Food‐derived multifunctional bioactive proteins and peptides

Agyei, Dominic; Potumarthi, Ravichandra; Danquah, Michael K.

doi:10.1002/9781118733103.ch20

Cited by 6 publications

(7 citation statements)

References 64 publications

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“…Thus, in recent years, the search for bioactive food compounds and their use as substitutes of pharmacological treatments has intensified. Due to their desirable impacts on human health and limited side effects, bioactive peptides have become one of the most studied food components, being usually included into functional foods and nutraceuticals [3]. Once liberated from the source protein by enzymatic hydrolysis, gastrointestinal digestion, or food processing, bioactive peptides may act on different body systems exerting different functionalities such as antihypertensive, antioxidant, opioid, antithrombotic, hypocholesterolemic, anticancer, immunomodulatory, and antimicrobial activities, among others [4].…”

Section: Introductionmentioning

confidence: 99%

“…Due to their desirable impacts on human health and limited side effects, bioactive peptides have become one of the most studied food components, being usually included into functional foods and nutraceuticals [3]. Once liberated from the source protein by enzymatic hydrolysis, gastrointestinal digestion, or food processing, bioactive peptides may act on different body systems exerting different functionalities such as antihypertensive, antioxidant, opioid, antithrombotic, hypocholesterolemic, anticancer, immunomodulatory, and antimicrobial activities, among others [4]. Moreover, it has been demonstrated that some food peptides are able to exert two or more bioactivities, acting on several systems at the same time [5].…”

Section: Introductionmentioning

confidence: 99%

“…Among food sources of multifunctional peptides, milk and meat proteins are considered some of the most studied [7]. As examples, caseinophosphopeptides have been reported to exert anticariogenic, antihypertensive, immune-enhancing, antigenotoxic, and cytomodulatory effects [3]. Whey protein lactoferrin and its derived peptide, lactoferricin, are well known by their anticancer, antitumor, immunomodulatory, and antimicrobial activities [8].…”

Section: Introductionmentioning

confidence: 99%

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In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Amigo

Martínez-Maqueda

Hernández-Ledesma

2020

Foods

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Currently, the associations between oxidative stress, inflammation, hypertension, and metabolic disturbances and non-communicable diseases are very well known. Since these risk factors show a preventable character, the searching of food peptides acting against them has become a promising strategy for the design and development of new multifunctional foods or nutraceuticals. In the present study, an integrated approach combining an in silico study and in vitro assays was used to confirm the multifunctionality of milk and meat protein-derived peptides that were similar to or shared amino acids with previously described opioid peptides. By the in silico analysis, 15 of the 27 assayed peptides were found to exert two or more activities, with Angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and opioid being the most commonly found. The in vitro study confirmed ACE-inhibitory and antioxidant activities in 15 and 26 of the 27 synthetic peptides, respectively. Four fragments, RYLGYLE, YLGYLE, YFYPEL, and YPWT, also demonstrated the ability to protect Caco-2 and macrophages RAW264.7 cells from the oxidative damage caused by chemicals. The multifunctionality of these peptides makes them promising agents against oxidative stress-associated diseases.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Amigo

Martínez-Maqueda

Hernández-Ledesma

2020

Foods

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“…Peptides with more than one activity are preferred over single-activity peptides because they can simultaneously trigger, modulate, or inhibit multiple physiological pathways. Within the body systems, it is observed that bioactivity in one area often results in a beneficial effect in another (Hartmann and Meisel, 2007;Sistla, 2013;Agyei et al, 2015). In this sense, milk-derived multifunctional peptides, such as lactoferrin-derived peptides, casein-derived phosphopeptides, and chymotryptic peptides, obtained by enzymatic hydrolysis using pepsin, trypsin, and chymotrypsin, respectively, have been previously reported (Srinivas and Prakash 2010;Sistla, 2013;Mandal et al, 2014;Agyei et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains

Aguilar-Toalá

Santiago-López

Peres

et al. 2017

Journal of Dairy Science

197

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Milk-derived bioactive peptides with a single activity (e.g., antioxidant, immunomodulatory, or antimicrobial) have been previously well documented; however, few studies describe multifunctional bioactive peptides, which may be preferred over single-activity peptides, as they can simultaneously trigger, modulate, or inhibit multiple physiological pathways. Hence, the aim of this study was to assess the anti-inflammatory, antihemolytic, antioxidant, antimutagenic, and antimicrobial activities of crude extracts (CE) and peptide fractions (<3 and 3-10 kDa) obtained from fermented milks with specific Lactobacillus plantarum strains. Overall, CE showed higher activity than both peptide fractions (<3 and 3-10 kDa) in most of the activities assessed. Furthermore, activity of <3 kDa was generally higher, or at least equal, to the 3 to 10 kDa peptide fractions. In particular, L. plantarum 55 crude extract or their fractions showed the higher anti-inflammatory (723.68-1,759.43μg/mL of diclofenac sodium equivalents), antihemolytic (36.65-74.45% of inhibition), and antioxidant activity [282.8-362.3µmol of Trolox (Sigma-Aldrich, St. Louis, MO) equivalents]. These results provide valuable evidence of multifunctional role of peptides derived of fermented milk by the action of specific L. plantarum strains. Thus, they may be considered for the development of biotechnological products to be used to reduce the risk of disease or to enhance a certain physiological function.

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“…In response, there have been several efforts from diverse fields of science to curb this menace to improve the quality of human life. For instance, the use of supplements in the form of functional foods and nutraceuticals to address nutrient deficiency is gaining global acceptance over the past few decades (Agyei et al ., ). The addition of these deficient essential nutrients and bioactive compounds into staple foods could be a better means of addressing global food nutrient deficiency.…”

Section: Introductionmentioning

confidence: 97%

Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

Anang

Pobee

Antwi

et al. 2018

Int J of Food Sci Tech

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Summary The utilisation of natural food supplements to fortify staples is considered as one of the effective means of dealing with global food nutrient deficiency. Herein, we report the nutritional, microbial and sensorial characteristics of defatted watermelon seed fortified bread. The protein content and level of micronutrients such as phosphorus, potassium, iron and calcium increased with increasing proportion of watermelon seed flour in the bread. Notably, calcium resulted as the highest micronutrient in the bread samples, whereas the content of iron in the fortified samples improved significantly. The defatted watermelon seed flour had a high iron content of about 12.1 mg/100 g as compared to the normal (unfortified) bread of 0.01 mg/100 g. The total microbial count results for all the fortification levels complied with the acceptable microbial quality requirement. Lastly, the consumer acceptability test did not show any significant difference between all levels of fortification with watermelon seed flour.

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Food‐derived multifunctional bioactive proteins and peptides

Cited by 6 publications

References 64 publications

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains

Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

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