experimental data on bioactive peptides. The layout and organization of the new database mirror those of the existing database.
APPLIED SCIENCES-BASEL
(2022)
Editorial Material
Chemistry, Multidisciplinary
Anna Iwaniak, Piotr Minkiewicz
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Malgorzata Darewicz, Monika Pliszka, Justyna Borawska-Dziadkiewicz, Piotr Minkiewicz, Anna Iwaniak
Summary: The aim of this study was to characterize oat kernel proteins and their peptides in terms of their enzyme inhibitory activities related to cardiometabolic syndrome prevention, as well as their antioxidant activity. The study used both in silico and in vitro methods to analyze the proteins and peptides and investigate their potential permeability in Caco-2 cells. The results showed that oat proteins could potentially be a source of peptides with DPP-IV and/or ACE inhibitory and/or antioxidant activity. The study also found that oat kernel digest inhibited the activities of several enzymes and had a higher DPPH scavenging activity compared to intact proteins. In silico digestion of oat proteins identified 24 peptides, of which 13 were successfully identified. One of the identified peptides, VW peptide, exhibited triple activities. The findings suggest that oat kernel proteins are rich sources of bioactive digests and peptides that can be used in the diet of patients with cardiometabolic syndrome.
Editorial Material
Chemistry, Multidisciplinary
Piotr Minkiewicz
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Mariusz Szymczak, Patryk Kaminski, Marta Turlo, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Malgorzata Mizielinska, Magdalena Stobinska
Summary: Temperature has a significant effect on cathepsin activity, and this study found that herring marinated at different temperatures showed differences in mass yield, non-protein nitrogen content, and amino acid fraction content. Higher temperature increased free amino acid content and decreased meat hardness. Cathepsins D and B had the highest activity at 7°C, while cathepsin L was highest at 2°C. Antioxidant activity in the meat and brine depended on marinating temperature, with the main contribution coming from the 5-10 or <5 kDa fraction. The fractionation of meat and brine extracts increased antioxidant potential, especially in the brine. Marinating at 7°C released more hydrophobic peptides and favored a higher proportion of 4 kDa peptides in the brine.
APPLIED SCIENCES-BASEL
(2023)
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
Biochemistry & Molecular Biology
Piotr Minkiewicz, Christopher P. Mattison, Malgorzata Darewicz
Summary: The study aimed to determine the correlation between specific protein domains within tree nut allergens and the frequency of bioactive fragments, as well as the susceptibility to enzymatic digestion. Different protein domains affect the production of bioactive fragments, which could simplify the selection of protein domains enriched for bioactive peptides in food science.
CURRENT ISSUES IN MOLECULAR BIOLOGY
(2022)