Recent trends and analytical challenges in plant bioactive peptide separation, identification and validation

Abstract

Interest in research into bioactive peptides (BPs) is growing because of their health-promoting ability. Several bioactivities have been ascribed to peptides, including antioxidant, antihypertensive and antimicrobial properties. As they can be produced from precursor proteins, the investigation of BPs in foods is becoming increasingly popular. For the same reason, production of BPs from by-products has also emerged as a possible means of reducing waste and recovering value-added compounds suitable for functional food production and supplements. Milk, meat and fish are the most investigated sources of BPs, but vegetable-derived peptides are also of interest. Vegetables are commonly consumed, and agro-industrial wastes constitute a cheap, large and lower environmental impact source of proteins. The use of advanced analytical techniques for separation and identification of peptides would greatly benefit the discovery of new BPs. In this context, this review provides an overview of the most recent applications in BP investigations for vegetable food and by-products. The most important issues regarding peptide isolation and separation, by single or multiple chromatographic techniques, are discussed. Additionally, problems connected with peptide identification in plants and non-model plants are discussed regarding the particular case of BP identification. Finally, the issue of peptide validation to confirm sequence and bioactivity is presented. Graphical representation of the analytical workflow needed for investigation of bioactive peptides and applied to vegetables and vegetable wastes Graphical Abstract.

Efficacy of a Novel ACE-Inhibitory Peptide from Sargassum maclurei in Hypertension and Reduction of Intracellular Endothelin-1

“…Following the method of Piovesana et al [31], the theoretical ACE-inhibitory activity and antihypertensive (AHT) ability of the peptides obtained by LC-MS/MS analysis were screened using the AHTPDB databases (http://crdd.osdd.net/raghava/ahtpdb/) and BIOPEP (http://www.uwm.edu.pl/ biochemia/index.php/en/biopep). The potential ACE-inhibitory peptides were chose based on the B value (the potential biological activity calculated using the activity of the sequence motif published in BIOPEP database) and average local confidence (ALC; if it was above 85%).…”

“…The results in Table 2 demonstrate that there were 17 peptides identified in fraction D11 by LC-MS/MS analysis. The potential antihypertensive peptides were screened based on the theoretical ACE-inhibitory activity (B) and AHT prediction, which were mainly dependent on ALC (average local confidence; > 85%) and SVMS (vector machine software score, > 0) of the peptides calculated using the BIOPEP and AHTPDB databases, respectively [31,37]. The potential ACE-inhibitory activity, antihypertensive activity and physicochemical properties of the 17 peptides are shown in Table 2.…”

“…This may be one of the antihypertensive mechanisms of RWDISQPY. Now, some ACE-inhibitor drugs such as lisinopril, captopril and enalapril are widely used to lower blood pressure in clinical settings, but the noticeable side effects including hyperkalemia, decreased renal function and dry cough raise more concerns [2,31]. In contrast, antihypertensive peptides derived from natural sources without side effects have better prospects [4].…”

Isolation of novel ACE‐inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin‐1

“…Recent years, rapid development of science and technology on preparation, purification, identification, and bioactive property evaluation takes a more promising future to ACE‐inhibitory peptides. Antihypertensive peptides derived from foods can play more important role in nutraceutical, pharmaceutical, and functional food industries (Capriotti, Cavaliere, Piovesana, Samperi, Laganà, 2016; Montone et al., 2018a; 2018b; Piovesana et al., 2018). Structure–activity relationship studies demonstrated that ACE‐inhibition activity of peptides is mainly depended on the connection mode between C ‐terminal residues of the peptides and the ACE active sites (Ling, Sun, & Zhuang, 2018).…”

Characterization of bioactive and nutraceutical compounds occurring in olive oil processing wastes

“…3,4 Indeed the fruitful use of waste or by-products also from other foods has been recently reviewed 5 as they can often represent a prodigious source of bio-compounds such as bioactive peptides 6,7 or free-seleno amino acids. 8 OMW is typically characterized by an intensive violet-dark brown up to black color, strong recognizable olive oil smell and high degree of organic pollution, with COD 40-220 g/L and BOD 5 35-110 g/L, TOC 25-45 g/L, pH between 4 and 6 and high content of polyphenols (0.5-24 g/L). 9 The phenolic fraction of OMW is very different from that of olive fruit; while olives are very rich in secoiridoid glucosides, OMW shows a high concentration of secoiridoid derivatives and by-products.…”