Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

Wang, Bo; Xie, Na; Лі, Бо

doi:10.1111/jfbc.12571

Cited by 127 publications

(87 citation statements)

References 46 publications

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“…This route is preferred by hydrophilic low‐molecular‐weight peptides released during protein digestion (Wang & Li, ). Proteins/peptides with molecular weight >700 Da exhibit low bioavailability, but polypeptides with high conformational flexibility can diffuse through the tight junctions (Wang et al ., ). On the other hand, enhanced flexibility of cyclic peptide drugs reduced their oral bioavailability.…”

Section: Digestion and Absorption Of Protein And Peptidesmentioning

confidence: 97%

Influence of physiological and chemical factors on the absorption of bioactive peptides

Karaś

2018

Int J of Food Sci Tech

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Food-derived bioactive peptides can be released during digestion and have a potentially beneficial effect on human health. It is known that the penetration of peptides across the small intestine can take place in several ways. The research related to the bioavailability of peptides develops dynamically, but still raises many doubts. Since there are many barriers to absorption of peptides, there is still a need to carry out in vitro and in vivo investigations on the bioavailability of these compounds. Moreover, there are few in vivo studies regarding the absorption and activity of peptides in organs, hence the lack of unequivocal and reliable information about this process. Therefore, this review discusses the current research on in vitro and in vivo absorption of these compounds and factors that play a key role in this process and provides better understanding of the in vitro and in vivo bioavailability and bioaccessibility of peptides.

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Section: Digestion and Absorption Of Protein And Peptidesmentioning

confidence: 97%

Influence of physiological and chemical factors on the absorption of bioactive peptides

Karaś

2018

Int J of Food Sci Tech

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“…However, another study reported that peptides with high molecular weights had better iron binding capacity [ 67 ]. This type of peptide promoted mineral uptake in cultured intestinal cells [ 68 ] and those with low molecular weights were more stable during in vitro gastrointestinal digestion [ 69 ]. In addition, smaller peptides with a higher charge density have a stronger affinity towards metals [ 66 ].…”

Section: Structure–activity Relationship and Stability Of Peptide–mentioning

confidence: 99%

Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency

Sun

Sarteshnizi

Boachie

et al. 2020

Foods

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Iron, zinc, and calcium are essential micronutrients that play vital biological roles to maintain human health. Thus, their deficiencies are a public health concern worldwide. Mitigation of these deficiencies involves micronutrient fortification of staple foods, a strategy that can alter the physical and sensory properties of foods. Peptide–mineral complexes have been identified as promising alternatives for mineral-fortified functional foods or mineral supplements. This review outlines some of the methods used in the determination of the mineral chelating activities of food protein-derived peptides and the approaches for the preparation, purification and identification of mineral-binding peptides. The structure–activity relationship of mineral-binding peptides and the potential use of peptide–mineral complexes as functional food ingredients to mitigate micronutrient deficiency are discussed in relation to their chemical interactions, solubility, gastrointestinal digestion, absorption, and bioavailability. Finally, insights on the current challenges and future research directions in this area are provided.

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“…It is stated that > 3-kDa peptides are more likely to be degraded by gastrointestinal proteases than < 3-kDa peptides, but this behavior depends also on the amino acid sequence of the proteins. The terminal residues are an important factor determining their resistance [178].…”

Section: Bioavailability In Vitromentioning

confidence: 99%

“…This process depends mainly on their size and hydrophobicity. Hence, intact peptide absorption can occur via different mechanisms, from the enterocyte into the portal circulation, described below [175,178].…”

Section: Bioavailability In Vitromentioning

confidence: 99%

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Rivero‐Pino

Espejo-Carpio

Guadix

2020

Foods

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Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.

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Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

Cited by 127 publications

References 46 publications

Influence of physiological and chemical factors on the absorption of bioactive peptides

Influence of physiological and chemical factors on the absorption of bioactive peptides

Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

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