Proteins and Bioactive Peptides in High Protein Content Foods

Abstract

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

Ten years of research on bioactive peptides in Brazil: a scientometric analysis

“…The general trend of promoting research on the prospection of bioactive peptides can be justified by a change in the lifestyle of consumers, who prefer to include new natural-origin products in their diet (Toldrá et al, 2018). Therefore, research institutions and industrial sectors have intensified their studies to obtain novel potential bioactive compounds with beneficial biological activities in vivo and in vitro (Khedri et al, 2021;Mohanty et al, 2016;Toldrá & Mora, 2021). However, the results indicated a decline in the total number of publications related to the topic in 2021, with only 22 articles (a reduction of 40.55%) compared to the year 2020 with 37 articles; this was in stark contrast to the upward trend observed during previous years.…”

“…These new revelations and the constant search of consumers for products of natural origin have raised the interest of researchers and industrial sectors to search for bioactive peptides in food sources and agro-industrial residues with high protein content (Acquah et al, 2019;Toldrá & Mora, 2021;Tu et al, 2018a). Therefore, several peptide prospection studies have focused on low-cost proteins, such as milk (Arruda et al, 2012;Silva et al, 2019b), collagen (Hexsel et al, 2017), animal viscera (Aguilar et al, 2020), legumes (Marques et al, 2015), algae (Silva et al, 2021), and yams (Nascimento et al, 2021a).…”

“…Peptides are inactive when encrypted in the protein chain; however, they are activated after the degradation of the protein chain (Toldrá & Mora, 2021). The cleavage process occurs in vivo through chemical-enzymatic digestion within the gastrointestinal tract, in vitro through food maturation, direct action of enzymes, microbial metabolism, or controlled chemical hydrolysis (Akbarian et al, 2022).…”

Generation of Bioactive Peptides from Porphyridium sp. and Assessment of Their Potential for Use in the Prevention of Hypertension, Inflammation and Pain

“…Alcalase was then applied to the mixture to generate bioactive peptides from the released protein. Alcalase is widely used for this purpose in the processing and manufacture of hydrolysates containing bioactive peptides from high-protein-containing foods [ 29 ] and was applied previously to algae for this purpose by our group [ 30 , 31 ] and by other researchers [ 32 ].…”

Heat-induced structural modifications of plant proteins : Implications for peptide pattern and bioactivity after infant digestion

“…Investigating and characterizing BPs using both experimental and bioinformatics approaches can contribute to the development of functional IF designed to support infant health and well-being. During gastrointestinal digestion, BPs are released from their parent proteins and can exert their bioactivity locally in the intestinal tract or after they have been transported to other target organs (Toldrá & Mora, 2021). Many studies have explored peptidic bioactivities after simulated in vitro digestion (Chen & Li, 2012;Giromini, Fekete, Givens, Baldi, & Lovegrove, 2017;Giromini et al, 2021;Torres-Fuentes, Contreras, Recio, Alaiz, & Vioque, 2015) or simulated in silico digestion (Barati et al, 2020;.…”