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Ngo NTT, Senadheera TRL, Shahidi F. Antioxidant Properties and Prediction of Bioactive Peptides Produced from Flixweed (sophia, Descurainis sophia L.) and Camelina ( Camelina sativa (L.) Crantz) Seed Meal: Integrated In Vitro and In Silico Studies. PLANTS (BASEL, SWITZERLAND) 2023; 12:3575. [PMID: 37896038 PMCID: PMC10609683 DOI: 10.3390/plants12203575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023]
Abstract
Flixweed (sophia) seed meal and camelina, both by-products of oil processing, were employed to generate protein hydrolysates by applying Flavourzyme and Alcalase. This study aimed to integrate in vitro and in silico methods to analyze sophia and camelina protein hydrolysates for releasing potent antioxidative, dipeptidyl peptidase IV (DPP IV) inhibitors and angiotensin-converting enzyme (ACE) inhibitory peptides. In vitro methods were used to investigate the antioxidant potential of sophia/camelina protein hydrolysates. Bioinformatics techniques, including Peptideranker, BIOPEP, Toxinpred, AlgPred, and SwissADME, were employed to obtain the identification of bioactive peptides produced during the hydrolysis process. Protein hydrolysates produced from sophia and camelina seed meal exhibited higher ABTS and DPPH radical scavenging activities Ithan their protein isolates. Among the produced protein hydrolysates, Alcalase-treated samples showed the highest oxygen radical absorbance capacity and hydroxyl radical scavenging activity. In addition, sophia/camelina hydrolysates prevented hydroxyl and peroxyl radical-induced DNA scission and LDL cholesterol oxidation. In silico proteolysis was conducted on Alcalase-treated samples, and resultant peptides showed potential DPP IV and ACE-inhibitory activities. Identified peptides were further assessed for their toxicity and medicinal properties. Results indicate that all digestive-resistant peptides were non-toxic and had desirable drug-like properties. The findings of this study suggest that sophia/camelina protein hydrolysates are promising candidates for functional foods, nutraceuticals, and natural therapeutics.
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Affiliation(s)
| | | | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (N.T.T.N.); (T.R.L.S.)
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Gao YF, Liu MQ, Li ZH, Zhang HL, Hao JQ, Liu BH, Li XY, Yin YQ, Wang XH, Zhou Q, Xu D, Shi BM, Zhang YH. Purification and identification of xanthine oxidase inhibitory peptides from enzymatic hydrolysate of α-lactalbumin and bovine colostrum casein. Food Res Int 2023; 169:112882. [PMID: 37254330 DOI: 10.1016/j.foodres.2023.112882] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The development of food-derived Xanthine Oxidase (XO) inhibitors is critical to the treatment of hyperuricemia and oxidative stress-related disease. Few studies report on milk protein hydrolysates' XO inhibitory activity, with the mechanism of their interaction remaining elusive. Here, different commercial enzymes were used to hydrolyze α-lactalbumin and bovine colostrum casein. The two proteins hydrolyzed by alkaline protease exhibited the most potent XO inhibitory activity (bovine casein: IC50 = 0.13 mg mL-1; α-lactalbumin: IC50 = 0.28 mg mL-1). Eight potential XO inhibitory peptides including VYPFPGPI, GPVRGPFPIIV, VYPFPGPIPN, VYPFPGPIHN, QLKRFSFRSFIWR, LVYPFPGPIHN, AVFPSIVGR, and GFININSLR (IC50 of 4.67-8.02 mM) were purified and identified from alkaline protease hydrolysates by using gel filtration, LC-MS/MS and PeptideRanker. The most important role of inhibiting activity of peptides is linked to hydrophobic interactions and hydrogen bonding based on the results of molecular docking and molecular dynamics simulation. The enzymatic hydrolysate of α-lactalbumin and bovine colostrum casein could be a competitive candidates for hyperuricemia-resisting functional food.
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Affiliation(s)
- Yi-Fang Gao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Meng-Qi Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhong-Han Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Han-Lin Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jia-Qi Hao
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Bo-Hao Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiao-Yan Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yu-Qi Yin
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiao-Hui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Qian Zhou
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Di Xu
- The Second Affiliated Hospital of Qiqihar Medical University, Qiqihar 161000, PR China
| | - Bao-Ming Shi
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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Wang Y, Luan J, Tang X, Zhu W, Xu Y, Bu Y, Li J, Cui F, Li X. Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod ( Gadus morhua). Food Funct 2023; 14:1510-1519. [PMID: 36651848 DOI: 10.1039/d2fo03776a] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development. This is because umami peptides have good processing characteristics, umami and nutritional values. We here used virtual screening (including online enzymolysis through ExPASy PeptideCutter, bioactivity screening using the PeptideRanker, toxicity and physicochemical property prediction using Innovagen and ToxinPred software), molecular docking, and electronic tongue analysis to identify umami peptides generated from Atlantic cod myosin. Twenty-three putative umami peptides were screened from the myosin. Molecular docking results suggested that these 23 peptides could enter the binding pocket in the T1R3 cavity, wherein Glu128 and Asp196 were the main amino acid residues, and that hydrogen bonding and electrostatic interactions were the main binding forces. Twelve synthetic peptides tested on the electronic tongue exhibited umami taste and a synergistic effect with monosodium glutamate (MSG). Among them, GGR, AGCD, and SGDAW had higher umami intensities than the other peptides, while SGDAW and NDDGW exhibited stronger umami-enhancing capabilities in 0.1% MSG solution. This study offers a method for the rapid screening of umami peptides from marine protein resources and places the foundation for their application in the food industry.
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Affiliation(s)
- Yuanyuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Junjia Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuhua Tang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Fangchao Cui
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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Bioactive peptides derived from fermented foods: Preparation and biological activities. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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Ningrum A, Wardani DW, Vanidia N, Sarifudin A, Kumalasari R, Ekafitri R, Kristanti D, Setiaboma W, Munawaroh HSH. In Silico Approach of Glycinin and Conglycinin Chains of Soybean By-Product (Okara) Using Papain and Bromelain. Molecules 2022; 27:molecules27206855. [PMID: 36296446 PMCID: PMC9607286 DOI: 10.3390/molecules27206855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/06/2022] [Accepted: 10/10/2022] [Indexed: 11/25/2022] Open
Abstract
This study explores utilization of a sustainable soybean by-product (okara) based on in silico approach. In silico approaches, as well as the BIOPEP database, PeptideRanker database, Peptide Calculator database (Pepcalc), ToxinPred database, and AllerTop database, were employed to evaluate the potential of glycinin and conglycinin derived peptides as a potential source of bioactive peptides. These major protein precursors have been found as protein in okara as a soybean by-product. Furthermore, primary structure, biological potential, and physicochemical, sensory, and allergenic characteristics of the theoretically released antioxidant peptides were predicted in this research. Glycinin and α subunits of β-conglycinin were selected as potential precursors of bioactive peptides based on in silico analysis. The most notable among these are antioxidant peptides. First, the potential of protein precursors for releasing bioactive peptides was evaluated by determining the frequency of occurrence of fragments with a given activity. Through the BIOPEP database analysis, there are several antioxidant bioactive peptides in glycinin and β and α subunits of β-conglycinin sequences. Then, an in silico proteolysis using selected enzymes (papain, bromelain) to obtain antioxidant peptides was investigated and then analyzed using PeptideRanker and Pepcalc. Allergenic analysis using the AllerTop revealed that all in silico proteolysis-derived antioxidant peptides are probably nonallergenic peptides. We also performed molecular docking against MPO (myeloperoxidases) for this peptide. Overall, the present study highlights that glycinin and β and α subunits of β-conglycinin could be promising precursors of bioactive peptides that have an antioxidant peptide for developing several applications.
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Affiliation(s)
- Andriati Ningrum
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
- Correspondence:
| | - Dian Wahyu Wardani
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Nurul Vanidia
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Achmat Sarifudin
- Research Centre for Appropriate Technology, National Research and Innovation Agency, KS. Tubun Street No.5, Subang 41213, Indonesia
| | - Rima Kumalasari
- Research Centre for Appropriate Technology, National Research and Innovation Agency, KS. Tubun Street No.5, Subang 41213, Indonesia
| | - Riyanti Ekafitri
- Research Centre for Appropriate Technology, National Research and Innovation Agency, KS. Tubun Street No.5, Subang 41213, Indonesia
| | - Dita Kristanti
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Jogja-Wonosari Street km 31,5 Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Woro Setiaboma
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Jogja-Wonosari Street km 31,5 Playen, Gunungkidul, Yogyakarta 55861, Indonesia
| | - Heli Siti Halimatul Munawaroh
- Study Program of Chemistry, Department of Chemistry Education, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia
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Senadheera TRL, Hossain A, Dave D, Shahidi F. In Silico Analysis of Bioactive Peptides Produced from Underutilized Sea Cucumber By-Products-A Bioinformatics Approach. Mar Drugs 2022; 20:610. [PMID: 36286434 PMCID: PMC9605078 DOI: 10.3390/md20100610] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 10/15/2023] Open
Abstract
Bioinformatic tools are widely used in predicting potent bioactive peptides from food derived materials. This study was focused on utilizing sea cucumber processing by-products for generating antioxidant and ACE inhibitory peptides by application of a range of in silico techniques. Identified peptides using LC-MS/MS were virtually screened by PepRank technique followed by in silico proteolysis simulation with representative digestive enzymes using BIOPEP-UWMTM data base tool. The resultant peptides after simulated digestion were evaluated for their toxicity using ToxinPred software. All digestive resistance peptides were found to be non-toxic and displayed favorable functional properties indicating their potential for use in a wide range of food applications, including hydrophobic and hydrophilic systems. Identified peptides were further assessed for their medicinal characteristics by employing SwissADME web-based application. Our findings provide an insight on potential use of undervalued sea cucumber processing discards for functional food product development and natural pharmaceutical ingredients attributed to the oral drug discovery process.
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Affiliation(s)
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Deepika Dave
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
- Marine Bioprocessing Facility, Centre of Aquaculture and Seafood Development, Marine Institute, Memorial University, St. John’s, NL A1C 5R3, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
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7
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Conventional and in silico approaches to select promising food-derived bioactive peptides: A review. Food Chem X 2022; 13:100183. [PMID: 35499000 PMCID: PMC9039911 DOI: 10.1016/j.fochx.2021.100183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/18/2021] [Accepted: 12/06/2021] [Indexed: 02/06/2023] Open
Abstract
Seaweed and edible insects are considered new sources of bioactive peptides. Conventional approaches are necessary to validate the bioactivity of peptides. Bioinformatics tools accelerate the obtaining of bioactive peptides. The integrated approach is a promising strategy to obtain bioactive peptides.
The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods is a long journey, expensive and time-consuming. Hence, bioinformatic approaches, which can not only help to predict the formation of bioactive peptides from any known protein source, but also to analyze the protein structure/function relationship, have gained a new meaning in this scientific field. Therefore, this review aims to provides an overview of conventional characterization methods and the most recent advances in the field of in silico approaches for predicting and screening promising food-derived bioactive peptides.
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Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 2022; 373:131395. [PMID: 34710682 DOI: 10.1016/j.foodchem.2021.131395] [Citation(s) in RCA: 45] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/24/2021] [Accepted: 10/09/2021] [Indexed: 01/08/2023]
Abstract
The current health scenarios describe growing public health problems, such as diabetes, hypertension and cancer. Therefore, researchers focused on studying these health issues are interested in exploring bioactive compounds from different food sources. Among them, bioactive peptides have garnered huge scientific interest because of their multifunctional biological activities such as antioxidative, antimicrobial, antihypertensive, anticancer, antidiabetic, immunomodulatory effect. They can be used as food and pharmaceutical ingredients with a great potential against disease targets. This review covers methods of production in general for several peptides obtained from various food sources including seed, milk and meat, and described their biological activities. Particular focus was given to bioinformatic tools to advance quantification, detection and characterize each peptide sequence obtained from different protein sources with predicted biological activity. Besides, various in vivo studies have been discussed to provide a better understanding of their physiological functions, which altogether could provide valuable information for their commercialization in future foods.
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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Chai KF, Voo AYH, Chen WN. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci Food Saf 2020; 19:3825-3885. [PMID: 33337042 DOI: 10.1111/1541-4337.12651] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
Abstract
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.
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Affiliation(s)
- Kong Fei Chai
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Amanda Ying Hui Voo
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
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Görgüç A, Gençdağ E, Yılmaz FM. Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments - A review. Food Res Int 2020; 136:109504. [PMID: 32846583 DOI: 10.1016/j.foodres.2020.109504] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 06/03/2020] [Accepted: 06/26/2020] [Indexed: 12/16/2022]
Abstract
Agro-industrial by-products containing considerable amounts of protein (10-50%) such as soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with annual disposal rate of 800 million tons in the world. More recently, plant by-products rich in protein content have been studied under various prisms that include recovery techniques, peptide production methods, determination of technological benefits and functional properties, and their applications in foods. The researches in bioactive peptides provide evidence over the techno-functional properties and the health benefits are highly dependent upon their amino acid sequences, molecular weights, conformations and surface properties. Research findings compared bioactive properties of the obtained peptides with respect to their amino acid sequences and also reported that hydrophobic/hydrophilic properties have direct effect on both functional and health effects. In addition, the resultant properties of the peptides could be affected by the conducted extraction method (alkaline, enzymatic, ultrasound assisted, microwave assisted, etc.), extraction solvent, precipitation and purification techniques and even by the final drying process (spray, freeze, vacuum, etc.) which may alter molecular weights, conformations and surface properties. Latest studies have investigated solubility, emulsifying, foaming, water/oil holding capacity and surface properties and also antioxidant, antimicrobial, anticarcinogenic, hypocholesterolemic, antihypertensive, immunomodulatory and opioid activities of bioactive peptides obtained from plant by-products. Moreover, the application of the bioactive peptides into different food formulations has been a recent trend of functional food development. These bioactive peptides' bitter taste and toxicity are possible challenges in some cases that need to be resolved before their wider utilization.
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Affiliation(s)
- Ahmet Görgüç
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey
| | - Esra Gençdağ
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey
| | - Fatih Mehmet Yılmaz
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010 Efeler, Aydın, Turkey.
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12
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Chicken Egg White-Advancing from Food to Skin Health Therapy: Optimization of Hydrolysis Condition and Identification of Tyrosinase Inhibitor Peptides. Foods 2020; 9:foods9091312. [PMID: 32961904 PMCID: PMC7555751 DOI: 10.3390/foods9091312] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/14/2020] [Accepted: 09/14/2020] [Indexed: 02/07/2023] Open
Abstract
Active fragments (bioactive peptides) from the chicken egg white proteins were expected to exert tyrosinase inhibitory activities in which skin hyperpigmentation could be prevented. Egg white was hydrolyzed by trypsin, chymotrypsin and the combination of both enzymes. The enzyme treatments achieved >50% degree of hydrolysis (DH) at substrate-to-enzyme (S/E) ratio of 10–30 (w/w) and hydrolysis time of 2–5 h. A crossed D-optimal experimental design was then used to determine the optimal enzyme composition, S/E ratio and hydrolysis time in order to yield hydrolysates with strong monophenolase and diphenolase inhibitory activities. The optimized conditions 55% trypsin, 45% chymotrypsin, S/E 10:1 w/w and 2 h achieved 45.9% monophenolase activity inhibition whereas 100% trypsin, S/E 22.13:1 w/w and 3.18 h achieved 48.1% diphenolase activity inhibition. LC/MS and MS/MS analyses identified the peptide sequences and the subsequent screening had identified 7 peptides (ILELPFASGDLLML, GYSLGNWVCAAK, YFGYTGALRCLV, HIATNAVLFFGR, FMMFESQNKDLLFK, SGALHCLK and YFGYTGALR) as the potential inhibitor peptides. These peptides were able to bind to H85, H94, H259, H263, and H296 (hotspots for active residues) as well as F92, M280 and F292 (stabilizing residues) of tyrosinase based on structure-activity relationship analysis. These findings demonstrated the potential of egg white-derived bioactive peptides as skin health therapy.
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Castro-Jácome TP, Alcántara-Quintana LE, Tovar-Pérez EG. Optimization of Sorghum Kafirin Extraction Conditions and Identification of Potential Bioactive Peptides. Biores Open Access 2020; 9:198-208. [PMID: 32923174 PMCID: PMC7484892 DOI: 10.1089/biores.2020.0013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/11/2020] [Indexed: 12/12/2022] Open
Abstract
The interest in extracting kafirins (KAF), the main storage protein from sorghum grain has recently increased due to its gluten-free content and the significant scientific evidence showing the health benefits of the bioactive peptides from cereal grains in human diets. The objectives were to obtain the highest percentage of KAF extraction using amyloglucosidase as pretreatment to increase the extraction yield and predict the bioactive peptides in the KAF. In this study, pretreatments with amyloglucosidase increased the extraction yield of KAF compared with extraction methods using only ethanol and sodium metabisulfite. Two protein fragment sequences were identified from KAF extract and were evaluated for potential bioactive peptide using the BIOPEP-UWM database, which suggest that KAF proteins from white sorghum may be considered as good precursors of dipeptidyl peptidase-inhibitor, angiotensin-converting enzyme inhibitor, antioxidant and hypotensive peptides following chymotrypsin, thermolysin, and subtilisin and their combination. Average scores aligned using PeptideRanker confirmed KAF proteins' potential sources of bioactive peptides with over 5 peptides scored over 0.8. In addition, 31 unexplored peptide sequences that could have biological activity were identified. Our results suggest that KAF can be used in the peptide productions with potential biological activity and beyond.
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Affiliation(s)
- Tania P. Castro-Jácome
- Instituto Tecnológico de Tepic. Av. Tecnológico No. 2595, Col. Lagos del Country, Tepic, Nayarit, México
| | - Luz E. Alcántara-Quintana
- Catedra CONACyT, Facultad de Enfermería y Nutrición, Universidad Autónoma de San Luis Potosí, Av. Niño Artillero No. 130, Zona Universitaria, S.L.P., México
| | - Erik G. Tovar-Pérez
- Catedra CONACyT, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Carretera Chichimequillas s/n, El Marqués, Querétaro, México
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Mason E, L’Hocine L, Achouri A, Pitre M, Karboune S. Health Promoting Bioactive Properties of Novel Hairless Canary Seed Flour after In Vitro Gastrointestinal Digestion. Foods 2020; 9:E932. [PMID: 32674503 PMCID: PMC7404810 DOI: 10.3390/foods9070932] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/27/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023] Open
Abstract
The bioactive properties and health-promoting effects of two novel yellow (C09052, C05041) and two brown (Calvi, Bastia) hairless canary seed (Phalaris canariensis L.) cultivars were investigated in comparison to two common cereal grains (wheat and oat). The cereal flours were digested using the standardized INFOGEST in vitro human gastrointestinal digestion model. The three-kilo dalton molecular weight cutoff (3 kDa MWCO) permeate of the generated digestates was assessed in vitro for their antioxidant, chelating, antihypertensive and antidiabetic activities. The results showed no significant differences in studied bioactivities between yellow and brown canary seed cultivars, except for antioxidant activity by the DPPH and chelating Fe2+ assays, where brown cultivars had higher activities. Canary seeds had superior or equivalent antioxidant activity than those from oat and wheat. The anti-hypertensive activity (Angiotensin-converting enzyme (ACE) inhibition) in yellow canary seed cultivars was significantly higher than that of oat and wheat, particularly for C09052 and Calvi varieties. Peptides exhibiting the highest antihypertensive activity from the permeate of the C09052 canary seed variety were further fractionated and identified by mass spectrometry. Forty-six peptides were identified belonging to 18 proteins from the Pooideae subfamily. Fourteen of the parent proteins were homologous to barley proteins. Peptides were analyzed in silico to determine potential bioactivity based on their amino acid composition. All 46 peptides had potential anti-hypertensive and anti-diabetic activities and 20 had potential antioxidant activity, thereby validating the in vitro assay data. Canary seed peptides also exhibited potential antiamnestic, antithrombotic, immunostimulating, opioid and neuro-activity, demonstrating important potential for health promoting effects, particularly against cardiovascular disease.
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Affiliation(s)
- Emily Mason
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | - Lamia L’Hocine
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Allaoua Achouri
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Mélanie Pitre
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada;
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Zhang Y, Aryee ANA, Simpson BK. Current role of in silico approaches for food enzymes. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.11.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Yu D, Wang C, Song Y, Zhu J, Zhang X. Discovery of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Todarodes pacificus and Their Inhibitory Mechanism: In Silico and In Vitro Studies. Int J Mol Sci 2019; 20:ijms20174159. [PMID: 31454889 PMCID: PMC6747323 DOI: 10.3390/ijms20174159] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 08/22/2019] [Accepted: 08/23/2019] [Indexed: 01/17/2023] Open
Abstract
In order to rapidly and efficiently excavate antihypertensive ingredients in Todarodespacificus, its myosin heavy chain was hydrolyzed in silico and the angiotensin-converting enzyme (ACE) inhibitory peptides were predicted using integrated bioinformatics tools. The results showed the degree of hydrolysis (DH) theoretically achieved 56.8% when digested with papain, ficin, and prolyl endopeptidase (PREP), producing 126 ACE inhibitory peptides. By predicting the toxicity, allergenicity, gastrointestinal stability, and intestinal epithelial permeability, 30 peptides were finally screened, of which 21 had been reported and 9 were new. Moreover, the newly discovered peptides were synthesized to evaluate their in vitro ACE inhibition, showing Ile-Ile-Tyr and Asn-Pro-Pro-Lys had strong effects with a pIC50 of 4.58 and 4.41, respectively. Further, their interaction mechanisms and bonding configurations with ACE were explored by molecular simulation. The preferred conformation of Ile-Ile-Tyr and Asn-Pro-Pro-Lys located in ACE were successfully predicted using the appropriate docking parameters. The molecular dynamics (MD) result indicated that they bound tightly to the active site of ACE by means of coordination with Zn(II) and hydrogen bonding and hydrophobic interaction with the residues in the pockets of S1 and S2, resulting in stable complexes. In summary, this work proposed a strategy for screening and identifying antihypertensive peptides from Todarodespacificus.
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Affiliation(s)
- Dingyi Yu
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
| | - Cong Wang
- Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Key Laboratory of Guangxi Colleges and Universities for Food Safety and Pharmaceutical Analytical Chemistry, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China
| | - Yufeng Song
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
| | - Junxiang Zhu
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China.
| | - Xiaojun Zhang
- Laboratory of Aquatic Product Processing and Quality Safety, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
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Venegas-Ortega MG, Flores-Gallegos AC, Martínez-Hernández JL, Aguilar CN, Nevárez-Moorillón GV. Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods. Compr Rev Food Sci Food Saf 2019; 18:1039-1051. [PMID: 33336997 DOI: 10.1111/1541-4337.12455] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/14/2019] [Accepted: 04/28/2019] [Indexed: 12/25/2022]
Abstract
Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein-derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by-products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food-grade expression system that can be used in the simultaneous production of peptide-based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single-step production process, using an alternative protein-based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB-derived peptides are also analyzed.
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Affiliation(s)
- María G Venegas-Ortega
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Adriana C Flores-Gallegos
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - José L Martínez-Hernández
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Cristóbal N Aguilar
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Guadalupe V Nevárez-Moorillón
- Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Circuito Universitario S/N, Campus Universitario II, Chihuahua, 31125, Mexico
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