Functional peptides in Asian protein rich fermented foods: production and health benefits

Kumari, Reena; Sanjukta, Samurailatpam; Kumar, Amit

doi:10.1007/s43393-021-00040-0

Cited by 19 publications

(5 citation statements)

References 120 publications

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“…The restricted proteolytic ability of microorganisms is related to the unique sequence and functional peptide fragments produced by the proteolysis of specific residues ( 34 ). This indicates that even though different microorganisms of the same genus have different hydrolysis mechanisms, they can still hydrolyze target proteins at the same site and produce peptides with the same sequence ( 35 ).…”

Section: Resultsmentioning

confidence: 99%

Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

Gao²,

Pan³

et al. 2023

Front. Nutr.

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Lactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was analyzed by peptidomics to study the protein digestion patterns after fermentation by different strains. Results showed that water-soluble proteins such as rubisco were abundant sources of peptides, which triggered the sustained release of peptides as the main target of hydrolysis. In addition, 17 novel anti-inflammatory peptides were identified by virtual screening. Among them, SIWYGPDRP had the strongest ability to inhibit the release of NO from inflammatory cells at a concentration of 25 μM with an inhibition rate of 52.32 ± 1.48%. RFR and KASFAFAGL had the strongest inhibitory effects on the secretion of TNF-α and IL-6, respectively. At a concentration of 25 μM, the corresponding inhibition rates were 74.61 ± 1.68% and 29.84 ± 0.63%, respectively. Molecular docking results showed that 17 peptides formed hydrogen bonds and hydrophobic interactions with inducible nitric oxide synthase (iNOS). This study is conducive to the high-value utilization of broccoli and reduction of the antibiotic use.

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Section: Resultsmentioning

confidence: 99%

Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

Gao²,

Pan³

et al. 2023

Front. Nutr.

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“…Fermentation is a food processing technique that modifies a substrate via activities of microorganisms to get a desired product, by improving the appearance, flavor, functionalities, nutritional composition, color, and texture of the food [79,80]. Fermentation also increases nutrient bioavailability, positively alters the levels of health-promoting components [81] and simultaneously eradicates or reduces the toxic component from the raw material [82].…”

Section: Fermentation Of Edible Insectsmentioning

confidence: 99%

Potential of edible insects as source of functional foods: biotechnological approaches for improving functionality

Devi

Bonysana

Kapesa

et al. 2022

Syst Microbiol and Biomanuf

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Consumption of insects as food has a long history and has been documented by many researches. Globally, it is extensively practiced in Africa, Asia, Australia, and Latin America as traditional food providing nutritional, economic and ecological benefit for rural communities. In today's world, edible insects are limelight by many researchers and industrialist due to the presence of enormous nutrient potential as well as bioactive compounds. This review mainly focuses on the potential of edible insect for its diverse nutraceutical properties, production and processing as a functional food and its acceptance and boost in the market trends in global scenario. The consumption of edible insects is purely based on ethnic traditional knowledge of the local communities. Previous studies on edible insects have shown their potential as source of nutraceuticals with promote health benefit and can be an alternative source of protein. Most of the edible insects are rich source of protein, energy, vitamins, essential fatty acids and minerals. Beyond these insects can be a source of bioactive compounds especially peptides, which can be applied in functional food industry. In many countries, the traditional knowledge of entomophagy is being applied for production of value-added products using modern technology.

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“…DPPH scavenging activity was commonly used to predict the anti-oxidant ability of fermented samples and higher DPPH activity indicated stronger anti-oxidant ability [32]. Moreover, higher DPPH scavenging activity in doubanjiang sample fermented with lower salinity might also result from more bioactive peptides existed in mash [33]. Bioactive peptides usually ranged from 3 to 20 amino acids in size and were reported to have several physiological functions, including antioxidative, antihypertensive, antimicrobial and anticancer properties [34,35].…”

Section: Evaluation Of Anti-oxidant Ability Of Doubanjiang Fermented ...mentioning

confidence: 99%

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Niu

Xing

Zheng

et al. 2022

Syst Microbiol and Biomanuf

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This study aimed to reveal the effect of salt reduction on the nutritional, functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation (Sample H, Sample M and Sample L) with different salt concentrations. The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang, while the organic acids concentrations were also slightly increased. For biologically active compounds, the concentrations of total flavonoids, total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H. Moreover, better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration. Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang, while organic acids were highly correlated with Cronobacter, Erwinia, Trabulsiella, Enterobacter and Millerozyma genus. Through sensory evaluation and electric tongue, unsatisfactory sensory characteristics, such as lighter color, strong acid taste and off-flavor, were found in lower salt fermented doubanjiang samples. This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor. This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.

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Functional peptides in Asian protein rich fermented foods: production and health benefits

Cited by 19 publications

References 120 publications

Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

Potential of edible insects as source of functional foods: biotechnological approaches for improving functionality

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

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