Article
Food Science & Technology
Sule Keskin Ulug, Forough Jahandideh, Jianping Wu
Summary: Bioactive peptides derived from food proteins are mainly produced through enzymatic hydrolysis, but the industry seeks alternatives due to high costs, low yields, and limited choice of food-grade enzymes. Novel technologies such as high hydrostatic pressure, ultrasounds, ohmic heating, etc. are gaining interest for bioactive peptide production, although they are generally less effective than conventional methods and often used in combination with enzymatic methods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Mahta Mirzaei, Amin Shavandi, Saeed Mirdamadi, Nazila Soleymanzadeh, Paria Motahari, Niloofar Mirdamadi, Muriel Moser, Gilles Subra, Houman Alimoradi, Stanislas Goriely
Summary: Yeast cells are a rich source of proteins and bioactive peptides with multiple functionalities. While research on yeast extract has increased, there is a lack of systematic review on the functional properties attributed to bioactive peptides content and production methods. Predicting and designing new peptide sequences can effectively transfer research findings into practical market applications.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
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
Food Science & Technology
Peixin Wang, Dehua Wang, Jiamiao Hu, Bee K. Tan, Yi Zhang, Shaoling Lin
Summary: With the development of modern society, exercise-induced fatigue has become a widespread problem, leading to increasing research attention on anti-fatigue peptides. Numerous natural bioactive peptides have been identified with the ability to prevent and alleviate exercise-induced fatigue.
Article
Food Science & Technology
Shilpa Vij, Reenu Kashyap, Kapil Singh Narayan
Summary: In this study, bioactive peptides with immunomodulatory and antimicrobial activity were successfully isolated and identified from fermented buffalo colostrum whey. The peptide fraction of <10 kDa exhibited remarkable immunomodulatory activity, while the permeate fraction of <10 kDa showed higher antimicrobial activity against E. coli pathogens.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Review
Nutrition & Dietetics
Mian Anjum Murtaza, Shafeeqa Irfan, Iram Hafiz, Muhammad Modassar A. N. Ranjha, Abdul Rahaman, Mian Shamas Murtaza, Salam A. Ibrahim, Shahida Anusha Siddiqui
Summary: Hydrolysis of dairy proteins releases a wide range of peptides with remarkable biological functions. Novel technologies such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly methods in the dairy industry. These technologies are used in combination with fermentation and enzymatic hydrolysis to modify peptides' profile, improve yields, and enhance the liberation of bioactive peptides compared to conventional technologies.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Sandra Borges, Joana Odila, Glenise Voss, Rui Martins, Ana Rosa, Jose Antonio Couto, Andre Almeida, Manuela Pintado
Summary: This study presents a method to obtain enzymes and protein hydrolysates from fish by-products in a self-sufficient and zero waste approach. The obtained fish protein hydrolysates exhibited notable antioxidant capacity and anti-hypertensive effects. These hydrolysates also displayed important technological properties, making them valuable for animal and human nutrition.
Article
Food Science & Technology
Xiaonan Li, Xiudong Xia, Zhe Wang, Yun Wang, Yiqiang Dai, Liqing Yin, Zhuang Xu, Jianzhong Zhou
Summary: This study aimed to investigate the effects of a beta-glucosidase, Lb0241, derived from Lactobacillus brevis, on the aroma of strawberry wine. The results showed that Lb0241 had a positive impact on the aroma properties of the wine, increasing the levels of aroma-active compounds and improving the flavor.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Gi Yeon Bae, Yejin Ahn, Ki-Bae Hong, Eun-Jin Jung, Hyung Joo Suh, Kyungae Jo
Summary: This study evaluated the sleep-enhancing activity and mechanism of action of water extract from jujube seeds fermented with Lactobacillus brevis L-32. The fermented product (ZW-FM) was found to increase sleep time and promote sleep through binding to GABA(A) receptors. This research provides a theoretical basis for the development of safe and effective natural sleep aids.
Article
Biochemistry & Molecular Biology
Ying Yang, Mingzhe Wang, Hui Zhang, Wanyi Zhou, Wei Liu, Xionge Pi, Jianrong Xing
Summary: The homogeneous polysaccharide LPE-2, derived from Lactobacillus pentosus YY-112, has been found to regulate the intestinal microbiota, thus aiding in the prevention and treatment of intestinal diseases. The structural unit of LPE-2 was identified as a branched mannan moiety and a linear glucan moiety. In vitro simulated intestinal fermentation experiments showed that LPE-2 reduced harmful intestinal gas production, promoted short-chain fatty acid production (especially propionic acid), and had a stronger regulatory effect on the intestinal flora of women compared to men.
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.
Article
Food Science & Technology
Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Konstantin V. Moiseenko, Irina V. Rozhkova, Tatyana V. Fedorova
Summary: Bioactive peptides derived from milk proteins have positive effects on various physiological systems and are considered promising ingredients for functional food. These peptides are usually inactive within parent proteins and can be released during milk fermentation by specific proteolytic systems of different Lactobacillus spp.
Article
Biochemistry & Molecular Biology
Sara A. Cunha, Ezequiel R. Coscueta, Paulo Nova, Joana Laranjeira Silva, Maria Manuela Pintado
Summary: This study focused on the production of protein/peptide-rich hydrolysates from microalgae C. vulgaris and investigated their bioactive properties. The hydrolysates showed antioxidant, antihypertensive, and antidiabetic potential, making them promising functional ingredients for food, nutraceuticals, and cosmetics.
Article
Food Science & Technology
Wenping Lei, Jie Luo, Ku Wu, Qi Chen, Lulu Hao, Xingrong Zhou, Xianyue Wang, Chengguo Liu, Hui Zhou
Summary: Dendrobium candidum extract (DCE) has a positive impact on the fermentation of milk using probiotics, increasing viable bacteria count and improving the growth and acid production ability of the strain. Additionally, DCE enhances the ability to scavenge free radicals and survival rates in simulated gastrointestinal fluids.
Article
Environmental Sciences
Marta Sanchez, Amanda Laca, Adriana Laca, Mario Diaz
Summary: This study uses hydrothermal hydrolysis to treat fruit and vegetable wastes, successfully extracting fermentable sugars and bioactive compounds, achieving the goal of a circular economy.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Review
Energy & Fuels
Cedric Decarpigny, Abdulhadi Aljawish, Cedric His, Bertrand Fertin, Muriel Bigan, Pascal Dhulster, Michel Millares, Renato Froidevaux
Summary: The use of renewable energy is increasing due to the environmental context and the need for alternatives to fossil-based products like fuels. Biodiesel, as an alternative to diesel, is a well-developed solution that is perfectly suitable in the environmental context as it is produced from renewable resources. It is also biodegradable, non-toxic, and has significantly lower greenhouse gas emissions compared to diesel. This review focuses on bioprocesses that play an important role in biodiesel production, which can achieve high yields above 90% with minimal impurities. The use of waste oils as feedstock, which accounts for 10% of biodiesel production, avoids competition with agriculture. Furthermore, the review discusses the valorization of glycerol, a by-product of biodiesel production, and techniques for its extraction and purification. Overall, this review presents the steps involved in biodiesel production using the most environmentally-friendly processes.
Article
Nutrition & Dietetics
Celine L. Pouille, Souad Ouaza, Elise Roels, Josette Behra, Melissa Tourret, Roland Molinie, Jean-Xavier Fontaine, David Mathiron, David Gagneul, Bernard Taminiau, Georges Daube, Rozenn Ravallec, Caroline Rambaud, Jean-Louis Hilbert, Benoit Cudennec, Anca Lucau-Danila
Summary: This study investigated the molecular mechanisms of fructose, chlorogenic acids, and sesquiterpene lactones in industrial chicory root. The findings suggest that these molecules have pro-apoptotic, anti-inflammatory, antimicrobial, antioxidant, hypolipidemic, hypoglycemic effects, and play an important role in appetite regulation. Fructose appears to be the most involved in these activities.
Article
Microbiology
Elodie Dussert, Melissa Tourret, Chloe Dupuis, Alexandre Noblecourt, Josette Behra-Miellet, Christophe Flahaut, Rozenn Ravallec, Francois Coutte
Summary: This study investigated the antiradical and antioxidant potential of lipopeptides produced by Bacillus subtilis strains. The results showed that plipastatin exhibited the highest antioxidant activities.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Pharmacology & Pharmacy
Desire Madi-Moussa, Barbara Deracinois, Radja Teiar, Yanyan Li, Marius Mihasan, Christophe Flahaut, Sylvie Rebuffat, Francoise Coucheney, Djamel Drider
Summary: This study reveals that the bacteriocin lacticaseicin 30, a rare Gram-positive bacteriocin that inhibits Gram-negative bacteria, requires at least two helices in the N-terminal region and carries amino acids in the C-terminal region that play a role in modulating its activity. These findings are crucial for designing lacticaseicin 30 variants as potential therapeutic agents against Gram-negative bacilli infections.
Article
Infectious Diseases
Cristina-Veronica Moldovan, Mihaela Savu, Elodie Dussert, Hairati Aboubacar, Laura Gabriela Sarbu, Simona Matiut, Benoit Cudennec, Francois Krier, Rozenn Ravallec, Lucian Mihail Birsa, Marius Stefan
Summary: A new class of synthetic tricyclic flavonoids represented by BrCl-flav displayed potent in vitro antibacterial activity. BrCl-flav exhibited important inhibitory activity against various clinical isolates, and showed potential for biofilm disruption against Acinetobacter baumannii. In addition, BrCl-flav demonstrated synergistic activity with penicillin against a MRSA strain.
Article
Biochemistry & Molecular Biology
Anne-Sophie Paguet, Ali Siah, Gabriel Lefevre, Sophie Moureu, Thierry Cadalen, Jennifer Samaillie, Franck Michels, Barbara Deracinois, Christophe Flahaut, Harmony Alves Dos Santos, Audrey Etienne-Debaecker, Caroline Rambaud, Sylvie Chollet, Roland Molinie, Jean-Xavier Fontaine, Christophe Waterlot, Marie-Laure Fauconnier, Sevser Sahpaz, Celine Riviere
Summary: This study investigates the genetic and chemical diversity of fifty wild hops collected from different locations in Northern France. The results show that wild hops exhibit high levels of genetic and chemical diversity, making them an important resource for the species.
Article
Food Science & Technology
Fatma Hamed, Imen Elgaoud, Barbara Deracinois, Christophe Flahaut, Naima Nedjar, Ahmed Barkia
Summary: In this study, Diplodus proteins were hydrolyzed using alcalase and savinase, and the hydrolysates were characterized for their chemical composition, functional properties and peptide content. The hydrolysates produced with savinase had a higher protein content and were richer in hydrophobic peptides compared to those produced with alcalase. Savinase hydrolysate also showed better solubility, foaming properties, and oil and water retention capacities, while alcalase hydrolysate had better emulsifying property and emulsion stability. These results suggest that alcalase and savinase can be used to convert Diplodus annularis proteins into peptides with promising functional properties.
Article
Food Science & Technology
Nathalie Atallah, Claire Gaudichon, Audrey Boulier, Alain Baniel, Benoit Cudennec, Barbara Deracinois, Rozenn Ravallec, Christophe Flahaut, Dalila Azzout-Marniche, Nadezda Khodorova, Martin Chapelais, Juliane Calvez
Summary: The aim of this study was to analyze the protein digestibility and postprandial metabolism in rats of milk protein matrices obtained by different industrial processes. The results showed that ingestion of whey proteins led to higher protein content in the intestinal mucosa and liver, possibly due to fast assimilation. Additionally, industrial processes that modify the structure and/or composition of milk proteins influence protein digestion and utilization.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Ahlam Outman, Barbara Deracinois, Christophe Flahaut, Mira Abou Diab, Bernard Gressier, Bruno Eto, Naima Nedjar
Summary: Human hemoglobin and bovine hemoglobin both contain rich bioactive peptides, with high similarity between the two. Bioinformatics tools and enzymatic hydrolysis experiments revealed the presence of various bioactive peptides, including some that have never been found in human hemoglobin before.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Ahlam Outman, Barbara Deracinois, Christophe Flahaut, Mira Abou Diab, Jihen Dhaouefi, Bernard Gressier, Bruno Eto, Naima Nedjar
Summary: This study focuses on the enzymatic hydrolysis of hemoglobin and compares the antibacterial and antioxidant potentials of human and bovine hemoglobin hydrolysates. The results show strong antimicrobial and antioxidant activities of the peptide hydrolysates, independent of the initial substrate concentration level. The presence of bioactive peptides in human hemoglobin suggests its potential as a valuable source for the food or pharmaceutical industries.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Mouna Ambli, Barbara Deracinois, Anne-Sophie Jenequin, Rozenn Ravallec, Benoit Cudennec, Christophe Flahaut
Summary: Bioinformatics software is essential in peptidomics/proteomics research, enabling the identification of peptides through the comparison of peptide fragmentation spectra obtained by mass spectrometry with targeted databases or by de novo sequencing. Customized software programming is crucial in improving peptide and post-translational modification (PTM) identification rates in the agrofood field.
Article
Biochemistry & Molecular Biology
Mathie Tenenbaum, Camille Dugardin, Joanna Moro, Julie Auger, Alain Baniel, Audrey Boulier, Rozenn Ravallec, Benoit Cudennec
Summary: Research shows that whey protein hydrolysate has a greater hypoglycemic potential after in vitro simulated gastrointestinal digestion. It increases GLP-1 secretion and inhibits DPP-IV activity. Prehydrolysis of whey proteins modifies the intestinal peptidome, leading to a potentially greater hypoglycemic effect.
Article
Biochemistry & Molecular Biology
Lea Fleury, Barbara Deracinois, Camille Dugardin, Alice B. Nongonierma, Richard J. FitzGerald, Christophe Flahaut, Benoit Cudennec, Rozenn Ravallec
Summary: This study compared the DPP-IV inhibitory potential of seven proteins from different sources in vitro and in rat plasma, revealing the impact of protein origin on their in vivo and in vitro DPP-IV inhibitory activity. The results indicated that vegetable proteins and hemoglobin exhibited the highest DPP-IV inhibitory activity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)