Review
Agriculture, Multidisciplinary
Miguel A. Alvarez-Olguin, Lilia M. Beltran-Barrientos, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The bioaccessibility and bioavailability of food-derived bioactive compounds are crucial in assessing their physiological effects. Various in vitro models, such as the static simulated gastrointestinal digestion model and the Caco-2 cell monolayer model, have been developed for evaluating the stability and absorption of these compounds. Further exploration of ex vivo tissue-based models like the everted sac may offer a more physiological and cost-effective approach for studying bioactive peptides.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Hija Athman Katimba, Rongchun Wang, Cuilin Cheng
Summary: More than two billion people worldwide are affected by zinc deficiency, and bioactive peptides show potential in combating this issue by chelating zinc. Research has shown that these peptides can enhance the absorption and transportation of zinc, with higher bioavailability compared to zinc salts. The structure-function relationship and transport mechanism of zinc chelating peptides are also discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
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)
Review
Food Science & Technology
Brij Pal Singh, Rotimi E. Aluko, Subrota Hati, Divyang Solanki
Summary: Lifestyle-related diseases are a major concern in the 21st century, with millions of deaths globally each year. Natural alternatives like food-derived bioactive peptides are being explored for prevention and treatment of these diseases. Bioactive peptides have various health benefits such as preventing obesity, lowering blood sugar and pressure, and reducing cholesterol.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Engineering, Chemical
Nhung Thi Phuong Nong, Jue-Liang Hsu
Summary: This article provides an overview of bioactive peptides with an emphasis on the current strategy used for screening and characterization methods. Understanding the biological activities of peptides, mechanism inhibitions, and the interaction of the complex of peptide-enzyme is commonly evaluated using specific in vitro assays and molecular docking analysis. Well-organized and well-designed methods are necessarily required to enhance the efficiency of studying the potential peptides.
Review
Chemistry, Applied
Mehnaza Manzoor, Jagmohan Singh, Adil Gani
Summary: Current health scenarios present increasing public health problems such as diabetes, hypertension and cancer, prompting researchers to focus on exploring bioactive compounds from various food sources, especially bioactive peptides. These peptides with multifunctional biological activities can be utilized as food and pharmaceutical ingredients with potential against disease targets.
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
Environmental Sciences
Madhuja Madhu, Deepak Kumar, Ranjna Sirohi, Ayon Tarafdar, Tejpal Dhewa, Rotimi E. Aluko, Prarabdh C. Badgujar, Mukesh Kumar Awasthi
Summary: This article focuses on the potential of by-products from the meat processing industry to be used as protein substrates for producing bioactive peptides. It discusses the challenges and limitations associated with their production and commercialization, as well as the regulations and future research directions in this field. The article also highlights the importance of safety evaluation, including ADME studies and genotoxicity data, and emphasizes the need for harmonization of regulations to facilitate international trade of bioactive peptide-based functional foods.
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.
Article
Food Science & Technology
Livia Mateus Reguengo, Mateus Kawata Salgaco, Katia Sivieri, Mario Roberto Marostica Junior
Summary: In a world facing scarcity of natural resources and increasing chronic diseases related to unhealthy eating habits, the search for biologically active and environmentally friendly food products is growing among consumers. Agro-industrial by-products have attracted attention as a sustainable source of bioactive compounds. The review summarizes research on the potential of these by-products as food ingredients, highlighting their application in various industries and their biological capabilities.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Biochemistry & Molecular Biology
Mohsen Akbarian, Ali Khani, Sara Eghbalpour, Vladimir N. Uversky
Summary: This article reviews the various production methods and sources of bioactive peptides, explores their applications in antimicrobial, antioxidant, and blood-lipid-lowering effects, and discusses the future prospects of bioactive peptides.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Hui Liu, Yijie Yang, Yibo Liu, Liyuan Cui, Lulu Fu, Bo Li
Summary: This study found that collagen hydrolysate from salmon skin has anti-inflammatory and anti-platelet aggregation activities, and can attenuate the development of atherosclerosis. Two multifunctional peptides identified from the hydrolysate could be potential drugs or dietary supplements for the prevention of AS.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Biochemistry & Molecular Biology
Mariana A. Andrade, Cassia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, Fernando Ramos
Summary: Citrus production generates a significant amount of by-products/waste annually, which can be utilized to obtain extracts that are rich in bioactive compounds for various food applications. Distillation and solvent extraction are the most commonly used methods, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. The main active compounds found in these extracts and essential oils are D-limonene, carotenoids, and carbohydrates. The extracted compounds, along with the abundant carbohydrate pectin found in citrus peels, can be utilized in the development of biodegradable food packaging and the enhancement of food shelf-life through direct or indirect addition to foods. This review emphasizes the importance of extraction techniques and the application of extracted compounds in food industry.
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
Victor D'Opazo, Jorge Calpe, Laura Escriva, Tiago Melo Nazareth, Giuseppe Meca, Carlos Luz
Summary: Dairy products are important sources of bioactive peptides, which can be released from target proteins through hydrolysis. In this study, bovine milk casein protein was hydrolyzed by pancreatin and trypsin, and the hydrolysis efficiency, sequence of casein-derived peptides, and their antioxidant activity, bioactivity in silico, bioaccessibility after in vitro digestion, and bioavailablility by transepithelial transport were evaluated. The hydrolysis degree increased with incubation time, with pancreatin showing higher degree than trypsin. The derived peptides showed increased antioxidant activity with incubation time, with trypsin derived peptides exhibiting higher effect. A total of 69 casein-derived peptides were identified, with some described as antioxidant, anti-inflammatory, and antihypertensive. After in vitro digestion, 123 peptides were found, and 5 peptides were bioavailable after crossing the intestinal barrier.