No abstract

No abstract

Cancer has gained appreciable attention in the category of noncommunicable health disorders as the group of proliferative diseases and metabolic syndromes of fatal consequence, globally. The conventional chemotherapeutic, radiological and associated pharmacotherapeutic advances for its cure have timelessly displayed severe aftereffects in patients. Furthermore, the underlying costs and technical requirements of these have added to their limitation recitals. Food-derived bioactive peptides have been scientifically proven as suitable alternatives for cancer management. Studies have shown that some attributes they possess such as specificity, smaller sizes, better ease of syntheses and modification, and improved penetration into cell membranes make them better alternatives to some protein isolates. Their comparative precedencies with regards to natural and efficacy with minimal side effects have offered them the recognition as proficient options in cancer therapy. This review integrates contemporary technical information about bioactive peptides from plants and animal foods and food by-products and their experimentally determined potentials as remedies for cancer. Furthermore, technical details about their isolation methodologies are offered. This article is an augmentation to technical literatures on the cancer subject and an academic exposure of the food-originated approach for its management.

Bioactive peptides are protein fragments which have a positive impact on the functions and conditions of living organisms. Apart from other animal and plant sources flaxseed is an excellent source of bioactive peptides. In recent years, fermentation has been explored as effective way for bioactive peptides generation. Hence, the present study has been carried out to evaluate an indigenous Lactobacillus plantarum strain NCDC 374 for fermentation and peptides generation in flaxseed milk. Optimization of fermentation condition to obtain maximum functional properties (Proteolytic activity, Antioxidant activity and ACE inhibition %) was investigated using response surface methodology. Optimal condition to produce the functional peptides were found to be 4.20% inoculum size with 126 hours of fermentation time. The fermented milk resulted in 67.38% inhibition in DPPH, 41.35% inhibition in ACE and 30.38 micro gram leucine/ml proteolytic activity. Molecular weight cut off membrane (Viva spin) were used to fractionate the peptides. 10 kDa peptides showed optimal results for % DPPH inhibition, ACE inhibition, Antimicrobial activity and DPP-IV inhibition as compared to 5 kDa.

Cheese analogs are usually defined as products made using non-dairy proteins to produce a product similar to cheese. These products are increasingly popular due to their cost-effectiveness, health benefits, and simplicity of their manufacturing processes. Herein, attempts have been made to form a functional veg spread by using peanut and probiotic microorganism Lactobacillus rhamnosus NCDC18. The proportion of peanut seed and water for milk extraction was optimized based on the solid content of milk. Based on the water retention ability (WRA) and the solid and protein recovery of coagulated protein, the salt percentage for coagulation of peanut protein was optimized. Fermentation of coagulated protein by probiotic strain was done at 37EC for 24 h. A comparative analysis of physico-chemical properties such as moisture content, ash content, fat content, protein content, carbohydrate content, Vitamin C, antioxidant, titratable acidity, and pH was done before and after fermentation. For the extraction of milk with the desired amount of solid (5.5%), the optimum ratio of peanut and water was found to be 1 : 6. For the coagulation of peanut protein, the optimum coagulant (salt) was determined at 0.5%. The maximum solid recovery (51.7 ± 0.04), protein recovery (69.21 ± 0.01), and WRA (67.39 ± 0.03) were obtained with 0.5% magnesium chloride. No significant change was observed in the moisture, ash, fat, antioxidant, and vitamin C contents, while protein, carbohydrate, pH, and titratable acidity were found to change significantly before and after fermentation. Proteolysis of peanut protein by probiotic strain was found to be 61 μg/mg. As the refrigerated storage period increased (0 to 15 days), a significant (P # 0.05) decrease in cell viability and pH was observed.