Identification of bioactive peptides released from in vitro gastrointestinal digestion of yam proteins (Dioscorea cayennensis)

Nascimento, Edilza Silva do; Anaya, Katya; Oliveira, Julia Mariano Caju de; Lacerda, José Thalles Jocelino Gomes de; Miller, Michael E.; Dias, Mirella; Mendes, Maria Anita; Pallone, Juliana de Azevedo Lima; Arns, Clarice Weis; Juliano, María A.; Santi-Gadelha, Tatiane; Pacheco, Maria Teresa Bertoldo; Gadelha, Carlos Alberto de Almeida

doi:10.1016/j.foodres.2021.110286

Cited by 21 publications

(11 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Results showed that different BP were released by simulated digestion, particularly the ACE-inhibitor β-casein 203-209 , which increased its concentration 10,000-fold after digestion. Conversely, these results have not been observed in other studies ( Mora et al, 2017 , do Nascimento et al, 2021 ). Such differences could be related to the digestive model selected, since it has been reported that both the concentration of digestive enzymes and the hydrolysis time used can influence the release and concentration of BP ( Daliri et al, 2017 ).…”

Section: Conventional Approaches For Generation Identification and Va...contrasting

confidence: 96%

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

et al. 2022

View full text Add to dashboard Cite

Section: Conventional Approaches For Generation Identification and Va...contrasting

confidence: 96%

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

et al. 2022

View full text Add to dashboard Cite

“…They may be the main contributing residues for WCPFSRSF to exert neuroprotective potential so that W-GI remained highly biologically active. Furthermore, small peptides (dipeptides and tripeptides) are easier to be absorbed by the intestines than peptides with longer peptide chains . Furthermore, the phenyl group of Tyr and Trp acts as an excellent hydrogen donor for scavenging ABTS •+ free radicals. , In contrast, the decrease of the antioxidant ability in W-GI may be due to the alteration of the position of antioxidant amino acids.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Simulated Gastrointestinal Digestion Stability of a Neuroprotective Octapeptide WCPFSRSF and Prediction of Potential Bioactive Peptides in Its Digestive Fragments by Multiple Bioinformatics Tools

Zhang

Zheng

Luo

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

WCPFSRSF, an octapeptide (Trp-Cys-Pro-Phe-Ser-Arg-Ser-Phe), has been reported to improve memory in mice, but its gastrointestinal stability is unclear. The objective of this study was to evaluate the gastrointestinal stability of peptide WCPFSRSF and explore the neuroprotective potential of its digestive fragments. Results showed that the content of WCPFSRSF after gastric and gastrointestinal digestion decreased to 71.64% and less than 1%, respectively. Furthermore, the antioxidant and neuroprotective ability of WCPFSRSF were also affected. Eleven and nine peptides were identified in its gastric and gastrointestinal digestive products, respectively. Multiple bioinformatics tools in combination with principal component analysis were employed to assess the physicochemical and structural properties of peptides. Novel peptides generated after gastrointestinal digestion could be classified into three groups: the first group had high bioactivity and bioavailability; the second group had high amphiphilicity, charge, and net hydrogen; and the third group had a long peptide chain. In addition, the representative peptides WCPF and SR showed neuroprotective ability.

show abstract

“…Recently, the biological activities of various antioxidant peptides from fruits and vegetables have attracted much attention from scientists. For instance, peptide fractions or amino acid sequences with organismal antioxidant protective capacity have been identified from edible parts or seeds of watermelon [ 127 ], sacha inchi [ 128 ], perilla [ 129 ], mulberry leaves [ 130 ], tricholoma matsutake singer [ 131 ], amaranth [ 132 ], and yam [ 133 ] by using enzymatic digestion or microbial fermentation. Of interest, mushrooms were reported to have the highest protein content among the 20 commonly consumed vegetable species [ 134 ].…”

Section: Sources Of Antioxidant Peptidesmentioning

confidence: 99%

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

et al. 2022

View full text Add to dashboard Cite

The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.

show abstract

Identification of bioactive peptides released from in vitro gastrointestinal digestion of yam proteins (Dioscorea cayennensis)

Cited by 21 publications

References 45 publications

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

In Vitro Simulated Gastrointestinal Digestion Stability of a Neuroprotective Octapeptide WCPFSRSF and Prediction of Potential Bioactive Peptides in Its Digestive Fragments by Multiple Bioinformatics Tools

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

Contact Info

Product

Resources

About