Article
Food Science & Technology
Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello
Summary: A biotechnological protocol was developed to obtain bioactive peptides with ACE-inhibitory activity from the ricotta cheese exhausted whey (RCEW) by combining membrane filtration and fermentation. The fermented protein-rich retentate showed high anti-ACE activity, with identified peptides overlapping with previously reported antihypertensive fragments. The fortified ricotta cheese with fermented retentate exhibited significantly higher anti-ACE activity and improved sensory properties compared to the control and unfermented samples.
Review
Nutrition & Dietetics
Yongsheng Zhu, Gang Chen, Jingjing Diao, Changyuan Wang
Summary: Soybeans are a valuable source of proteins and phytochemicals, such as isoflavones and phenolic compounds. Soy bioactive peptides, released through fermentation or gastrointestinal digestion, have various health benefits, including anti-inflammatory, anticancer, and antidiabetic activities. These peptides can be produced using novel food processing techniques and have the potential to replace chemical-based functional elements in foods and pharmaceutical products.
FRONTIERS IN NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Patrick Blondin Tsafack, Chen Li, Apollinaire Tsopmo
Summary: The gut microbiota plays an important role in human health, and this review focuses on its link with hypertension. The analysis shows that food peptides can prevent gut dysbiosis and display antihypertensive effects by positively affecting the production of beneficial metabolites. However, there is a lack of human studies in this area.
Article
Chemistry, Applied
Luan Gustavo Santos, Vilasia Guimaraes Martins
Summary: Hot trub, a protein-rich waste derived from the brewing process, has potential as an alternative protein source. Hydrothermal treatment can improve protein recovery, while freeze-drying enhances technological capabilities and amino acid composition, resulting in good antioxidant activities and antihypertensive capacity.
FOOD HYDROCOLLOIDS
(2024)
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
Chemistry, Applied
Thanh-Do Le, Itthanan Suttikhana, Tolulope Joshua Ashaolu
Summary: Food-derived peptides (FDPs) are gaining popularity due to their health benefits. Conventional techniques for studying FDPs are cumbersome, costly, and slow, leading to the development of unconventional or bioinformatic approaches. These methods help predict FDPs formation and analyze their structure-activity relationships. This review focuses on non-conventional production strategies, especially using in silico approaches, and explores the factors that affect the functions of FDPs.
FOOD HYDROCOLLOIDS
(2023)
Article
Cell Biology
Wenwen Liu, Lingfeng Zhang, Anning Gao, Muhammad Babar Khawar, Fengyi Gao, Wei Li
Summary: This study showed that food-derived peptides with high arginine content, such as Oyster peptides and Perilla purple peptides, could promote spermatogenesis recovery in busulfan-treated mice. These peptides were found to increase sperm concentration and motility, potentially by promoting spermatogonia proliferation to improve blood-testis barrier recovery. They may have applications as medication or therapeutic components to enhance fertility in oligoasthenospermia patients.
FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Mingjie Zhou, Wenzhu Zhao, Wenjun Xue, Jingbo Liu, Zhipeng Yu
Summary: This study clarified the antihypertensive mechanisms of QIGLF on spontaneously hypertensive rats by using a serum proteomic approach. QIGLF was found to potentially exert antihypertensive effects by inhibiting Na+ reabsorption and oxidative stress, and restoring gap junction and tight junction.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Laura Berenice Olvera-Rosales, Emmanuel Perez-Escalante, Araceli Castaneda-Ovando, Elizabeth Contreras-Lopez, Alma Elizabeth Cruz-Guerrero, Patricia Regal-Lopez, Alejandra Cardelle-Cobas, Luis Guillermo Gonzalez-Olivares
Summary: The goal of this study was to determine the proteolytic and ACE inhibition capacities during whey fermentation. The results showed that co-culturing Lacticaseibacillus rhamnosus GG, Streptococcus thermophilus SY-102, and both bacteria together resulted in increased production of protein hydrolysates and low molecular weight peptides, as well as higher ACE inhibition activity.
Article
Food Science & Technology
Zhipeng Yu, Mingjie Zhou, Jingbo Liu, Wenzhu Zhao
Summary: This study investigated the hypotensive effects of peptide QIGLF in spontaneously hypertensive rats (SHRs) by using metabolomics technology. The results showed that QIGLF could regulate the synthesis and degradation of ketone bodies, arachidonic acid metabolism, pyrimidine metabolism, and arginine biosynthesis. These findings suggest the potential of QIGLF in alleviating hypertension by inhibiting renal inflammation, promoting natriuresis, and regulating renal nitric oxide production.
FOOD RESEARCH INTERNATIONAL
(2022)
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
Food Science & Technology
Eric Banan-Mwine Daliri, Akanksha Tyagi, Fred Kwame Ofosu, Ramachandran Chelliah, Joong-Hark Kim, Jong-Rae Kim, Daesang Yoo, Deog-Hwan Oh
Summary: Treating soybean with proteases and subsequent fermentation can significantly increase the release of bioactive compounds, contributing to ACE inhibition. Fermentation with Enterococcus faecium EBD1 can lead to high levels of potential antihypertensive compounds in fermented soybean, suggesting it as a good strategy for developing functional foods with antihypertensive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Waqas N. Baba, Bincy Baby, Priti Mudgil, Chee-Yuen Gan, Ranjit Vijayan, Sajid Maqsood
Summary: This study investigated the ACE inhibiting potential of peptic camel whey hydrolysates under different hydrolysis conditions. Through peptide sequencing and in silico analysis, specific peptides with potential ACE and renin inhibitory activities were identified. Enzymatic hydrolysis of camel whey proteins may release peptides with potential anti-hypertensive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Songmin Cao, Zixu Wang, Lujuan Xing, Lei Zhou, Wangang Zhang
Summary: This study evaluated the effects of bovine bone gelatin-derived peptides (BGPs) on hypertension in rats and found that they significantly reduced blood pressure and improved dyslipidemia, suggesting their potential as a nutraceutical for hypertension and dyslipidemia.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Lu Xiang, Zhichang Qiu, Renjie Zhao, Zhenjia Zheng, Xuguang Qiao
Summary: Food-derived antihypertensive peptides have gained attention in functional foods due to their high biological activity, low toxicity, and easy metabolism in the human body. However, there is still limited understanding of ACE inhibitory peptides and their knowledge gaps. This paper focuses on the food sources and production methods of ACE inhibitory peptides, as well as their transport and underlying mechanisms. Additionally, the structure-activity relationships and other bio-functional properties of ACE inhibitory peptides are discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Fred Kwame Ofosu, Ramachandran Chelliah, Eric Banan-Mwine Daliri, Kandasamy Saravanakumar, Myeong-Hyeon Wang, Deog-Hwan Oh
Summary: The study found that hexane extracts of millets and cereal by-products exhibit antibacterial activities against various bacterial strains and could be developed as antimicrobial agents. Moreover, the bioactive compounds in the extracts inhibit bacterial pathogens by targeting specific receptor proteins.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Nutrition & Dietetics
Umair Shabbir, Momna Rubab, Eric Banan-Mwine Daliri, Ramachandran Chelliah, Ahsan Javed, Deog-Hwan Oh
Summary: Polyphenols are naturally occurring bioactive components in fruits and vegetables, playing a role in improving metabolic syndromes and preventing chronic diseases by influencing the composition of gut microbiota. Various approaches have been developed to improve the bioavailability of polyphenols in the gut.
Article
Chemistry, Applied
Fred Kwame Ofosu, Fazle Elahi, Eric Banan-Mwine Daliri, Akanksha Tyagi, Xiu Qin Chen, Ramachandran Chelliah, Joong-Hark Kim, Sang-Ik Han, Deog-Hwan Oh
Summary: The study revealed that brown sorghum grains contain phenolic compounds with antioxidant and antidiabetic properties, with some genotypes showing higher radical scavenging and enzyme inhibition activities, especially SOR 11, SOR 17 and SOR 33. Sorghum grains are also rich in various types of flavonoids, making them potential candidates for the development of functional foods.
Article
Biotechnology & Applied Microbiology
Eric Banan-Mwine Daliri, Yeju Kim, Yujeong Do, Ramachandran Chelliah, Deog-Hwan Oh
Summary: In this study, various lactic acid bacteria were found to have the potential to reduce cholesterol levels in liquid media. Additionally, some LAB strains were able to incorporate cholesterol into their cell membranes in vivo, while producing biogenic amines at concentrations below toxic limits.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Review
Food Science & Technology
Ramachandran Chelliah, Shuai Wei, Eric Banan-Mwine Daliri, Fazle Elahi, Su-Jung Yeon, Akanksha Tyagi, Shucheng Liu, Inamul Hasan Madar, Ghazala Sultan, Deog-Hwan Oh
Summary: Bioactive peptides found in soy products and eggs provide essential protective functions, delaying aging by killing senescent cells. Food-derived bioactive peptides and protein fragments can improve human health and prevent metabolic diseases. Research focuses on the mechanisms by which bioactive peptides target metabolic syndromes (such as obesity and type 2 diabetes), offering new insights into controlling these conditions.
Review
Biochemical Research Methods
Ramachandran Chelliah, Eric Banan-MwineDaliri, Imran Khan, Shuai Wei, Fazle Elahi, Su-Jung Yeon, Vijayalakshmi Selvakumar, Fred Kwame Ofosu, Momna Rubab, Hum Hun Ju, Harikrishna Reddy Rallabandi, Inamul Hasan Madar, Ghazala Sultan, Deog Hwan Oh
Summary: This review summarizes recent findings on the impact of Next-generation sequencing and other bioinformatics methods in the food microbiome and discusses the critical role of microbes in producing fermented foods.
BRIEFINGS IN BIOINFORMATICS
(2022)
Article
Infectious Diseases
Md Bashir Uddin, Emran Hossain Sajib, Syeda Farjana Hoque, Md Nazmul Islam Bappy, Fazle Elahi, Arabinda Ghosh, Samuel Muhit, Mohammad Mahmudul Hassan, Mahmudul Hasan, Ramachandran Chelliah, Se Jin Park, Tamanna Jahan Mony, Deog-Hwan Oh, Syed Sayeem Uddin Ahmed
Summary: The scientific community has released the genomic sequences of SARS-CoV-2, which show similarity of over 99% with the reference sequence from China. The study reveals an effective transition from the co-existing SARS genome to SARS-CoV-2 and significant positive selection in the SARS-CoV-2 genomes. Mutations in the RBD domain have been found in genomes from the Netherlands, Bangladesh, and the USA, with the mutation Val/Leu382 showing the lowest binding affinity to remdesivir. These mutations cause significant conformational changes and need further investigation in drug and vaccine development.
INFECTION GENETICS AND EVOLUTION
(2022)
Article
Biochemistry & Molecular Biology
Kaliyan Barathikannan, Ramachandran Chelliah, Fazle Elahi, Akanksha Tyagi, Vijayalakshmi Selvakumar, Paul Agastian, Mariadhas Valan Arasu, Deog-Hawn Oh
Summary: In this study, 32 lactic acid bacteria were isolated from fermented Indian herbal medicine, and MNL5 strain showed strong bile salt hydrolase and cholesterol-lowering properties. Pediococcus acidilactici MNL5 was identified as a probiotic candidate and it exhibited antibacterial activity and lifespan extension effects against obesity-related phenotypes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Engineering, Chemical
Pianpian Yan, Ramachandran Chelliah, Kyoung Hee Jo, Deog Hwan Oh
Summary: Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner, with advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. It has been widely applied in various fields, especially in medical and clinical settings, with potential significance for high-risk settings like hospitals and other clinical facilities. Research focus has shifted towards the application of slightly acidic EW combined with supplemental chemical and physical treatment methods for enhanced effectiveness.
Article
Food Science & Technology
Akanksha Tyagi, Xiuqin Chen, Umair Shabbir, Ramachandra Chelliah, Deog Hwan Oh
Summary: This study investigated the effectiveness of slightly acidic electrolyzed water on the accumulation of bioactive compounds during germination. The results showed that germination with slightly acidic electrolyzed water might enhance the bioactive compounds in grains.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Pianpian Yan, Hyeon-yeong Jo, Ramachandran Chelliah, Kyoung hee Jo, Nam Chan Woo, Min Seung Wook, Deog Hwan Oh
Summary: This study investigates the effect of water hardness on the production and sanitization efficacy of slightly acidic electrolyzed water (SAEW). The results show that water hardness is an important factor in the production of SAEW, and the sanitization efficacy is not significantly affected by storage conditions. These findings provide a foundation for the commercial application of SAEW.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Xiuqin Chen, Akanksha Tyagi, Ramachandran Chelliah, Fazle Elahi, Selvakumar Vijayalakshmi, Pianpian Yan, Lingyue Shan, Deog-Hwan Oh
Summary: The study found that the combination of slightly acidic electrolyzed water and sodium benzoate has high antimicrobial activity in acidic environments, effectively inhibiting the growth of caries-related pathogens with potentially fewer negative effects on oral microbiota diversity.
PROCESS BIOCHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Eric Banan-Mwine Daliri, Fred Kwame Ofosu, Ramachandran Chelliah, Deog-Hwan Oh
Summary: Fermented soybean has a stronger antihypertensive effect compared to unfermented soybean, as it inhibits ACE and improves cholesterol levels and gut microbiota.
FERMENTATION-BASEL
(2023)
Review
Biochemistry & Molecular Biology
Ramachandran Chelliah, Shuai Wei, Selvakumar Vijayalakshmi, Kaliyan Barathikannan, Ghazala Sultan, Shucheng Liu, Deog-Hwan Oh
Summary: The shift to an environmentally friendly material economy requires exploring renewable resources, and lignin valorization plays a crucial role in this transition. Lignin, as a renewable polymer, has great potential for various applications but is currently underutilized. This perspective paper focuses on the prospects and challenges of lignin-based materials in food packaging, antimicrobial, and agricultural applications.
Article
Chemistry, Multidisciplinary
Simpy Sanyal, Ramachandran Chelliah, Taeyong Kim, Matheus Rabelo, Deog-Hawn Oh, Duy Phong Pham, Junsin Yi
Summary: This paper proposes a novel crack-resistant solution for steel-cement interfaces in hostile outdoor environments, by developing a Ce-rich hydrophobic sealing coating on the interface. The optimized specimens demonstrate excellent corrosion resistance and fissure filling, making them suitable for harsh outdoor conditions.
