Peptides: Production, bioactivity, functionality, and applications

Hajfathalian, Mona; Ghelichi, Sakhi; Moreno, Pedro J.; Sørensen, Ann‐Dorit Moltke; Jacobsen, Charlotte

doi:10.1080/10408398.2017.1352564

Cited by 138 publications

(82 citation statements)

References 468 publications

(377 reference statements)

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“…oxidative stability). This is of special relevance for emulsions containing omega-3 polyunsaturated fatty acids, which are common delivery systems used for the enrichment of food matrices with these healthy, but highly prone to oxidation, lipids 25,26 . Figure 4 shows the generation of PBN-lipid spin adducts during storage of fish oil-in-water emulsions at 20 °C ( Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Using bioinformatic-assisted early stage identification of embedded active peptides will make it possible to design a protocol for hydrolysis (e.g. using enzymes with the appropriate specificity) and further purification of the hydrolysate, saving costs and time of extensive screening processes 25 . Therefore, in this work we developed a bottom-up approach where we combined proteomics and bioinformatics to reveal which peptides actually do have functionality, gaining also valuable insight into the underlying molecular properties of peptide emulsifiers.…”

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confidence: 99%

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Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Moreno

Gregersen

Nedamani

et al. 2020

Sci Rep

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In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein.Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers. Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18-29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13-15 amino acids. In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.A considerable number of commercial products are oil-in-water emulsions (e.g. food, pharmaceutical, cosmetics) 1 . In addition, aqueous-based food products are enriched with hydrophobic bioactives (i.e., omega-3, vitamins A, D, E, carotenoids, flavonoids or curcumin) by using oil-in-water emulsions as delivery systems 2 . Nevertheless, oil-in-water emulsions are thermodynamically unstable systems. They tend to separate over time into their components (oil and water) due to several physical destabilization mechanisms such as creaming, flocculation, coalescence, and Ostwald ripening 3 . Emulsifiers are the most common stabilizers used in emulsions production since: (i) they facilitate emulsion formation (e.g., by reducing interfacial tension at the oil-water interface), and (ii) they provide physical stability to the emulsion (i.e., by strong steric and/or electrostatic repulsive forces) 4 . Moreover, emulsifiers also have an influence on the chemical stability of emulsions (e.g. oxidative stability) by determining the properties of the oil-water interface (i.e., thickness, porosity, charge, antioxidant activity). Indeed, these interfacial properties play a critical role on the interaction between oil and prooxidants such as radicals, oxygen and trace metals 5 .Milk proteins such as casein and whey protein are common emulsifiers used for food oil-in-water emulsions due to their excellent functional and antioxidant properties, which lead to physically and oxidatively stable emulsions 6 . Nonetheless, there is an increasing trend to replace animal proteins by plant or microbial proteins in vegetarian or vegan products, as well as to enhance food sustainability 7 . Different approaches have been suggested

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Moreno

Gregersen

Nedamani

et al. 2020

Sci Rep

Self Cite

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“…Bioactive peptides are defined as peptide sequences in proteins, with the characteristics of high selectivity, safety, and effectiveness, when used as non-drug functional foods. Myriad activities in peptides exert beneficial effects on bodily function and have health benefits in controlling disorders such as hypertension, diabetes, obesity, and cancer [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Protective Effects of Wheat Peptides against Ethanol-Induced Gastric Mucosal Lesions in Rats: Vasodilation and Anti-Inflammation

Liu

et al. 2020

Nutrients

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Alcohol consumption increases the risk of gastritis and gastric ulcer. Nutritional alternatives are considered for relieving the progression of gastric mucosal lesions instead of conventional drugs that produce side effects. This study was designed to evaluate the gastroprotective effects and investigate the defensive mechanisms of wheat peptides against ethanol-induced acute gastric mucosal injury in rats. Sixty male Sprague–Dawley rats were divided into six groups and orally treated with wheat peptides (0.1, 0.2, 0.4 g/kgbw) and omeprazole (20 mg/kgbw) for 4 weeks, following absolute ethanol administration for 1 h. Pretreatment with wheat peptides obviously enhanced the vasodilation of gastric mucosal blood vessels via improving the gastric mucosal blood flow and elevating the defensive factors nitric oxide (NO) and prostaglandin E2 (PGE2), and lowering the level of vasoconstrictor factor endothelin (ET)-1. Wheat peptides exhibited anti-inflammatory reaction through decreasing inducible nitric oxide synthase (iNOS) and pro-inflammatory cytokines tumor necrosis factor α (TNF-α), interleukin (IL)-1β, IL-6, and increasing trefoil factor 1 (TFF1) levels. Moreover, wheat peptides significantly down-regulated the expression of phosphorylated nuclear factor kappa-B (p-NF-κB) p65 proteins in the NF-κB signaling pathway. Altogether, wheat peptides protect gastric mucosa from ethanol-induced lesions in rats via improving the gastric microcirculation and inhibiting inflammation mediated by the NF-κB signaling transduction pathway.

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“…Pectin, polyphenols, carotenoids, flavonoids, and fiber are some of the functional and nutritional constituents of fruit residues that have attracted the greatest interest [9]. However, bioactive proteins and peptides, which have been more explored in foods from animal origin, are also present in plants [10]. Fruit seeds, for example, are usually the main constituents of fruit residues and store large quantities of proteins and peptides, as well as lipids and carbohydrates, which constitute the plant's food reserves in its first stages of growth [11].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Olivares-Galván

Marina

García

2020

Foods

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Fruit residues with high protein contents are generated during the processing of some fruits. These sustainable sources of proteins are usually discarded and, in all cases, underused. In addition to proteins, these residues can also be sources of peptides with protective effects against oxidative damage. The revalorization of these residues, as sources of antioxidant peptides, requires the development of suitable methodologies for their extraction and the application of analytical techniques for their characterization. The exploitation of these residues involves two main steps: the extraction and purification of proteins and their hydrolysis to release peptides. The extraction of proteins is mainly carried out under alkaline conditions and, in some cases, denaturing reagents are also employed to improve protein solubilization. Alternatively, more sustainable strategies based on the use of high-intensity focused ultrasounds, microwaves, pressurized liquids, electric fields, or discharges, as well as deep eutectic solvents, are being implemented for the extraction of proteins. The scarce selectivity of these extraction methods usually makes the subsequent purification of proteins necessary. The purification of proteins based on their precipitation or the use of ultrafiltration has been the usual procedure, but new strategies based on nanomaterials are also being explored. The release of potential antioxidant peptides from proteins is the next step. Microbial fermentation and, especially, digestion with enzymes such as Alcalase, thermolysin, or flavourzyme have been the most common. Released peptides are next characterized by the evaluation of their antioxidant properties and the application of proteomic tools to identify their sequences.

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Peptides: Production, bioactivity, functionality, and applications

Cited by 138 publications

References 468 publications

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Protective Effects of Wheat Peptides against Ethanol-Induced Gastric Mucosal Lesions in Rats: Vasodilation and Anti-Inflammation

Extraction and Characterization of Antioxidant Peptides from Fruit Residues

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