Hydrolyzed Proteins in Allergy

Salvatore, Silvia; Vandenplas, Yvan

doi:10.1159/000442699

Cited by 14 publications

(12 citation statements)

References 57 publications

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“…Indeed, this may well be one of the major instances of enzymatically pre-digested food proteins being used in a mass-marketed product. With the rising interest in both hypoallergenic and vegan diets, it is likely that peptide-rich plant protein hydrolysates (e.g., those from soy or rice proteins) would become an alternative source for bioactive peptides in these products [ 109 ].…”

Section: Regulatory Environment For Bioactive Peptidesmentioning

confidence: 99%

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

2018

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Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body’s physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.

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Section: Regulatory Environment For Bioactive Peptidesmentioning

confidence: 99%

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

2018

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“…HF that are currently on the market are different in terms of protein source (i.e., animal or vegetable), methods and degree of hydrolysis, and additional components (i.e., pre- and probiotics, and thickener components) that may influence the clinical results [ 15 , 16 ].…”

Section: Hydrolysed Formulas: New Regulations and Compositionmentioning

confidence: 99%

Hydrolysed Formulas in the Management of Cow’s Milk Allergy: New Insights, Pitfalls and Tips

et al. 2021

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An allergy to cow’s milk requires the avoidance of cow’s milk proteins and, in some infants, the use of a hypoallergenic formula. This review aims to summarize the current evidence concerning different types of hydrolysed formulas (HF), and recommendations for the treatment of IgE- and non-IgE-mediated cow’s milk allergy and functional gastrointestinal disorders in infancy, for which some dietary intervention and HF may be of benefit to both immune and motor mechanisms. Current guidelines recommend cow’s milk protein (i.e., whey or casein) extensively hydrolysed formula (eHF) as the first choice for cow’s milk allergy treatment, and amino acid formulas for more severe cases or those with reactions to eHF. Rice hydrolysed formulas (rHF) have also become available in recent years. Both eHF and rHF are well tolerated by the majority of children allergic to cow’s milk, with no concerns regarding body growth or adverse effects. Some hydrolysates may have a pro-active effect in modulating the immune system due to the presence of small peptides and additional components, like biotics. Despite encouraging results on tolerance acquisition, evidence is still not conclusive, thus hampering our ability to draw firm conclusions. In clinical practice, the choice of hypoallergenic formula should be based on the infant’s age, the severity, frequency and persistence of symptoms, immune phenotype, growth pattern, formula cost, and in vivo proof of tolerance and efficacy.

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“…Moreover, due to the growing awareness for health among the youth, and rising interest in vegetarian foods, bioactive peptide rich plant proteins (i.e. from rice and Soy) may find their way in the global market [69]. Food industry generally prepares the bioactive peptides with enzymatic hydrolysis using pepsin, trypsin and papain [27] or microbial fermentation [15] and some uses both methods in combination [70].…”

Section: Discussionmentioning

confidence: 99%

FermFooDb: A database of bioactive peptides derived from fermented foods

Chaudhary

Bhalla

Patiyal

et al. 2021

Heliyon

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These foods are sources of probiotic organisms and bioactive peptides, various amino acids, enzymes etc. that provides numerous health benefits. FermFooDb (https://webs.iiitd.edu.in/raghava/fermfoodb/) is a manually curated database of bioactive peptides derived from wide range of foods that maintain comprehensive information about peptides and process of fermentation. This database comprises of 2205 entries with following major fields, peptide sequence, Mass and IC50, food source, functional activity, fermentation conditions, starter culture, testing conditions of sequences in vitro or in vivo, type of model and method of analysis. The bioactive peptides in our database have wide range of therapeutic potentials that includes antihypertensive, ACE-inhibitory, antioxidant, antimicrobial, immunomodulatory and cholesterol lowering peptides. These bioactive peptides were derived from different types of fermented foods that include milk, cheese, yogurt, wheat and rice. Numerous, web-based tools have been integrated to retrieve data, peptide mapping of proteins, similarity search and multiple-sequence alignment. This database will be useful for the food industry and researchers to explore full therapeutic potential of fermented foods from specific cultures.

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Hydrolyzed Proteins in Allergy

Cited by 14 publications

References 57 publications

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

Hydrolysed Formulas in the Management of Cow’s Milk Allergy: New Insights, Pitfalls and Tips

FermFooDb: A database of bioactive peptides derived from fermented foods

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