Biologically active peptides derived from egg proteins

Eckert, Ewelina; Zambrowicz, Aleksandra; Pokora, Marta; Polanowski, Antoni; Chrzanowska, Józefa; Szołtysik, Marek; Dąbrowska, Anna; Różański, Henryk; Trziszka, Tadeusz

doi:10.1017/s0043933913000366

Cited by 27 publications

(19 citation statements)

References 69 publications

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“…Several studies were conducted, particularly with milk proteins [9,10], eggs [11,12], and muscle proteins from pigs [13], cattle [14], poultry [15], and fish [16]. BAPs have been obtained from vegetable proteins such as soybeans [17,18], lentils, chickpeas, peas, beans, and oilseeds such as canola and flaxseed [8].…”

Section: Production and Processing Of Bioactive Peptides Derived Frommentioning

confidence: 99%

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Food Proteins and Bioactive Peptides, Functional Diets

Sgarbieri¹,

Armadas²

2017

FSN

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Throughout the second half of the last century and early this century the concept of the biological function of food proteins has changed significantly. While in the past the food proteins were regarded only as macronutrients capable of providing the amino acids to form the protein component of organs and tissues, also participating in the generation of metabolic energy for the normal functioning of living organisms, today it is known that certain proteins present in food, as well as fragments or peptides derived thereof, may participate in the general metabolism in a much more interactive manner, through bioactivities that go far beyond the nutritional functions that had been established by the end of the first half of the prior century.By making an analogy with the aeronautical activity we can say that in the past the food proteins functioned as black boxes holding numerous important pieces of information, which research and technology have only revealed, in part, in recent decades. In this period it Received: August 07, 2017; Accepted: September 12, 2017; Published: September 26, 2017 was found that certain proteins present in foods are naturally bioactive, and can be absorbed from the Gastrointestinal System (GIS) in their intact or slightly modified form and exercise specific bioactivities in the systemic metabolism [1], or, in addition, resist the action of digestive enzymes exercising different bioactivities in the gastrointestinal system [2]. Even more interesting were the findings that food proteins, of both plant and animal origin, contain, in their primary structures, specific amino acid sequences in their polypeptide chains, which when cleaved in the form of peptides by proteolytic enzymes or by specific chemical reagents may exercise diverse bioactivities that were latent in the original structure of the protein from which they originated.Bioactive peptides have been obtained from precursor proteins through the use of methodologies that have reached a high degree of sophistication and complexity, such as: (a) enzymatic hydrolysis by digestive enzymes; (b) proteolysis of the protein source by enzymes derived from microorganisms or plants; (c) fermentation process using culture with high proteolytic power and specificity. The bioactive potential of the peptides originating from the proteolysis of food proteins can be explored in the integral hydrolysates, produced in special conditions. However, in the current literature there are numerous research works and literature reviews emphasizing the importance of the isolation, purification, characterization, study of mechanisms and impact of these peptides on human health [3][4][5][6][7][8]. Production and Processing of Bioactive Peptides Derived from Food ProteinsA large number of plants and animals have been object of study as source of Bioactive Peptides (BAPs). Several studies were conducted, particularly with milk proteins [9,10], eggs [11,12], and muscle proteins from pigs [13], cattle [14], poultry [15], and fish [16]. BAPs have been obtained from...

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Section: Production and Processing Of Bioactive Peptides Derived Frommentioning

confidence: 99%

“…A significant number of peptides with anticholesterolemic (antilipidemic) and antithrombotic properties has been described recently [6,12,30,53,103], among other studies. The vast majority of the studies have been conducted with milk proteins.…”

Section: Antihyperlipidemic and Antithrombotic Peptidesmentioning

confidence: 99%

Food Proteins and Bioactive Peptides, Functional Diets

Sgarbieri¹,

Armadas²

2017

FSN

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“…Liczba znanych sekwencji biologicznie aktywnych peptydów pochodzących z białek żywności zwięk-sza się. Do tej pory zidentyfikowano je we wszystkich surowcach białkowych wykorzystywanych do produkcji żywności oraz w wielu produktach spożywczych, głównie w mleku, fermentowanych produktach mleczarskich i serze [1, 49,56], surowcach i produktach roślinnych [48,81], mięsie [86], jajach [18,19,82] i rybach [93]. Biologicznie aktywne peptydy pochodzące z białek żywności zawierają 2 ÷ 20 reszt amino-kwasowych [49].…”

Section: Otrzymywanie Biologicznie Aktywnych Peptydówunclassified

Biologically Active Peptides Released From Food Proteins

Darewicz

Borawska

Minkiewicz

et al. 2015

zntj

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BIOLOGICZNIE AKTYWNE PEPTYDY UWALNIANE Z BIAŁEK ŻYWNOŚCI S t r e s z c z e n i eBiałka żywności charakteryzują się wieloma właściwościami odżywczymi i biologicznymi. Biologicznie aktywne peptydy to fragmenty sekwencji aminokwasowych białek żywności, które stają się aktywne po uwolnieniu. Zwykle są one uwalniane podczas procesów trawienia, fermentacji (dzięki aktywności proteolitycznej mikroorganizmów) lub procesów enzymatycznych in vitro i wówczas mogą wpływać na zdrowie człowieka. Z białek żywności wyizolowano szereg peptydów bioaktywnych, w tym: inhibitory enzymu konwertującego angiotensynę, antyoksydacyjne, antymikrobiologiczne, antyamnezyjne, opioidowe, sensoryczne czy wiążące mikroelementy. Badane są także peptydy niekorzystnie oddziałujące na zdrowie człowieka, np. toksyczne dla osób chorych na celiakię. Obecnie kontynuowane są badania w celu wskazania nowych źródeł bioaktywnych peptydów, a także sposobów ich otrzymywania, biodostępności, aktywności biologicznej i mechanizmów działania. W artykule przedyskutowano sposoby otrzymywania bioaktywnych peptydów z białek żywności, wybrane rodzaje ich aktywności biologicznej oraz ich biodostępność.Słowa kluczowe: białka żywności, bioaktywne peptydy, struktura bioaktywnych peptydów, biodostępność WprowadzenieŻywność konwencjonalną rozpatruje się obecnie nie tylko jako źródło składników odżywczych niezbędnych do utrzymania homeostazy organizmu, ale również jako źródło składników bioaktywnych. Dowiedziono bowiem, że białka żywności są źró-dłem bioaktywnych peptydów, które mogą regulować procesy fizjologiczne ustroju, w tym wszystkich układów organizmu, np. hormonalnego, immunologicznego, krąże-nia, nerwowego czy pokarmowego, co wykorzystuje się obecnie m.in. w produkcji Prof. dr hab. M. Darewicz, mgr inż. J. Borawska, dr hab. P. Minkiewicz, prof. UWM, dr hab. A. Iwaniak, prof. UWM, mgr inż. P. Starowicz, Katedra Biochemii Żywności, Wydz. Nauki o Żywności, pl. Cieszyński 1,

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“…Other proteins include ovotransferrin (12-13.6 %), ovomucoid (11 %), ovomucin (3.5 %), lysozyme (3.4-3.5 %), ovoflavoprotein (0.8 %), ovomacroglobulin (0.5 %), ovoinhibitor (1.5 %), ovoglycoprotein (1 %), avidin (0.5 %), ovoglobulins G2 and G3 (8 %), cystatin (ficin-papain inhibitor, 0.05 %), and some other enzymes than lysozyme. Numerous bioactive peptides with specific benefits for human and animal health derived from egg proteins via enzymatic hydrolysis have been identified [14]. These peptides released from intact egg white as well as from purified ovalbumin, ovotransferrin or lysozyme mostly have ACE-inhibitory and antihypertensive effects [8,15,16] or antioxidant activity [17].…”

Section: Introductionmentioning

confidence: 99%

“…On the bases of their active site and mechanism of catalysis, proteases can be divided into seven groups by the MEROPS database: serine proteases, cysteine (thiol) proteases, aspartic proteases, metalloproteases, threonine proteases, glutamic acid proteases and unknown proteases [21]. Proteases of microbial origin such as Alcalase, Neutrase, Flavourzyme are the most commonly enzymes used in producing protein hydrolysates, but others such as protease from plant (e.g., papain) and animal sources (digestive enzymes, e.g., pepsin and trypsin) are also used [12,14,17]. Alcalase (EC 3.4.21.14) and Neutrase (EC.…”

Section: Introductionmentioning

confidence: 99%

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Stefanović

Jovanović

Grbavčić

et al. 2014

Eur Food Res Technol

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in the second case (28.80 ± 0.07 vs. 20.46 ± 0.39 %). The fraction obtained by the ultrasound pretreatment containing peptides with a molecular weight between 1 and 10 kDa demonstrated the strongest ABTS radical scavenging efficacy among the fractions (97.54 ± 0.30) with IC 50 value of 4.31 mg/mL. Compared with single-enzyme processes, the two-stage enzymatic processes did not significantly improve both antioxidant and functional hydrolysates' properties.

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Biologically active peptides derived from egg proteins

Cited by 27 publications

References 69 publications

Food Proteins and Bioactive Peptides, Functional Diets

Food Proteins and Bioactive Peptides, Functional Diets

Biologically Active Peptides Released From Food Proteins

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

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