Bioactivity Profiling of Peptides From Food Proteins

Agyei, Dominic; Pan, Sharadwata; Acquah, Caleb

doi:10.1016/b978-0-12-811412-4.00003-5

Cited by 9 publications

(4 citation statements)

References 106 publications

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“…Peptides with established biologic activity can also be obtained by chemical synthesis and included in drugs or nutraceutical food. The current research studies focus on profiling enzymatic proteolysis to obtain the highest number of peptides with high biologic activity [1][2][3][4]. In some sectors of the food industry, ultrasonic technology has been used [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

Kęska

Stadnik

2020

Applied Sciences

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This study aimed to determine the effects of sonication and acid whey maceration on the oxidative stability, antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity of peptides obtained from dry-cured pork loins. The changes in the selected parameters were documented over 7, 21 and 42 days of storage. The lowest antioxidant and angiotensin-converting enzyme inhibitory activities of peptides were noted in batches with curing salt (C) and acid whey (SW) compared to batches with sea salt (S). In this sample range, the lowest oxidation–reduction power values were associated with the use of ultrasound. In addition, higher antiradical activity (against ABTS•+) and reducing power values were observed for the sea salt ultrasound (SU) batches (after 21 and 42 days) and for the acid whey ultrasound (SWU) batches (after 7 and 21 days). Contrasting results were obtained for samples with sea salt (S and SU), which were characterized by a higher content of peptides, better antiradical properties and the highest potential to inhibit ACE (after seven days).

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Section: Introductionmentioning

confidence: 99%

Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

Kęska

Stadnik

2020

Applied Sciences

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“…Despite this, it is necessary to modify or reinforce their properties to use them as a material for food packaging (Liu et al, 2023). In addition, collagen can be obtained from marine byproducts that generate waste between 60% and 80% of the total biomass in fish processing (Agyei et al, 2017); since they are not treated adequately, they generate damage to marine and coastal ecosystems by causing excessive enrichment of nutrients, generating eutrophication of water, which can be used to obtain several value‐added products such as proteins, bioactive peptides, and collagen (Saleh et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Biodegradable monolayer film based on the collagen extracted from Oreochromis sp. processing byproducts blended with chitosan and assembled with PCL and PLA monolayers to form bilayers films

Navarro Arrieta,

Acevedo‐Puello,

Fuentes Ordoñez

et al. 2024

J Food Process Engineering

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The objective of the study is to develop and characterize biodegradable monolayer and bilayer films using collagen extracted from tilapia skin and scales (Oreochromis sp.) with chitosan in combination with biodegradable polyester; polylactic acid (PLA) or polycaprolactone (PCL). Collagen extraction was conducted with acetic acid (0.5 M). Monolayer films based on collagen and chitosan were formed by the casting process with a solution of chitosan (2% w/w) in 1.5% acetic acid, followed by the addition of skin collagen at concentrations of 0.5%, 1%, or 2% w/w, and dried at 45–50°C. The PLA and PCL films were made by compression molding. The films were characterized according to their appearance, structure, morphology, interaction with water, thermal stability, and mechanical and barrier properties. The results indicated that collagen from tilapia skin and scales yielded 36.5% and 2.57%, respectively. The results showed that adding chitosan increased the tensile strength but decreased the elongation of the films. An improvement in thermal stability was observed by increasing the proportion of collagen or chitosan, and it also influenced water solubility and water vapor permeability. Microscopy showed a crack‐free interface between collagen and chitosan. The color of the films varied depending on the composition, highlighting the influence of chitosan in yellow and reddish tones. The bilayers with PLA had lower water vapor permeability and higher gloss compared to those with PCL. Finally, the developed films showed promising properties for their application in food packaging and promote the use of fishery waste.Practical applicationsThe study aims to develop and characterize biodegradable monolayer and bilayer films using collagen extracted from tilapia skin and scales (Oreochromis sp.) combined with chitosan and biodegradable polyester such as polylactic acid or polycaprolactone. The practical applications of this research span a wide range of industrial fields. For instance, monolayer films could be used as sustainable food packaging, offering enhanced barrier properties and biodegradability, thus reducing the environmental impact of conventional packaging. Furthermore, bilayer films could find applications in the healthcare industry, such as controlled‐release drug patches or dressings leveraging the antimicrobial properties of chitosan. This research also provides valuable insights into improving the mechanical, thermal, and barrier properties of biodegradable films, potentially leading to the production of more efficient and versatile materials for a variety of industrial applications.

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“…Consequently, research on bioactive peptides continues to grow and, among other important databases, BIOPEP already contains over 3,680 biologically active peptides derived mostly from food sources (Dziuba, Minkiewicz, Nałecz, & Iwaniak, ). The sources (plant, animal, and microbial), production, isolation techniques, and advantages and shortcomings of pursuing food‐derived bioactive peptides as nutraceutical compounds have been discussed in the recent literature (Agyei, Pan, Acquah, & Danquah, ; Aluko, b; Gnasegaran et al, ; Li‐Chan, ; Sarethy & Pan, ; Udenigwe, ; Udenigwe & Aluko, ).…”

Section: Introductionmentioning

confidence: 99%

Structure-informed separation of bioactive peptides

et al. 2019

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The application of proteomic and peptidomic technologies for food-derived bioactive peptides is an emerging field in food sciences. These technologies include the use of separation tools coupled to a high-resolution spectrometric and bioinformatic tools for prediction, identification, sequencing, and characterization of peptides. To a large extent, one-dimensional separation technologies have been extensively used as a continuous tool under different optimized conditions for the identification and analysis of food peptides. However, most one-dimensional separation technologies are fraught with significant bottlenecks such as insufficient sensitivity and specificity limits for complex samples. To address this limitation, separation systems based on orthogonal, multidimensional principles, which allow for the coupling of more than one analytical separation tool with different operational principles, provide a higher separation power than one-dimensional separation tools. This review describes the structure-informed separation and purification of protein hydrolyzates to obtain peptides with desirable bioactivities. Practical applicationsApplication of bioactive peptides in the formulation of functional foods, nutraceuticals, and therapeutic agents have increasingly gained scholarly and industrial attention. The bioactive peptides exist originally in protein sources and are only active after hydrolysis of the parent protein. Currently, several tools can be configured in one-dimensional or multidimensional systems for the separation and purification of protein hydrolyzates. The separations are informed by the structural properties such as the molecular weight, charge, hydrophobicity or hydrophilicity, and the solubility of peptides. This review provides a concise discussion on the commonly used analytical tools, their configurations, advantages and challenges in peptide separation. Emphasis is placed on how the structural properties of peptides assist in the separation and purification processes and the concomitant effect of the separation on peptide bioactivity. K E Y W O R D S bioactive peptides, multidimensional separation, peptide purification, separation systems, structure-property relationships [Correction added on 30 January 2019: this article has been added to the issue after an inadvertent omission.]

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Bioactivity Profiling of Peptides From Food Proteins

Cited by 9 publications

References 106 publications

Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

Biodegradable monolayer film based on the collagen extracted from Oreochromis sp. processing byproducts blended with chitosan and assembled with PCL and PLA monolayers to form bilayers films

Structure-informed separation of bioactive peptides

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