Metabolic Syndrome-Preventive Peptides Derived from Milk Proteins and Their Presence in Cheeses: A Review

Iwaniak, Anna; Mogut, Damir

doi:10.3390/app10082772

Cited by 22 publications

(17 citation statements)

References 65 publications

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“…In the case of collagens derived from goat, horse, and rabbit, trypsin (A E = 0.001) had an equal potential to produce antioxidative, antithrombotic, ACE-and DPP-IV inhibitory peptides (see Table 2). Activities of those of peptides that could be released from these collagens refer to oxidative stress regulation and their cardioprotective and antidiabetic potentials [44]. The values of A E for these activities were 0.01 (caprine collagen) and 0.001 (equine and rabbit collagen).…”

Section: Source Of Collagenmentioning

confidence: 99%

“…Diabetes, hypertension, cardiovascular diseases, oxidative stress, obesity, and inflammation are the body dysfunctions related to the human diet and lifestyle. The co-occurrence of at least of three of these dysfunctions is called metabolic syndrome [44]. Thus, the prediction of the potency of some collagens to produce peptides that may affect the regulation of symptoms related to metabolic syndrome may help study proteins as the sources of multi-active peptides.…”

Section: Source Of Collagenmentioning

confidence: 99%

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Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

Iwaniak

Minkiewicz

Pliszka

et al. 2020

Foods

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The potential of collagens to release biopeptides was evaluated using the BIOPEP-UWM-implemented quantitative criteria including the frequency of the release of fragments with a given activity by selected enzyme(s) (AE), relative frequency of release of fragments with a given activity by selected enzyme(s) (W), and the theoretical degree of hydrolysis (DHt). Cow, pig, sheep, chicken, duck, horse, salmon, rainbow trout, goat, rabbit, and turkey collagens were theoretically hydrolyzed using: stem bromelain, ficin, papain, pepsin, trypsin, chymotrypsin, pepsin+trypsin, and pepsin+trypsin+chymotrypsin. Peptides released from the collagens having comparable AE and W were estimated for their likelihood to be bioactive using PeptideRanker Score. The collagens tested were the best sources of angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitors. AE and W values revealed that pepsin and/or trypsin were effective producers of such peptides from the majority of the collagens examined. Then, the SwissTargetPrediction program was used to estimate the possible interactions of such peptides with enzymes and proteins, whereas ADMETlab was applied to evaluate their safety and drug-likeness properties. Target prediction revealed that the collagen-derived peptides might interact with several human proteins, especially proteinases, but with relatively low probability. In turn, their bioactivity may be limited by their short half-life in the body.

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Section: Source Of Collagenmentioning

confidence: 99%

Section: Source Of Collagenmentioning

confidence: 99%

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

Iwaniak

Minkiewicz

Pliszka

et al. 2020

Foods

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“…The aminopeptidase DPP-IV is an intestinal membrane-bound brush border prolyl-dipeptidase, whose primary action is to hydrolyze and inactivate the incretin hormones known as glucagon-like peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP) [ 10 ]. GLP-1 and GIP are able to stimulate insulin secretion and inhibit glucagon release, lowering the post-prandial hyperglycemia [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Generally, bioactive peptides have been described as medium or short amino acids sequences already present in foods or released after protein hydrolysis, as for example in the gastro-intestinal tract during food digestion [ 22 ]. Several biologically active peptides have been characterized in cheeses exhibiting various activities including angiotensin-converting enzyme (ACE) inhibition, dipeptidyl peptidase-IV (DPP-IV) inhibition, antioxidant activity, mineral-binding activity, and immunomodulatory activity [ 10 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese

Martini

Solieri

Cattivelli

et al. 2021

Biology

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Inhibition of key metabolic enzymes linked to type-2-diabetes (T2D) by food-derived compounds is a preventive emerging strategy in the management of T2D. Here, the impact of Parmigiano-Reggiano (PR) cheese peptide fractions, at four different ripening times (12, 18, 24, and 30 months), on the enzymatic activity of α-glucosidase, α-amylase, and dipeptidyl peptidase-IV (DPP-IV) as well as on the formation of fluorescent advanced glycation end-products (fAGEs) was assessed. The PR peptide fractions were able to inhibit the selected enzymes and fAGEs formation. The 12-month-ripening PR sample was the most active against the three enzymes and fAGEs. Mass spectrometry analysis enabled the identification of 415 unique peptides, 54.9% of them common to the four PR samples. Forty-nine previously identified bioactive peptides were found, mostly characterized as angiotensin-converting enzyme-inhibitors. The application of an integrated approach that combined peptidomics, in silico analysis, and a structure–activity relationship led to an efficient selection of 6 peptides with potential DPP-IV and α-glucosidase inhibitory activities. Peptide APFPE was identified as a potent novel DPP-IV inhibitor (IC50 = 49.5 ± 0.5 μmol/L). In addition, the well-known anti-hypertensive tripeptide, IPP, was the only one able to inhibit the three digestive enzymes, highlighting its possible new and pivotal role in diabetes management.

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“…Nevertheless, our results might be the premise for the further in vivo analysis of modified Gouda cheese. Iwaniak and Mogut [ 59 ] summarized data on metabolic syndrome-preventive peptides identified in different cheese types. Loads of information concerned the bioactivity of cheeses determined in vitro.…”

Section: Resultsmentioning

confidence: 99%

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

Iwaniak

Mogut

Minkiewicz

et al. 2021

IJMS

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In silico and in vitro methods were used to analyze ACE- and DPP-IV-inhibiting potential of Gouda cheese with a modified content of β-casein. Firstly, the BIOPEP-UWM database was used to predict the presence of ACE and DPP-IV inhibitors in casein sequences. Then, the following Gouda cheeses were produced: with decreased, increased, and normative content of β-casein after 1 and 60 days of ripening each (six variants in total). Finally, determination of the ACE/DPP-IV-inhibitory activity and the identification of peptides in respective Gouda-derived water-soluble extracts were carried out. The identification analyses were supported with in silico calculations, i.e., heatmaps and quantitative parameters. All Gouda variants exhibited comparable ACE inhibition, whereas DPP-IV inhibition was more diversified among the samples. The samples derived from Gouda with the increased content of β-casein (both stages of ripening) had the highest DPP-IV-inhibiting potency compared to the same samples measured for ACE inhibition. Regardless of the results concerning ACE and DPP-IV inhibition among the cheese samples, the heatmap showed that the latter bioactivity was predominant in all Gouda variants, presumably because it was based on the qualitative approach (i.e., peptide presence in the sample). Our heatmap did not include the bioactivity of a single peptide as well as its quantity in the sample. In turn, the quantitative parameters showed that the best sources of ACE/DPP-IV inhibitors were all Gouda-derived extracts obtained after 60 days of the ripening. Although our protocol was efficient in showing some regularities among Gouda cheese variants, in vivo studies are recommended for more extensive investigations of this subject.

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Metabolic Syndrome-Preventive Peptides Derived from Milk Proteins and Their Presence in Cheeses: A Review

Cited by 22 publications

References 65 publications

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

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