Heat induced hydrolytic cleavage of the peptide bond in dietary peptides and proteins in food processing

Bikaki, Maria; Shah, Rohan; Müller, Anja; Kuhnert, Nikolai

doi:10.1016/j.foodchem.2021.129621

Cited by 18 publications

(12 citation statements)

References 27 publications

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“…Being more concentrated in WW than in WM, these short peptide sequences were likely produced during the process of coagulation of caseins for the separation of the milk solids from the liquid whey. It has been recently reported that short peptides are produced by longer sequences when subject to heating-especially in acid conditions [38]. Similar to peptides belonging to SP1, most of the annotated peptides were matched to casein protein sequences, which could confirm the generation of these peptides during casein precipitation.…”

Section: Principal Component Analysis Of Datasetssupporting

confidence: 53%

High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products

et al. 2021

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The process of cheese-making has long been part of human food culture and nowadays dairy represents a large sector of the food industry. Being the main byproduct of cheese-making, the revalorization of milk whey is nowadays one of the primary goals in alignment with the principles of the circular economy. In the present paper, a deep and detailed investigation of short endogenous peptides in milk and its byproducts (whole whey, skimmed whey, and whey permeate) was carried out by high-resolution mass spectrometry, with a dedicated suspect screening data acquisition and data analysis approach. A total of 79 short peptides was tentatively identified, including several sequences already known for their exerted biological activities. An unsupervised chemometric approach was then employed for highlighting the differences in the short peptide content among the four sets of samples. Whole and skimmed whey showed not merely a higher content of short bioactive peptides compared to whole milk, but also a peculiar composition of peptides that are likely generated during the process of cheese-making. The results clearly demonstrate that whey represents a valuable source of bioactive compounds and that the set-up of processes of revalorization of milk byproducts is a promising path in the obtention of high revenue-generating products from dairy industrial waste.

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Section: Principal Component Analysis Of Datasetssupporting

confidence: 53%

High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products

et al. 2021

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“…The second phase was the phase of major mass loss for both SOL and SPI, corresponding to the range of 100–500 °C and 150–500 °C, respectively. Mass loss during this phase was attributed to the breakage of glycosidic bonds and peptide bonds, resulting in depolymerization and degradation of SOL and SPI ( Bikaki et al, 2021 , Long et al, 2022 ), which in turn provided numerous intermediate compounds for the Maillard reaction to promote color and flavor formation. The mass loss reached 50 % at 333.4 °C and 348.3 °C for SOL and SPI, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Guo

Liu

et al. 2022

Food Chemistry: X

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“…Thermal degradation was an important but not dominant consumption pathway of GSH during the thermal reaction (Figure 1a). 25 The slight increase in the yield of GSH degradation products was also observed during the atmospheric thermal reaction (Figure 1d). Theoretically, PGA and Cys−Gly should be equimolarly degraded from GSH.…”

Section: ■ Results and Discussionmentioning

confidence: 68%

“…Due to the reactive sulfhydryl group, GSH was prone to undergo oxidation to produce the intermolecular coupling product GSSG during the preparation of RG-ARP (Figure a). ,, As shown in Figure d, the oxidation of GSH intensified with the increase in the reaction time, and the GSSG yield reached 8.46% after 30 min during the heat treatment, which was 1.65 times higher than the maximum yield of RG-ARP (5.12%) at the same reaction time. Thermal degradation was an important but not dominant consumption pathway of GSH during the thermal reaction (Figure a) . The slight increase in the yield of GSH degradation products was also observed during the atmospheric thermal reaction (Figure d).…”

Section: Resultsmentioning

confidence: 85%

Efficient Formation of N-(1-Deoxy-d-ribulos-1-yl)-Glutathione via Limited Oxidation and Degradation of Glutathione during the Atmospheric–Vacuum Thermal Reaction

Feng,

Cui,

Chen

et al. 2023

J. Agric. Food Chem.

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The efficient preparation of the ribose-glutathione (Rib-GSH) Amadori rearrangement product (RG-ARP) as a potent precursor of meaty flavor was studied through the atmospheric−vacuum thermal reaction. Liquid chromatography−mass spectrometry (LC−MS) analysis revealed that the oxidation and degradation of GSH occurred during the preparation of RG-ARP via the atmospheric thermal reaction, especially at a low molar ratio of Rib to GSH and high reaction temperature. The RG-ARP and the ARPs derived from the products of GSH oxidation and degradation with the participation of Rib were identified by MS/MS as N-(1-deoxy-D-ribulos-1-yl)-glutathione, N-(1-deoxy-D-ribulos-1-yl)-cysteinylglycine, and N-(1-deoxy-D-ribulos-1-yl)-glutathionedisulfide. The selective formation of RG-ARP was disrupted due to the multiple consumption pathways of GSH and Rib. The removal of water and the reduction of oxygen content during vacuum dehydration exhibited an obvious inhibitory effect on the oxidation of cysteinyl and the cleavage of glutamyl, limiting the oxidation and degradation of GSH. Meanwhile, the rapid evaporation of water promoted the molecular collision between the reactants, which allowed the glycation reaction of GSH to be advanced and fragmentation of RG-ARP to be inhibited at a mild dehydration temperature. Accordingly, the atmospheric−vacuum thermal reaction was proposed to limit the generation of secondary byproducts and enhance the yield of RG-ARP, enabling the RG-ARP yield to reach 49.23% at 80 °C and a molar ratio of 2:1 (Rib/GSH) for 20 min.

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Heat induced hydrolytic cleavage of the peptide bond in dietary peptides and proteins in food processing

Cited by 18 publications

References 27 publications

High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products

High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Efficient Formation of N-(1-Deoxy-d-ribulos-1-yl)-Glutathione via Limited Oxidation and Degradation of Glutathione during the Atmospheric–Vacuum Thermal Reaction

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