Generation of bioactive peptides during food processing

Abstract

30 31 Large amounts of peptides are naturally generated in foods through the proteolysis 32 phenomena taking place during processing. Such proteolysis is carried out either by 33 endogenous enzymes in ripened foods or by the combined action of endogenous and 34 microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed 35 by peptidases to produce hydrolysates. Endo-peptidases act first followed by the 36 successive action of exo-peptidases (mainly, tri-and di-peptidylpeptidases, 37 aminopeptidases and carboxypeptidases). The generated peptides may be further 38 hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with 39 different sequences and lengths, some of them with relevant bioactivity. However, these 40 peptides should be absorbed intact through the intestinal barrier and reach the blood 41 stream to exert their physiological action. This manuscript is reporting the enzymatic 42 routes and strategies followed for the generation of bioactive peptides.

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

“…When peptides are part of the native protein, they are inactive but the action of enzymes during food processing or gastrointestinal digestion releases and turns them active (Toldrá et al . ). Literature data report that milk‐derived bioactive peptides are effective against several Gram‐positive and Gram‐negative bacteria (Mohanty et al .…”

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

“…During food processing and storage, proteins can undergo important chemical changes leading to a reduction in their nutritional value (Toldrá, Reig, Aristoy, & Mora, 2018). Changing the protein digestibility and amino acids bioavailability in food can occur due to the effect of antinutrients being present in the food matrix or antinutrients formed by heat/alkaline treatment.…”

Controlled enzymatic hydrolysis of pollen protein as promising tool for production of potential bioactive peptides

“…Enzymatic hydrolysis, fermentation, pH changes during acidification, heat treatments, and chemical treatments, such as glycosylation can be used for releasing of inactive peptide content of parent protein sequence (Ryder, Bekhit, McConnell, & Carne, ). ACE‐inhibitory, antioxidant, antimicrobial, antihypertensive, antithrombotic, and immunomodulatory activities can be mentioned as the health advantages of bioactive peptides (Toldrá, Reig, Aristoy, & Mora, ). The peptides activity depends on their amino acid content and sequence length as well as their molecular mass (Alemán et al, ).…”

“…advantages of bioactive peptides (Toldrá, Reig, Aristoy, & Mora, 2018). The peptides activity depends on their amino acid content and sequence length as well as their molecular mass (Alemán et al, 2011).…”