Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Cheung, Lennie K.Y.; Aluko, Rotimi E.; Cliff, Margaret A.; Li‐Chan, Eunice C.Y.

doi:10.1016/j.jff.2014.12.036

Cited by 77 publications

(57 citation statements)

References 52 publications

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“…Recently, Cheung et al (2015) found that exopeptidase-treated hydrolysates are less bitter and have higher levels of umami and salty tastes as well as increased overall acceptability compared to those produced by endopeptidases. Moreover, when determing the influence of sequential hydrolysis using endo-and exo-peptidase on bitter taste of protein hydrolysates from wheat gluten, Liu et al (2016) found that the hydrolysate produced within a 300-min reaction with Proteax had the lowest bitterness.…”

Section: Removing Bitternessmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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Section: Removing Bitternessmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

View full text Add to dashboard Cite

show abstract

“…However, the use of pharmaceutical drugs is sometimes 51 associated with side-effects, for this reason, the search for natural alternatives originating from 52 foods/dietary compounds has increased (Li-Chan, 2015). In this context, scientifically validated 53 milk protein-derived BAPs have the potential to be formulated into foods to provide their health 54 promoting properties to the general population.…”

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confidence: 99%

Strategies for the discovery, identification and validation of milk protein-derived bioactive peptides

Nongonierma

Fitzgerald

2016

Trends in Food Science & Technology

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17Background: The workflow used for the discovery of novel milk protein-derived bioactive 18 peptides (BAPs) has significantly evolved over the past number of years. Many of the 19 approaches currently described in the literature for the study of milk protein-derived BAPs have 20 taken similar routes as those conventionally used in drug discovery. However, because milk 21 protein-derived BAPs are prepared from dietary sources and in a food-grade manner, they differ 22 from drugs in that they are generally present in a complex mixture as opposed to drug active 23 compounds which are generally synthetically produced, having a relatively high level of purity.

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“…Another study showed that whey protein supplementation to subjects undergoing resistance training can attenuate cardiovascular risks by augmenting HDL level (Sheikholeslami Vatani & Ahmadi Kani Golzar, 2012). A recent study has reported that the angiotensinconverting enzyme (ACE)-inhibitory activity and systolic blood pressure decreasing-ability of whey protein hydrolysates can be improved by exopeptidase treatment (Cheung, Aluko, Cliff, & Li-Chan, 2015). Reduction of the systolic pressure (−12 to −31 mm Hg) after 24 h of treatment with 100 mg/kg hydrolysate was reported (Cheung et al, 2015).…”

Section: Blood Pressure Loweringmentioning

confidence: 99%

“…A recent study has reported that the angiotensinconverting enzyme (ACE)-inhibitory activity and systolic blood pressure decreasing-ability of whey protein hydrolysates can be improved by exopeptidase treatment (Cheung, Aluko, Cliff, & Li-Chan, 2015). Reduction of the systolic pressure (−12 to −31 mm Hg) after 24 h of treatment with 100 mg/kg hydrolysate was reported (Cheung et al, 2015). The scopes of whey protein supplements in hypertension management need to be explored with emphasis on the precise mechanism of action.…”

Section: Blood Pressure Loweringmentioning

confidence: 99%

Functional food relevance of whey protein: A review of recent findings and scopes ahead

Patel

2015

Journal of Functional Foods

137

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Available online A B S T R A C TThe prospecting for nutrients has catapulted whey protein to the forefront of the functional food sector. This protein, filtered from cheese whey, has been characterized to contain a plethora of healthy components such as essential amino acids, bioactive peptides, antioxidants and immunomopotentiators. Consequently, whey protein has been validated to confer radical scavenging, anti-inflammatory, antitumour, immunostimulatory, hypotensive, gut homeostasis, antiobesity, antidiabetic, muscle biosynthesis, osteoprotective and radioprotective roles. As the multifarious benefits of whey protein cumulate amidst the dramatic rise in metabolic and degenerative health issues, it seems imperative to harness their potential. This review presents the significant biological aspects of whey protein and its derivatives. Further, it rationalizes their incorporation in functional foods.

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Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Cited by 77 publications

References 52 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

Strategies for the discovery, identification and validation of milk protein-derived bioactive peptides

Functional food relevance of whey protein: A review of recent findings and scopes ahead

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