Peptide profiling and the bioactivity character of yogurt in the simulated gastrointestinal digestion

Jin, Yan; Yu, Yang; Qi, Yue; Wang, Fangjun; Yan, Jiaze; Zou, Hanfa

doi:10.1016/j.jprot.2016.04.010

Cited by 106 publications

(95 citation statements)

References 70 publications

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“…Indeed, milk proteinderived BPs gained great interest and began to be regarded as a novel class of antioxidants. In particular, ripened chesses (Swiss cheese varieties, Cheddar, Manchego, and Gouda), fermented milks, and yogurts became the subject for numerous studies, which confirmed these products among the major sources of BPs [80,[104][105][106].…”

Section: Antioxidant Peptides Identified In Commercial Fermented Dairmentioning

confidence: 98%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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Section: Antioxidant Peptides Identified In Commercial Fermented Dairmentioning

confidence: 98%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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“…Nas eletroforeses apresentadas nas Figuras 3 e 4, observa-se a presença de bandas com massa aproximada entre (M r ) 19 e 25 kDa que estão presentes nos EPS (Figura 3: Linhas 2 e 3), no pools do pico I obtido por cromatografia de exclusão molecular (Figura 3: Linhas 4 e 5) e no pools catiônico da segunda coleta obtido por cromatografia de troca iônica (Figura 4: Linha 5), não sendo observada a presença dessas bandas no pools catiônico da primeira coleta. Estas bandas com massa entre 19 e 25 kDa visualizadas no gel de eletroforese correspondem aos fragmentos de α S1 , α S2 , β, κ-caseína que são referidas na literatura como as principais proteínas do queijo, originadas da hidrólise da caseína pela ação da quimosina, enzima coagulante, utilizada durante a fabricação do queijo (JIN et al, 2016).…”

Section: Resultsunclassified

Perfil dos peptídeos bioativos obtidos de queijos de coalho com potencial antimicrobiano

Dias

Silva

Porto

et al. 2019

Pesquisa Agropecuária Pernambucana

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“…A similar observation has been made when comparing the DPP-IV inhibitory potential of cow’s milk yogurt from microbial fermentation and its respective GI-derived digests. The DPP-IV inhibitory potential of this yogurt GI digests was significantly better than the yogurt one and was constantly progressing over digestion time (94). GI digestion extends protein degradation and, as a consequence, promotes the release of new potential bioactive peptides.…”

Section: Bioactive Peptides and Dpp-iv Activity: Glp-1 Activity Regulmentioning

confidence: 98%

Protein Digestion-Derived Peptides and the Peripheral Regulation of Food Intake

et al. 2017

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The gut plays a central role in energy homeostasis. Food intake regulation strongly relies on the gut–brain axis, and numerous studies have pointed out the significant role played by gut hormones released from enteroendocrine cells. It is well known that digestive products of dietary protein possess a high satiating effect compared to carbohydrates and fat. Nevertheless, the processes occurring in the gut during protein digestion involved in the short-term regulation of food intake are still not totally unraveled. This review provides a concise overview of the current data concerning the implication of food-derived peptides in the peripheral regulation of food intake with a focus on the gut hormones cholecystokinin and glucagon-like peptide 1 regulation and the relationship with some aspects of glucose homeostasis.

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Peptide profiling and the bioactivity character of yogurt in the simulated gastrointestinal digestion

Cited by 106 publications

References 70 publications

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Perfil dos peptídeos bioativos obtidos de queijos de coalho com potencial antimicrobiano

Protein Digestion-Derived Peptides and the Peripheral Regulation of Food Intake

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