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Pipaliya R, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Padhi S, Rai AK, Liu Z, Sarkar P, Hati S. Production and characterization of anti-hypertensive and anti-diabetic peptides from fermented sheep milk with anti-inflammatory activity: in vitro and molecular docking studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38855927 DOI: 10.1002/jsfa.13617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/09/2024] [Accepted: 05/18/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND The present study aimed to evaluate the anti-hypertensive and anti-diabetic activities from biologically active peptides produced by fermented sheep milk with Lacticaseibacillus paracasei M11 (MG027695), as well as to purify and characterize the angiotensin-converting enzyme (ACE) inhibitory and anti-diabetic peptides produced from fermented sheep milk. RESULTS After 48 h of fermentation at 37 °C, sheep milk demonstrated significant changes in anti-diabetic effects and ACE-I effects, with inhibition percentages observed for ACE inhibition (76.32%), α-amylase (70.13%), α-glucosidase (70.11%) and lipase inhibition (68.22%). The highest level of peptides (9.77 mg mL-1) was produced by optimizing the growth conditions, which included an inoculation rate of 2.5% and a 48 h of incubation period. The comparison of molecular weight distributions among protein fractions was conducted through sodium dodecyl-sulfate polyacrylamide gel electrophoresis analysis, whereas spots were separated using 2D gel electrophoresis according to both the molecular weight and pH. Peptide characterization with ultra-filtration membranes at 3 and 10 kDa allowed the study to assess molecular weight-based separation. Nitric oxide generated by lipopolysaccharide and the secretion of pro-inflammatory cytokines in RAW 264.7 immune cells were both inhibited by sheep milk fermented with M11. Fourier-transform infrared spectroscopy was employed to assess changes in functional groups after fermentation, providing insights into the structural changes occurring during fermentation. CONCLUSION The present study demonstrates that fermentation with L. paracasei (M11) led to significant changes in fermented sheep milk, enhancing its bioactive properties, notably in terms of ACE inhibition and anti-diabetic activities, and the generation of peptides with bioactive properties has potential health benefits. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Rinkal Pipaliya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, India
| | - Amar A Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, India
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Srichandan Padhi
- Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Amit Kumar Rai
- Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, India
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Barzkar N, Bunphueak P, Chamsodsai P, Muangrod P, Thumthanaruk B, Rungsardthong V, Tabtimmai L. Jellyfish protein hydrolysates: Multifunctional bioactivities unveiled in the battle against diabetes, inflammation, and bacterial pathogenesis. Microb Pathog 2024; 191:106648. [PMID: 38641070 DOI: 10.1016/j.micpath.2024.106648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 04/10/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
This study investigates the multifunctional bioactivities of pepsin-hydrolyzed jellyfish by-products (Rhopilema hispidum and Lobonema smithii), focusing on their anti-α-glucosidase activity, anti-inflammatory effects, anti-bacterial properties, and ability to inhibit biofilm formation of Staphylococcus aureus. Our findings revealed that jellyfish protein hydrolysates, particularly from Rhopilema hispidum, exhibit significant anti-α-glucosidase activity, surpassing the well-known α-glucosidase inhibitor Acarbose. Furthermore, we demonstrated the anti-inflammatory capabilities of these hydrolysates in suppressing lipopolysaccharide (LPS)-induced nitric oxide production in murine macrophage cells. This effect was dose-dependent and non-cytotoxic, highlighting the hydrolysate potential in treating inflammation-related conditions. Regarding anti-bacterial activity, pepsin-hydrolyzed jellyfish selectively exhibited a potent effect against S. aureus, including Methicillin-susceptible and Methicillin-resistant strains. This activity was evident at minimum inhibitory concentrations (MIC) of 25 μg/mL for S. aureus ATCC10832, while a modest effect was observed against other Gram-positive strains. The hydrolysates effectively delayed bacterial growth dose-dependently, suggesting their use as alternative agents against bacterial infections. Most notably, pepsin-hydrolyzed jellyfish showed significant anti-biofilm activity against S. aureus. The umbrella section hydrolysate of Rhopilema hispidum was particularly effective, reducing biofilm formation through downregulating the icaA gene, crucial for biofilm development. Furthermore, the hydrolysates modulated the expression of the agrA gene, a key regulator in the pathogenesis of S. aureus. In conclusion, pepsin-hydrolyzed jellyfish protein hydrolysates exhibit promising multifunctional bioactivities, including anti-diabetic, anti-inflammatory, antibacterial, and anti-biofilm properties. These findings suggest their potential application in pharmaceutical and nutraceutical fields, particularly in managing diabetic risks, inflammation, bacterial infections, and combating the biofilm-associated pathogenicity of S. aureus.
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Affiliation(s)
- Noora Barzkar
- Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science King Mongkut's University of Technology North Bangkok, 10800, Thailand; Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, 10800, Thailand
| | - Pinchuta Bunphueak
- Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, 10800, Thailand; Department of Biotechnology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, 10800, Thailand
| | - Phumin Chamsodsai
- Interdisciplinary Program in Genetic Engineering and Bioinformatics, Graduate School, Kasetsart University, Bangkok, 10800, Thailand
| | - Pratchaya Muangrod
- Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science King Mongkut's University of Technology North Bangkok, 10800, Thailand; Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, 10800, Thailand
| | - Benjawan Thumthanaruk
- Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science King Mongkut's University of Technology North Bangkok, 10800, Thailand; Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, 10800, Thailand
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science King Mongkut's University of Technology North Bangkok, 10800, Thailand; Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, 10800, Thailand
| | - Lueacha Tabtimmai
- Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, 10800, Thailand; Department of Biotechnology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, 10800, Thailand.
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He S, Li G, Zhang J, Ding Y, Wu H, Xie J, Wu H, Yang Z. The effect of environmental factors on the genetic differentiation of Cucurbita ficifolia populations based on whole-genome resequencing. BMC PLANT BIOLOGY 2023; 23:647. [PMID: 38102604 PMCID: PMC10722772 DOI: 10.1186/s12870-023-04602-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Accepted: 11/10/2023] [Indexed: 12/17/2023]
Abstract
BACKGROUND Cucurbita ficifolia is one of the squash species most resistant to fungal pathogens, and has especially high resistance to melon Fusarium wilt. This species is therefore an important germplasm resource for the breeding of squash and melon cultivars. RESULTS Whole-genome resequencing of 223 individuals from 32 populations in Yunnan Province, the main cucurbit production area in China, was performed and 3,855,120 single-nucleotide polymorphisms (SNPs) and 1,361,000 InDels were obtained. SNP analysis suggested that levels of genetic diversity in C. ficifolia were high, but that different populations showed no significant genetic differentiation or geographical structure, and that individual C. ficifolia plants with fruit rinds of a similar color did not form independent clusters. A Mantel test conducted in combination with geographical distance and environmental factors suggested that genetic distance was not correlated with geographical distance, but had a significant correlation with environmental distance. Further associations between the genetic data and five environmental factors were analyzed using whole-genome association analysis. SNPs associated with each environmental factor were investigated and genes 250 kb upstream and downstream from associated SNPs were annotated. Overall, 15 marker-trait-associated SNPs (MTAs) and 293 genes under environmental selection were identified. The identified genes were involved in cell membrane lipid metabolism, macromolecular complexes, catalytic activity and other related aspects. Ecological niche modeling was used to simulate the distribution of C. ficifolia across time, from the present and into the future. We found that the area suitable for C. ficifolia changed with the changing climate in different periods. CONCLUSIONS Resequencing of the C. ficifolia accessions has allowed identification of genetic markers, such as SNPs and InDels. The SNPs identified in this study suggest that environmental factors mediated the formation of the population structure of C. ficifolia in China. These SNPs and Indels might also contribute to the variation in important pathways of genes for important agronomic traits such as yield, disease resistance and stress tolerance. Moreover, the genome resequencing data and the genetic markers identified from 223 accessions provide insight into the genetic variation of the C. ficifolia germplasm and will facilitate a broad range of genetic studies.
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Affiliation(s)
- Shuilian He
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Gengyun Li
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Jing Zhang
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Yumei Ding
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Hongzhi Wu
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Junjun Xie
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Hang Wu
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Zhengan Yang
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
- Key Laboratory of Vegetable Biology of Yunnan Province, College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
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Ansari MA, Chauhan W, Shoaib S, Alyahya SA, Ali M, Ashraf H, Alomary MN, Al-Suhaimi EA. Emerging therapeutic options in the management of diabetes: recent trends, challenges and future directions. Int J Obes (Lond) 2023; 47:1179-1199. [PMID: 37696926 DOI: 10.1038/s41366-023-01369-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/04/2023] [Accepted: 08/17/2023] [Indexed: 09/13/2023]
Abstract
Diabetes is a serious health issue that causes a progressive dysregulation of carbohydrate metabolism due to insufficient insulin hormone, leading to consistently high blood glucose levels. According to the epidemiological data, the prevalence of diabetes has been increasing globally, affecting millions of individuals. It is a long-term condition that increases the risk of various diseases caused by damage to small and large blood vessels. There are two main subtypes of diabetes: type 1 and type 2, with type 2 being the most prevalent. Genetic and molecular studies have identified several genetic variants and metabolic pathways that contribute to the development and progression of diabetes. Current treatments include gene therapy, stem cell therapy, statin therapy, and other drugs. Moreover, recent advancements in therapeutics have also focused on developing novel drugs targeting these pathways, including incretin mimetics, SGLT2 inhibitors, and GLP-1 receptor agonists, which have shown promising results in improving glycemic control and reducing the risk of complications. However, these treatments are often expensive, inaccessible to patients in underdeveloped countries, and can have severe side effects. Peptides, such as glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1), are being explored as a potential therapy for diabetes. These peptides are postprandial glucose-dependent pancreatic beta-cell insulin secretagogues and have received much attention as a possible treatment option. Despite these advances, diabetes remains a major health challenge, and further research is needed to develop effective treatments and prevent its complications. This review covers various aspects of diabetes, including epidemiology, genetic and molecular basis, and recent advancements in therapeutics including herbal and synthetic peptides.
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Affiliation(s)
- Mohammad Azam Ansari
- Department of Epidemic Disease Research, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam, 31441, Saudi Arabia.
| | - Waseem Chauhan
- Department of Hematology, Duke University, Durham, NC, 27710, USA
| | - Shoaib Shoaib
- Department of Biochemistry, Faculty of Medicine, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Sami A Alyahya
- Wellness and Preventive Medicine Institute, King Abdulaziz City for Science and Technology (KACST), Riyadh, 11442, Saudi Arabia
| | - Mubashshir Ali
- USF Health Byrd Alzheimer's Center and Neuroscience Institute, Department of Molecular Medicine, Tampa, FL, USA
| | - Hamid Ashraf
- Rajiv Gandhi Center for Diabetes and Endocrinology, Faculty of Medicine, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Mohammad N Alomary
- Advanced Diagnostic and Therapeutic Institute, King Abdulaziz City for Science and Technology (KACST), Riyadh, 11442, Saudi Arabia.
| | - Ebtesam A Al-Suhaimi
- King Abdulaziz & his Companions Foundation for Giftedness & Creativity, Riyadh, Saudi Arabia.
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Lu H, Xie T, Wu Q, Hu Z, Luo Y, Luo F. Alpha-Glucosidase Inhibitory Peptides: Sources, Preparations, Identifications, and Action Mechanisms. Nutrients 2023; 15:4267. [PMID: 37836551 PMCID: PMC10574726 DOI: 10.3390/nu15194267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 09/29/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
With the change in people's lifestyle, diabetes has emerged as a chronic disease that poses a serious threat to human health, alongside tumor, cardiovascular, and cerebrovascular diseases. α-glucosidase inhibitors, which are oral drugs, have proven effective in preventing and managing this disease. Studies have suggested that bioactive peptides could serve as a potential source of α-glucosidase inhibitors. These peptides possess certain hypoglycemic activity and can effectively regulate postprandial blood glucose levels by inhibiting α-glucosidase activity, thus intervening and regulating diabetes. This paper provides a systematic summary of the sources, isolation, purification, bioavailability, and possible mechanisms of α-glucosidase inhibitory peptides. The sources of the α-glucosidase inhibitory peptides were introduced with emphasis on animals, plants, and microorganisms. This paper also points out the problems in the research process of α-glucosidase inhibitory peptide, with a view to providing certain theoretical support for the further study of this peptide.
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Affiliation(s)
- Han Lu
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Central South University of Forestry and Technology, Changsha 410004, China; (H.L.); (T.X.); (Q.W.); (Z.H.)
| | - Tiantian Xie
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Central South University of Forestry and Technology, Changsha 410004, China; (H.L.); (T.X.); (Q.W.); (Z.H.)
- Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qi Wu
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Central South University of Forestry and Technology, Changsha 410004, China; (H.L.); (T.X.); (Q.W.); (Z.H.)
| | - Zuomin Hu
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Central South University of Forestry and Technology, Changsha 410004, China; (H.L.); (T.X.); (Q.W.); (Z.H.)
| | - Yi Luo
- Department of Gastroenterology, Xiangya School of Medicine, Central South University, Changsha 410008, China;
| | - Feijun Luo
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Central South University of Forestry and Technology, Changsha 410004, China; (H.L.); (T.X.); (Q.W.); (Z.H.)
- Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, China
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Du X, Jiang C, Wang S, Jing H, Mo L, Ma C, Wang H. Preparation, identification, and inhibitory mechanism of dipeptidyl peptidase IV inhibitory peptides from goat milk whey protein. J Food Sci 2023; 88:3577-3593. [PMID: 37458288 DOI: 10.1111/1750-3841.16694] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 06/06/2023] [Accepted: 06/21/2023] [Indexed: 08/05/2023]
Abstract
This study explores potential hypoglycemic mechanisms by preparing and identifying novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from goat milk (GM) whey protein. Papain was used to hydrolyze the GM whey protein. After purification by ultrafiltration, the Sephadex column, and preparative RP-HPLC, the peptide inhibited DPP-IV, α-glucosidase, and α-amylase with IC50 of 0.34, 0.37, and 0.72 mg/mL, respectively. To further explore the inhibitory mechanism of peptides on DPP-IV, SPPEFLR, LDADGSY, YPVEPFT, and FNPTY were identified and synthesized for the first time, with IC50 values of 56.22, 52.16, 175.7, and 62.32 µM, respectively. Molecular docking and dynamics results show that SPPEFLR, LDADGSY, and FNPTY bind more tightly to the active pocket of DPP-IV, which was consistent with the in vitro activity. Furthermore, the first three N-terminals of SPPEFLR and FNPTY peptides exhibit proline characteristics and competitively inhibit DPP-IV. Notably, the first N-terminal leucine of LDADGSY may play a key role in inhibiting DPP-IV.
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Affiliation(s)
- Xiaojing Du
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chengyu Jiang
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shan Wang
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Huijuan Jing
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Ling Mo
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chaoyang Ma
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hongxin Wang
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Khakhariya R, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Padhi S, Rai AK, Liu Z, Hati S. Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study. Foods 2023; 12:foods12102006. [PMID: 37238823 DOI: 10.3390/foods12102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
The investigation aimed at assessing a comparative study on the production and characterization of ACE inhibitory, anti-diabetic, and anti-inflammatory activities, along with the production of ACE inhibitory and anti-diabetic peptides through the fermentation of buffalo and camel milk by Limosilactobacillus fermentum (KGL4) and Saccharomyces cerevisiae (WBS2A). The angiotensin-converting enzyme (ACE) inhibitory and anti-diabetic properties were evaluated at particular time intervals (12, 24, 36, and 48 h) at 37 °C, and we discovered maximum activity at 37 °C after 48 h of incubation. The maximum ACE inhibitory, lipase inhibitory activities, alpha-glucosidase inhibitory, and alpha-amylase inhibitory activities were found in the fermented camel milk (77.96 ± 2.61, 73.85 ± 1.19, 85.37 ± 2.15, and 70.86 ± 1.02), as compared to the fermented buffalo milk (FBM) (75.25 ± 1.72, 61.79 ± 2.14, 80.09 ± 0.51, and 67.29 ± 1.75). Proteolytic activity was measured with different inoculation rates (1.5%, 2.0%, and 2.5%) and incubation times (12, 24, 36, and 48 h) to optimize the growth conditions. Maximum proteolysis was found at a 2.5% inoculation rate and at a 48 h incubation period in both fermented buffalo (9.14 ± 0.06) and camel milk (9.10 ± 0.17). SDS-PAGE and 2D gel electrophoresis were conducted for protein purification. The camel and buffalo milk that had not been fermented revealed protein bands ranging from 10 to 100 kDa and 10 to 75 kDa, respectively, whereas all the fermented samples showed bands ranging from 10 to 75 kDa. There were no visible protein bands in the permeates on SDS-PAGE. When fermented buffalo and camel milk were electrophoresed in 2D gel, 15 and 20 protein spots were detected, respectively. The protein spots in the 2D gel electrophoresis ranged in size from 20 to 75 kDa. To distinguish between different peptide fractions, water-soluble extract (WSE) fractions of ultrafiltration (3 and 10 kDa retentate and permeate) of fermented camel and buffalo milk were employed in RP-HPLC (reversed-phase high-performance liquid chromatography). The impact of fermented buffalo and camel milk on inflammation induced by LPS (lipopolysaccharide) was also investigated in the RAW 264.7 cell line. Novel peptide sequences with ACE inhibitory and anti-diabetic properties were also analyzed on the anti-hypertensive database (AHTDB) and bioactive peptide (BIOPEP) database. We found the sequences SCQAQPTTMTR, EMPFPK, TTMPLW, HPHPHLSFMAIPPK, FFNDKIAK, ALPMHIR, IPAVFK, LDQWLCEK, and AVPYPQR from the fermented buffalo milk and the sequences TDVMPQWW, EKTFLLYSCPHR, SSHPYLEQLY, IDSGLYLGSNYITAIR, and FDEFLSQSCAPGSDPR from the fermented camel milk.
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Affiliation(s)
- Ruchita Khakhariya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand 388110, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, Tura Campus, North-Eastern Hill University, Chasingre 794002, Meghalaya, India
| | - Amar A Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand 388110, Gujarat, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad 121001, Haryana, India
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Sector 81, SAS Nagar 140306, Punjab, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Sector 81, SAS Nagar 140306, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Sector 81, SAS Nagar 140306, Punjab, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong 737102, Sikkim, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong 737102, Sikkim, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand 388110, Gujarat, India
- Department of Dairy Microbiology, Kamdhenu University, Anand 388110, Gujarat, India
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A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Bartolomei M, Capriotti AL, Li Y, Bollati C, Li J, Cerrato A, Cecchi L, Pugliese R, Bellumori M, Mulinacci N, Laganà A, Arnoldi A, Lammi C. Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation. Antioxidants (Basel) 2022; 11:antiox11091730. [PMID: 36139804 PMCID: PMC9495363 DOI: 10.3390/antiox11091730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/18/2022] Open
Abstract
Agri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bioactives or used as an alternative protein source. In this context, by-products from olive production and olive oil extraction process, i.e., seeds, can be fostered. In particular, this work was aimed at extracting and characterizing proteins for Olea europaea L. seeds and at producing two protein hydrolysates using alcalase and papain, respectively. Peptidomic analysis were performed, allowing to determine both medium- and short-sized peptides and to identify their potential biological activities. Moreover, an extensive characterization of the antioxidant properties of Olea europaea L. seed hydrolysates was carried out both in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH), by ferric reducing antioxidant power (FRAP), and by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, respectively, and at cellular level by measuring the ability of these hydrolysates to significant reduce the H2O2-induced reactive oxygen species (ROS) and lipid peroxidation levels in human intestinal Caco-2 cells. The results of the both hydrolysates showed significant antioxidant properties by reducing the free radical scavenging activities up to 65.0 ± 0.1% for the sample hydrolyzed with alcalase and up to 75.7 ± 0.4% for the papain hydrolysates tested at 5 mg/mL, respectively. Moreover, similar values were obtained by the ABTS assays, whereas the FRAP increased up to 13,025.0 ± 241.5% for the alcalase hydrolysates and up to 12,462.5 ± 311.9% for the papain hydrolysates, both tested at 1 mg/mL. According to the in vitro results, both papain and alcalase hydrolysates restore the cellular ROS levels up 130.4 ± 4.24% and 128.5 ± 3.60%, respectively, at 0.1 mg/mL and reduce the lipid peroxidation levels up to 109.2 ± 7.95% and 73.0 ± 7.64%, respectively, at 1.0 mg/mL. In addition, results underlined that the same hydrolysates reduced the activity of dipeptidyl peptidase-IV (DPP-IV) in vitro and at cellular levels up to 42.9 ± 6.5% and 38.7 ± 7.2% at 5.0 mg/mL for alcalase and papain hydrolysates, respectively. Interestingly, they stimulate the release and stability of glucagon-like peptide 1 (GLP-1) hormone through an increase of its levels up to 660.7 ± 21.9 pM and 613.4 ± 39.1 pM for alcalase and papain hydrolysates, respectively. Based on these results, olive seed hydrolysates may represent new ingredients with antioxidant and anti-diabetic properties for the development of nutraceuticals and functional foods for the prevention of metabolic syndrome onset.
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Affiliation(s)
- Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Anna Laura Capriotti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Yuchen Li
- Longping Biotech Co., Ltd., Sanya 572000, China
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Andrea Cerrato
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Raffaele Pugliese
- NeMO Lab, ASST Grande Ospedale Metropolitano Niguarda, 20162 Milan, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Aldo Laganà
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02-50319372
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10
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Czelej M, Garbacz K, Czernecki T, Wawrzykowski J, Waśko A. Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity. Foods 2022; 11:foods11131953. [PMID: 35804767 PMCID: PMC9266099 DOI: 10.3390/foods11131953] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/25/2022] [Accepted: 06/26/2022] [Indexed: 01/27/2023] Open
Abstract
There is currently considerable interest on the use of animal, plant, and fungal sources in the production of bioactive peptides, as evidenced by the substantial body of research on the topic. Such sources provide cheap and environmentally friendly material as it often includes waste and by-products. Enzymatic hydrolysis is considered an efficient method of obtaining peptides capable of antioxidant activity. Those properties have been proven in terms of radical-scavenging capacity using the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid)), hydroxyl and superoxide radical methods. Additionally, the reducing power, ferrous ion-chelating (FIC), ferric reducing antioxidant power (FRAP), and the ability of the protein hydrolysates to inhibit lipid peroxidation have also been explored. The results collected in this review clearly indicate that the substrate properties, as well as the conditions under which the hydrolysis reaction is carried out, affect the final antioxidant potential of the obtained peptides. This is mainly due to the structural properties of the obtained compounds such as size or amino acid sequences.
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Affiliation(s)
- Michał Czelej
- Biolive Innovation Sp. z o. o., 3 Dobrzańskiego Street, 20-262 Lublin, Poland;
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
- Correspondence:
| | - Katarzyna Garbacz
- Biolive Innovation Sp. z o. o., 3 Dobrzańskiego Street, 20-262 Lublin, Poland;
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
| | - Jacek Wawrzykowski
- Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 12 Akademicka Street, 20-400 Lublin, Poland;
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland; (T.C.); (A.W.)
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11
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Marcet I, Delgado J, Díaz N, Rendueles M, Díaz M. Peptides recovery from egg yolk lipovitellins by ultrafiltration and their in silico bioactivity analysis. Food Chem 2022; 379:132145. [DOI: 10.1016/j.foodchem.2022.132145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 12/16/2021] [Accepted: 01/10/2022] [Indexed: 11/04/2022]
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12
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Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Zhou N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Wu J, Tu Y. Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5-20. [PMID: 34962122 DOI: 10.1021/acs.jafc.1c04742] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects. There is an increasing interest to identify food-derived bioactive compounds that can mitigate the pathological pathways associated with oxidative stress and chronic inflammation. Egg white contain a variety of biologically active proteins, many of which have antioxidant and anti-inflammatory activities and usually show better activity after enzymatic hydrolysis. This review covers the antioxidative stress and anti-inflammatory activities of egg white proteins and their derived peptides and clarifies their mechanism of action in vivo and in vitro. In addition, the link between oxidative stress and inflammation as well as their markers are reviewed. It suggests the potential application of egg white proteins and their derived peptides and puts forward further research prospects.
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Affiliation(s)
- Na Zhou
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jianping Wu
- Department of Agricultural Food and Nutritional Science, Faculty of Agricultural Life and Environmental Sciences, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
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14
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Zhou M, Ren G, Zhang B, Ma F, Fan J, Qiu Z. Screening and identification of a novel antidiabetic peptide from collagen hydrolysates of Chinese giant salamander skin: Network pharmacology, inhibition kinetics and protection of IR-HepG2 cells. Food Funct 2022; 13:3329-3342. [DOI: 10.1039/d1fo03527d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, a novel peptide GPPGPA was screened from the collagen hydrolysates of Chinese giant salamander (Andrias davidianus) skin, and anti-diabetes mechanism was predicted by network pharmacology, and inhibitory...
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15
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Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Crit Rev Food Sci Nutr 2021:1-41. [PMID: 34839769 DOI: 10.1080/10408398.2021.2006138] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented.
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Affiliation(s)
- Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Claire Bourlieu-Lacanal
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.,UMR IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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16
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Xiao N, Huang X, He W, Yao Y, Wu N, Xu M, Du H, Zhao Y, Tu Y. A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications. Food Res Int 2021; 147:110563. [PMID: 34399539 DOI: 10.1016/j.foodres.2021.110563] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/10/2021] [Accepted: 06/24/2021] [Indexed: 11/16/2022]
Abstract
The rapid development of egg industries produced vast byproducts that have not been effectively used. In this paper, the comprehensive utilization of egg byproducts was reviewed. Protein extraction and enzymatic hydrolysis were the main used ways for recycle of egg byproducts. The fact that eggshell membrane could accelerate would healing and improve facial skin of healthy people for 12 weeks was found. However, salted egg white had poor functional properties owing to high salt and ultrafiltration was an effective technology to remove 92.93% of salt. Moreover, Defatted yolk protein had the great potential to be used as food additives and functional foods. Other egg byproducts such as egg inhibitor and eggshells also were discussed. The novel applications of egg byproducts in the food field included food additives, feeds, food packaging materials and nutraceuticals based on current knowledge, but the proportion needed to be improved. This paper would provide a new insight for comprehensive utilization of egg byproducts.
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Affiliation(s)
- Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi Huang
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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17
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Vlaicu PA, Panaite TD. Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics. Anim Biosci 2021; 35:236-246. [PMID: 34293842 PMCID: PMC8738952 DOI: 10.5713/ab.21.0044] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 06/19/2021] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to investigate the of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs. Methods Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% pumpkin seed meal (PSM), for a 6 week period. Results Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs. 0.21g/100g) and linoleic acid (20.65 vs. 18.37 g/100g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5°C) and room temperature (21°C) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh Unit in eggs stored 28 days at 21°C and lower albumen pH values for the overall storage time, both at 5°C and 21°C, proving the antioxidant effect of pumpkin. Conclusion Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective improving shelf life of eggs for 28 days storage time.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Ilfov, 077015, Romania
| | - Tatiana Dumitra Panaite
- Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Ilfov, 077015, Romania
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18
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Qiao Q, Chen L, Li X, Lu X, Xu Q. Roles of Dietary Bioactive Peptides in Redox Balance and Metabolic Disorders. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:5582245. [PMID: 34234885 PMCID: PMC8219413 DOI: 10.1155/2021/5582245] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 04/30/2021] [Accepted: 05/21/2021] [Indexed: 11/17/2022]
Abstract
Bioactive peptides (BPs) are fragments of 2-15 amino acid residues with biological properties. Dietary BPs derived from milk, egg, fish, soybean, corn, rice, quinoa, wheat, oat, potato, common bean, spirulina, and mussel are reported to possess beneficial effects on redox balance and metabolic disorders (obesity, diabetes, hypertension, and inflammatory bowel diseases (IBD)). Peptide length, sequence, and composition significantly affected the bioactive properties of dietary BPs. Numerous studies have demonstrated that various dietary protein-derived BPs exhibited biological activities through the modulation of various molecular mechanisms and signaling pathways, including Kelch-like ECH-associated protein 1/nuclear factor erythroid 2-related factor 2/antioxidant response element in oxidative stress; peroxisome proliferator-activated-γ, CCAAT/enhancer-binding protein-α, and sterol regulatory element binding protein 1 in obesity; insulin receptor substrate-1/phosphatidylinositol 3-kinase/protein kinase B and AMP-activated protein kinase in diabetes; angiotensin-converting enzyme inhibition in hypertension; and mitogen-activated protein kinase and nuclear factor-kappa B in IBD. This review focuses on the action of molecular mechanisms of dietary BPs and provides novel insights in the maintenance of redox balance and metabolic diseases of human.
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Affiliation(s)
- Qinqin Qiao
- College of Information Engineering, Fuyang Normal University, Fuyang 236041, China
| | - Liang Chen
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Xiang Li
- College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiangyang Lu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Qingbiao Xu
- College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China
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19
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Han R, Hernández Álvarez AJ, Maycock J, Murray BS, Boesch C. Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates - Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties. Curr Res Food Sci 2021; 4:141-149. [PMID: 33778774 PMCID: PMC7985463 DOI: 10.1016/j.crfs.2021.03.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/26/2021] [Accepted: 03/01/2021] [Indexed: 01/06/2023] Open
Abstract
There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinformatic analysis, five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) were enzymatically hydrolysed using alcalase and pepsin (pH 1.3 and pH 2.1). Further, low molecular weight (Mw < 3 kDa) fractions were generated using ultrafiltration. The protein hydrolysates and their low Mw fractions were evaluated for their in vitro antioxidant, antihypertensive and antidiabetic capabilities, in comparison with samples obtained from two dairy proteins (whey and casein). Apart from dipeptidyl-peptidase IV inhibition, significantly stronger bioactivities were detected for the low Mw fractions. In partial agreement with in silico predictions, most oilseed hydrolysates exerted comparable angiotensin-converting enzyme inhibitory capability to dairy proteins, whilst whey protein was the most promising source of dipeptidyl-peptidase IV inhibitors. Apart from alcalase-treated soybean, dairy proteins were more efficient in releasing antioxidant peptides as compared to oilseed proteins. On the other hand, soybean protein hydrolysates showed the highest α-glucosidase inhibitory activity amongst all protein sources. Overall, there was limited correlation between in silico predictions and in vitro experimental results. Nevertheless, our results indicate that oilseed proteins have potential as bioactive peptide sources, and they might therefore be suitable replacers for dairy proteins as well as good sources for development of functional foods.
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Affiliation(s)
- Ruixian Han
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Alan J. Hernández Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Joanne Maycock
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Brent S. Murray
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK
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20
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Bueno-Gavilá E, Abellán A, Girón-Rodríguez F, Cayuela JM, Tejada L. Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke ( Cynara scolymus L.) Proteases. Foods 2021; 10:foods10020246. [PMID: 33530390 PMCID: PMC7912038 DOI: 10.3390/foods10020246] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/18/2021] [Accepted: 01/20/2021] [Indexed: 12/20/2022] Open
Abstract
The aim of this work was to obtain chicken egg ovalbumin hydrolysates using aspartic proteinases present in extracts from the artichoke flower (Cynara scolymus L.) and evaluate their antioxidant, antimicrobial, and angiotensin I-converting enzyme (ACE) inhibitory activity in vitro. Hydrolysis time and molecular weight (<3 kDa) had a significant influence on the hypertensive and antioxidant activity of the hydrolysates. The <3 kDa fraction of the 16 h hydrolysate had an ACE inhibitory activity with an IC50 of 64.06 µg peptides/mL. The fraction <3 kDa of ovalbumin hydrolysate at 2 h of hydrolysis showed a DPPH radical scavenging activity of 30.27 µM of Trolox equivalents/mg peptides. The fraction <3 kDa of the hydrolysate of 16 h had an ABTS+ caption activity of 4.30 mM of Trolox equivalents/mg peptides. The fraction <3 kDa of the hydrolysate of 2 h had an iron (II) chelating activity of 32.18 µg peptides/mL. From the peptide sequences identified in the hydrolysates, we detected four peptides (from the BIOPEP database) that were already in their bioactive form (IAAEVYEHTEGSTTSY, HLFGPPGKKDPV, PIAAEVYEHTEGSTTSY, and YAEERYPIL), and are reported to display antioxidant and ACE inhibitory activity.
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21
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Miguel M, Vassallo DV, Wiggers GA. Bioactive Peptides and Hydrolysates from Egg Proteins as a New Tool for Protection Against Cardiovascular Problems. Curr Pharm Des 2021; 26:3676-3683. [PMID: 32216734 DOI: 10.2174/1381612826666200327181458] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Accepted: 03/12/2020] [Indexed: 01/21/2023]
Abstract
The aim of the present work is to review the potential beneficial effects of dietary supplementation with bioactive egg protein hydrolysates or peptides on cardiometabolic changes associated with oxidative stress. The development of nutritionally improved food products designed to address specific health concerns is of particular interest because many bioactive food compounds can be potentially useful in various physiological functions such as for reducing oxidative stress. The results presented suggest that egg hydrolysates or derived peptides could be included in the diet to prevent and/or reduce some cardiometabolic complications associated with oxidative stress-related diseases.
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Affiliation(s)
- Marta Miguel
- Bioactivity and Food Analysis Laboratory, Instituto de Investigación em Ciencias de la Alimentación, Nicolás Cabrera, 9, Campus Universitario de Cantoblanco, Madrid, Spain
| | - Dalton V Vassallo
- Department of Physiological Sciences, Universidade Federal do Espirito Santo and School of Medicine of Santa Casa de Misericordia (EMESCAM), Av. Marechal Campos 1468, Zip Code: 29040-090, Vitoria, Espirito Santo, Brazil
| | - Giulia A Wiggers
- Cardiovascular Physiology Research Group, Federal University of Pampa, BR 472 - Km 592 - PO box 118. Zip Code: 97500-970, Uruguaiana, Rio Grande do Sul, Brazil
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Valenzuela Zamudio F, Segura Campos MR. Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 diabetes. Crit Rev Food Sci Nutr 2020; 62:2707-2721. [PMID: 33305588 DOI: 10.1080/10408398.2020.1857683] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Worldwide prevalence of Type 2 Diabetes (T2D) has become a major concern with several implications for public health, economy, and social well-being, especially in developing countries. Conventional pharmacological management of T2D have proved effective, but possess underlying side effects, leading the scientific community to research alternative compounds that exert beneficial effects on current therapeutic targets of T2D. Bioactive peptides (BAPs) from food sources, have shown relative advantages in this matter, moreover, BAPs have proved to impart anti-diabetic activity through one or more mechanisms such as enzymatic inhibition of α-glucosidase, α-amylase and DPP-IV. Several plants and animal have been used as protein sources of anti-diabetic BAPs, in the sense of this matter, the pseudo-cereals amaranth and quinoa, along with the ancestral grain chia, have gained attention. Due, to their high protein content and balanced amino-acid composition, along with proved anti-diabetic features, the three seeds are top choices for the obtention of anti-diabetic BAPs. With a comprehensive overview of the most recent reported in silico and in vitro anti-diabetic studies in relation to biomarkers α-glucosidase, α-amylase and DPP-IV, the present review aims to examine the current knowledge of amaranth, quinoa and chia derived anti-diabetic BAPs and their effects on T2D therapeutic markers.
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Physicochemical properties and antioxidant activities of tree peony (Paeonia suffruticosa Andr.) seed protein hydrolysates obtained with different proteases. Food Chem 2020; 345:128765. [PMID: 33340892 DOI: 10.1016/j.foodchem.2020.128765] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 11/22/2022]
Abstract
The physicochemical and antioxidant properties of tree peony seed protein (TPSP) hydrolysates by Alcalase, Neutrase, Papain, Protamex, and Flavourzyme were investigated in this study. The physicochemical properties were characterized by SDS-PAGE, particle size distribution, fourier transform infrared and fluorescence spectroscopy etc. The antioxidant activities were determined by DPPH radical, ABTS radical, Fe2+ chelating, and reducing power. The results showed five proteases produced hydrolysates with a significantly reduced average particle size, α-helices, and surface hydrophobicity compared to TPSP. Alcalase and Neutrase hydrolysis enhanced the nutritional value of the hydrolysates. Alcalase hydrolysates possessed the highest degree of hydrolysis (27.97%) and lowest molecular weight (<13 kDa) with average particle size (231.33 nm). Alcalase hydrolysate displayed the highest radical scavenging (DPPH IC50 = 0.18 mg/mL, ABTS IC50 = 1.57 mg/mL), Fe2+ chelating activity (IC50 = 0.99 mg/mL), and reducing power (0.594). These results provide the fundamentals for TPSP hydrolysates as antioxidants to be employed in food industry or pharmaceutical industry.
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Sharma P, Sharma D, Kaur S, Borah A. Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities. FOOD SCI TECHNOL INT 2020; 27:585-597. [PMID: 33269945 DOI: 10.1177/1082013220973815] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bioactive peptides are protein fragments which have a positive impact on the functions and conditions of living organisms. Apart from other animal and plant sources flaxseed is an excellent source of bioactive peptides. In recent years, fermentation has been explored as effective way for bioactive peptides generation. Hence, the present study has been carried out to evaluate an indigenous Lactobacillus plantarum strain NCDC 374 for fermentation and peptides generation in flaxseed milk. Optimization of fermentation condition to obtain maximum functional properties (Proteolytic activity, Antioxidant activity and ACE inhibition %) was investigated using response surface methodology. Optimal condition to produce the functional peptides were found to be 4.20% inoculum size with 126 hours of fermentation time. The fermented milk resulted in 67.38% inhibition in DPPH, 41.35% inhibition in ACE and 30.38 micro gram leucine/ml proteolytic activity. Molecular weight cut off membrane (Viva spin) were used to fractionate the peptides. 10 kDa peptides showed optimal results for % DPPH inhibition, ACE inhibition, Antimicrobial activity and DPP-IV inhibition as compared to 5 kDa.
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Affiliation(s)
- Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Deepansh Sharma
- Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Anjan Borah
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
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25
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Yap PG, Gan CY. In vivo challenges of anti-diabetic peptide therapeutics: Gastrointestinal stability, toxicity and allergenicity. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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26
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Nong NTP, Chen YK, Shih WL, Hsu JL. Characterization of Novel Dipeptidyl Peptidase-IV Inhibitory Peptides from Soft-Shelled Turtle Yolk Hydrolysate Using Orthogonal Bioassay-Guided Fractionations Coupled with In Vitro and In Silico Study. Pharmaceuticals (Basel) 2020; 13:ph13100308. [PMID: 33066488 PMCID: PMC7602288 DOI: 10.3390/ph13100308] [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: 09/09/2020] [Revised: 09/30/2020] [Accepted: 10/13/2020] [Indexed: 02/07/2023] Open
Abstract
Five novel peptides (LPLF, WLQL, LPSW, VPGLAL, and LVGLPL) bearing dipeptidyl peptidase IV (DPP-IV) inhibitory activities were identified from the gastrointestinal enzymatic hydrolysate of soft-shelled turtle yolk (SSTY) proteins. Peptides were isolated separately using reversed-phase (RP) chromatography in parallel with off-line strong cation exchange (SCX) chromatography followed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis to determine sequences. Among these peptides, LPSW showed the highest DPP-IV inhibitory activity with an IC50 value of 269.7 ± 15.91 µM. The results of the pre-incubation experiment and the kinetic study of these peptides indicated that WLQL is a true inhibitor and its inhibition toward DPP-IV is of an uncompetitive model, while LPLF, LPSW, and VPGLAL are real-substrates and competitive inhibitors against DPP-IV. The DPP-IV inhibitory peptides derived from SSTY hydrolysate in study are promising in the management of hyperglycemia in Type 2 diabetes.
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Affiliation(s)
- Nhung Thi Phuong Nong
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
- Department of Basic Science, Thainguyen University of Agriculture and Forestry, Quyetthang Ward, Thai Nguyen 250000, Vietnam
| | - Yu-Kuo Chen
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Wen-Ling Shih
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Jue-Liang Hsu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
- International Master’s Degree Program in Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
- Research Center for Animal Biologics, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
- Correspondence: ; Tel.: +886-8-7703202 (ext. 5197); Fax: +886-8-7740550
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Moreno-Fernández S, Garcés-Rimón M, Miguel M. Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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28
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Benedé S, Molina E. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties. Foods 2020; 9:foods9060735. [PMID: 32503187 PMCID: PMC7353489 DOI: 10.3390/foods9060735] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/22/2020] [Accepted: 06/01/2020] [Indexed: 12/12/2022] Open
Abstract
In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.
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29
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Karimi A, Azizi MH, Ahmadi Gavlighi H. Frationation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity. Food Sci Nutr 2020; 8:2395-2405. [PMID: 32405396 PMCID: PMC7215226 DOI: 10.1002/fsn3.1529] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/24/2020] [Accepted: 02/29/2020] [Indexed: 12/27/2022] Open
Abstract
In the present work, defatted corn germ was hydrolyzed by three proteases and further separated by sequential ultrafiltration with different molecular weight cutoff (100, 10, 2 kDa). Corn germ protein hydrolysate (CGPH) and their fractions were investigated for antioxidant activity, α-glucosidase, α-amylase, and DPP-IV inhibitory activity. The degree of hydrolysis (DH) after 2 hr was 17.5%, 11.14%, and 2.05% for alcalase, trypsin, and flavourzyme, respectively. Trypsin hydrolysate showed the highest DPPH and ABTS+ radical scavenging and Fe2+ chelating activity, but a lower α-glucosidase inhibitory activity. F1 fraction (<2 kDa) exhibited highest radical scavenging and α-glucosidase inhibitory activity. While F2 fraction (2-10 kDa) showed the higher Fe2+ chelating and α-amylase inhibitory activity, F1 fraction of flavourzyme showed the highest α-glucosidase inhibitory and F2 fraction of alcalase and flavourzyme exhibited highest α-amylase inhibitory activity. Hydrolysate and F1 fraction of alcalase and F2 fraction of trypsin showed the highest DPP-IV inhibitory activity. RP-HPLC results showed that trypsin hydrolysate had higher levels of high-hydrophobic peptides. The amino acid composition of the F1 fractions showed high levels of hydrophobic amino acids. Thus, CGPHs may be used as a potential source of antioxidant and antidiabetic peptides in food industry and pharmaceutical application.
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Affiliation(s)
- Amin Karimi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohammad Hossein Azizi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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30
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Sharma P, Kaur H, Kehinde BA, Chhikara N, Sharma D, Panghal A. Food-Derived Anticancer Peptides: A Review. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10063-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Effects of Compound Active Peptides on Protecting Liver and Intestinal Epithelial Cells from Damages and Preventing Hyperglycemia. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2020; 2020:3183104. [PMID: 32318237 PMCID: PMC7157784 DOI: 10.1155/2020/3183104] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/14/2020] [Accepted: 02/19/2020] [Indexed: 01/04/2023]
Abstract
Active peptides have good effectiveness in controlling or preventing many diseases. Compound active peptides (CAP) obtained from animal, plant, and sea food proteins were used in this study to explore their effects on antioxidation, anti-inflammation, and antihyperglycemia in vitro and in vivo. The results demonstrated that 10 μg/mL CAP could increase cell viability (P < 0.05) and decrease reactive oxygen species (ROS) levels and cell apoptosis (P < 0.05) when WRL68 cells were induced by H2O2 for 6 h. Moreover, incubation with 20 μg/mL CAP for 6 h significantly increased cell viability and Bcl-2 expression level (P < 0.05) and decreased expression levels of IL-6, IL-8, TNF-α, Bax, and Caspase 3 and the ratio of Bax/Bcl-2 (P < 0.05) when swine jejunal epithelial cells (IPEC-J2) were induced by deoxynivalenol (DON). In addition, adding CAP individually or combined with Liuweidihuang pills (LDP, Chinese medicine) and low-dose glibenclamide could lower blood glucose levels in alloxan-induced hyperglycemic model mice. These results suggested that CAP was probably a beneficial ingredient for alleviating H2O2-induced oxidative stress and DON-induced cell inflammation and apoptosis and preventing hyperglycemia.
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32
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Jahandideh F, Wu J. Perspectives on the Potential Benefits of Antihypertensive Peptides towards Metabolic Syndrome. Int J Mol Sci 2020; 21:E2192. [PMID: 32235782 PMCID: PMC7139547 DOI: 10.3390/ijms21062192] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/18/2020] [Accepted: 03/20/2020] [Indexed: 12/12/2022] Open
Abstract
In addition to the regulation of blood pressure, the renin-angiotensin system (RAS) also plays a key role in the onset and development of insulin resistance, which is central to metabolic syndrome (MetS). Due to the interplay between RAS and insulin resistance, antihypertensive compounds may exert beneficial effects in the management of MetS. Food-derived bioactive peptides with RAS blocking properties can potentially improve adipose tissue dysfunction, glucose intolerance, and insulin resistance involved in the pathogenesis of MetS. This review discusses the pathophysiology of hypertension and the association between RAS and pathogenesis of the MetS. The effects of bioactive peptides with RAS modulating effects on other components of the MetS are discussed. While the in vivo reports on the effectiveness of antihypertensive peptides against MetS are encouraging, the exact mechanism by which these peptides infer their effects on glucose and lipid handling is mostly unknown. Therefore, careful design of experiments along with standardized physiological models to study the effect of antihypertensive peptides on insulin resistance and obesity could help to clarify this relationship.
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Affiliation(s)
- Forough Jahandideh
- Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB T6G 2P5, Canada
- Cardiovascular Research Centre, Faculty of Medicine & Dentistry, University of Alberta, Edmonton, AB T6G 2S2, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB T6G 2P5, Canada
- Cardiovascular Research Centre, Faculty of Medicine & Dentistry, University of Alberta, Edmonton, AB T6G 2S2, Canada
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33
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Tkaczewska J, Borawska-Dziadkiewicz J, Kulawik P, Duda I, Morawska M, Mickowska B. The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108616] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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34
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Ma X, Liu C, Song W, Che S, Wang C, Feng X, Li B, Dai Y. Evaluating the efficacy of a ferrous-ion-chelating peptide from Alaska pollock frame for the improvement of iron nutritional status in rats. Food Funct 2019; 10:4888-4896. [PMID: 31339120 DOI: 10.1039/c9fo00310j] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study aimed to investigate the effects of ferrous-ion-chelating peptides from Alaska pollock frames (APFP-Fe) on iron deficiency in anaemic rats. We hydrolysed the Alaska pollock frames to obtain a peptide with an average molecular weight of 822 Da. The bioavailability of APFP-Fe was tested using animal experiments. Wistar rats were randomly divided into six groups: an iron deficiency control group, a normal control group, and iron deficiency groups treated with ferrous sulfate (FeSO4) or low-, medium-, or high-dose APFP-Fe. Rats in the iron deficiency groups were fed an iron-deficient diet to establish the iron deficiency anaemia (IDA) model. After the model was established, different iron supplements were given to rats once per day via intragastric administration for 21 days. The results showed that APFP-Fe had restorative effects, returning the body weight, weight gain, height, and haematological parameters in IDA rats to normal levels. In addition, compared with FeSO4, APFP-Fe promoted significant weight gain and effectively improved haemoglobin, serum iron and transferrin levels, and recovery of the capacity of iron binding with transferrin, especially at the medium and high doses. These findings suggest that APFP-Fe is an effective source of iron for improving the iron nutritional status in IDA rats and shows promise as a new source of iron supplementation.
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Affiliation(s)
- Xiaoming Ma
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
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Chalamaiah M, Keskin Ulug S, Hong H, Wu J. Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.050] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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36
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Yan J, Zhao J, Yang R, Zhao W. Bioactive peptides with antidiabetic properties: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14090] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Jiai Yan
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Jianguang Zhao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
- Collaborative innovation center of food safety and quality control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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37
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Kehinde BA, Sharma P. Recently isolated antidiabetic hydrolysates and peptides from multiple food sources: a review. Crit Rev Food Sci Nutr 2018; 60:322-340. [PMID: 30463420 DOI: 10.1080/10408398.2018.1528206] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advantage of imparting less adverse effects. Furthermore, BHs and BPs from food have been discovered to impart their antidiabetic potentials through one or more mechanisms such as inhibition of digestive enzymes, inhibition of the antigenic enzyme - Dipeptyl peptidase IV (DPP-IV), decrease in blood glucose levels and increase in insulin uptake. Several plants and animal sources have been used as protein sources for the isolation of antidiabetic hydrolysates and peptides through different mechanisms and analytical techniques. This review integrates recent research information about several popular and unconventional food sources of BHs and BPs, their isolation techniques, antidiabetic effects and protein profiles. In addition, the fractionation technique(s) employed in each study and inhibition potentials of BHs and BPs are reviewed. This article is intended to supplement accessible scholarly literature and intellectual awareness on the subject of food-oriented approach for the management of diabetes.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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38
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Lee D, Bamdad F, Khey K, Sunwoo HH. Antioxidant and anti-inflammatory properties of chicken egg vitelline membrane hydrolysates. Poult Sci 2018; 96:3510-3516. [PMID: 28854750 DOI: 10.3382/ps/pex125] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Accepted: 04/25/2017] [Indexed: 11/20/2022] Open
Abstract
Vitelline membrane (VM) is a multilayered structure that surrounds the egg yolk serving to separate the yolk and the white. Due to its poor solubility in aqueous-based media, VM proteins and their biological properties have not been fully defined. In the current study, VM was hydrolyzed using different enzymes under the optimum hydrolysis conditions. Antioxidant and anti-inflammatory properties were evaluated in chemical and cellular models. Flavourzyme- and trypsin-treated samples showed the highest radical scavenging and ferric ion reducing effect (31% and 20 μM of Trolox equivalents/mg, respectively). In cellular studies, all VM hydrolysates were cyto-compatible and inhibited nitric oxide production by RAW264.7 macrophage cells significantly. Lipopolysaccharide-stimulated up-regulation of pro-inflammatory cytokines in RAW264.7 cells was suppressed by flavourzyme-treated VM. These results revealed that enzymatic hydrolysis of VM is a promising approach to produce peptides with several bioactivities (free radical scavenging, metal chelation, and anti-inflammatory) as valuable ingredients for cosmeceuticals and nutraceuticals.
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Affiliation(s)
- Dillon Lee
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 8613-114 St, Edmonton, Alberta, Canada T6G 2H7
| | - Fatemeh Bamdad
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 8613-114 St, Edmonton, Alberta, Canada T6G 2H7
| | - Kevin Khey
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 8613-114 St, Edmonton, Alberta, Canada T6G 2H7
| | - Hoon H Sunwoo
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 8613-114 St, Edmonton, Alberta, Canada T6G 2H7.
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39
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Production and Identification of Biologically Active Peptides Derived from By-product of Hen Egg-Yolk Phospholipid Extraction. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9713-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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40
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Liao W, Jahandideh F, Fan H, Son M, Wu J. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:1-58. [PMID: 29860972 DOI: 10.1016/bs.afnr.2018.02.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The hen's egg is an important protein source of human diet. On average one large egg contains ~6g protein, which contributes to ~11% of daily protein intake. As a high-quality protein, egg proteins are well recognized as excellent sources of bioactive peptides. The objectives of this chapter are to introduce generation, bioactivities, and absorption of egg protein-derived bioactive peptides. Research on egg protein-derived bioactive peptides has been progressed during the past decades. Enzymatic hydrolysis is the major technique to prepare bioactive peptides from egg protein. Quantitative structure-activity relationships-aided in silico prediction is increasingly applied as a promising tool for efficient prediction of novel bioactive peptides. A number of bioactive peptides from egg proteins have been characterized for antioxidant, immunomodulatory, antihypertensive, antidiabetic, anticancer, and antimicrobial activities. Egg protein-derived peptides that can improve bone health have been reported as well. However, molecular mechanisms of many peptides are not fully understood. The stability and absorption routes, bioavailability, safety, and production of bioactive peptides await further investigation.
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Affiliation(s)
- Wang Liao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Forough Jahandideh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Myoungjin Son
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada.
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41
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Marya, Khan H, Nabavi SM, Habtemariam S. Anti-diabetic potential of peptides: Future prospects as therapeutic agents. Life Sci 2017; 193:153-158. [PMID: 29055800 DOI: 10.1016/j.lfs.2017.10.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 10/16/2017] [Accepted: 10/17/2017] [Indexed: 12/12/2022]
Abstract
Diabetes mellitus is a metabolic disorder in which the glucose level in blood exceeds beyond the normal level. Persistent hyperglycemia leads to diabetes late complication and obviously account for a large number of morbidity and mortality worldwide. Numerous therapeutic options are available for the treatment of diabetes including insulin for type I and oral tablets for type II, but its effective management is still a dream. To date, several options are under investigation in various research laboratories for efficacious and safer agents. Of them, peptides are currently amongst the most widely investigated potential therapeutic agents whose design and optimal uses are under development. A number of natural and synthetic peptides have so far been found with outstanding antidiabetic effect mediated through diverse mechanisms. The applications of new emerging techniques and drug delivery systems further offer opportunities to achieve the desired target outcomes. Some outstanding peptides in preclinical and clinical studies with better efficacy and safety profile have already been identified. Further detail studies on these peptides may therefore lead to significant clinically useful antidiabetic agents.
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Affiliation(s)
- Marya
- Department of Pharmacy, Abdul Wali Khan University, Mardan 23200, Pakistan
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University, Mardan 23200, Pakistan.
| | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Solomon Habtemariam
- Pharmacognosy Research Laboratories & Herbal Analysis Services, University of Greenwich, Central Avenue, Charham-Maritime, Kent ME4 4TB, UK
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42
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Hajfathalian M, Ghelichi S, García-Moreno PJ, Moltke Sørensen AD, Jacobsen C. Peptides: Production, bioactivity, functionality, and applications. Crit Rev Food Sci Nutr 2017; 58:3097-3129. [PMID: 29020461 DOI: 10.1080/10408398.2017.1352564] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.
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Affiliation(s)
- Mona Hajfathalian
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Sakhi Ghelichi
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark.,b Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science , Gorgan University of Agricultural Sciences and Natural Resources , Gorgan , Iran
| | - Pedro J García-Moreno
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Ann-Dorit Moltke Sørensen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Charlotte Jacobsen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
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43
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Ibrahim MA, Bester MJ, Neitz AWH, Gaspar ARM. Structural properties of bioactive peptides with α-glucosidase inhibitory activity. Chem Biol Drug Des 2017; 91:370-379. [PMID: 28884942 DOI: 10.1111/cbdd.13105] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 08/14/2017] [Accepted: 08/19/2017] [Indexed: 01/01/2023]
Abstract
Bioactive peptides are emerging as promising class of drugs that could serve as α-glucosidase inhibitors for the treatment of type 2 diabetes. This article identifies structural and physicochemical requirements for the design of therapeutically relevant α-glucosidase inhibitory peptides. So far, a total of 43 fully sequenced α-glucosidase inhibitory peptides have been reported and 13 of them had IC50 values several folds lower than acarbose. Analysis of the peptides indicates that the most potent peptides are tri- to hexapeptides with amino acids containing a hydroxyl or basic side chain at the N-terminal. The presence of proline within the chain and alanine or methionine at the C-terminal appears to be relevant for high activity. Hydrophobicity and isoelectric points are less important variables for α-glucosidase inhibition whilst a net charge of 0 or +1 was predicted for the highly active peptides. In silico simulated gastrointestinal digestion revealed that the high and moderately active peptides, including the most potent peptide (STYV), were gastrointestinally unstable, except SQSPA. Molecular docking of SQSPA, STYV, and STY (digestion fragment of STYV) with α-glucosidase suggested that their hydrogen bonding interactions and binding energies were comparable with acarbose. The identified criteria will facilitate the design of new peptide-derived α-glucosidase inhibitors.
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Affiliation(s)
- Mohammed Auwal Ibrahim
- Department of Biochemistry, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa.,Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
| | - Megan J Bester
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa
| | - Albert W H Neitz
- Department of Biochemistry, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Anabella R M Gaspar
- Department of Biochemistry, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
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44
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Nongonierma AB, Lalmahomed M, Paolella S, FitzGerald RJ. Milk protein isolate (MPI) as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. Food Chem 2017; 231:202-211. [DOI: 10.1016/j.foodchem.2017.03.123] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 03/06/2017] [Accepted: 03/22/2017] [Indexed: 12/30/2022]
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45
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Song J, Wang Q, Du M, Ji X, Mao X. Identification of dipeptidyl peptidase-IV inhibitory peptides from mare whey protein hydrolysates. J Dairy Sci 2017; 100:6885-6894. [DOI: 10.3168/jds.2016-11828] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Accepted: 12/15/2016] [Indexed: 01/18/2023]
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46
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Bioactive peptides derived from egg proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2508-2530. [PMID: 28609123 DOI: 10.1080/10408398.2017.1329704] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
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Affiliation(s)
- Ya-Fei Liu
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Indrawati Oey
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Phil Bremer
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Pat Silcock
- a Department of Food Science , University of Otago , Dunedin , New Zealand
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47
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Antioxidant Synergetic Effect Between the Peptides Derived from the Egg White Pentapeptide Trp-Asn-Trp-Ala-Asp. Int J Pept Res Ther 2017. [DOI: 10.1007/s10989-017-9585-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Jan F, Kumar S, Jha R. Effect of boiling on the antidiabetic property of enzyme treated sheep milk casein. Vet World 2016; 9:1152-1156. [PMID: 27847428 PMCID: PMC5104727 DOI: 10.14202/vetworld.2016.1152-1156] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Accepted: 09/10/2016] [Indexed: 12/11/2022] Open
Abstract
Aim: Sheep milk-born bioactive peptides have been found to exhibit various physiological activities. The present work was designed with the aim to evaluate the effect of boiling on antidiabetic property of peptides derived from sheep milk caseinate on hydrolysis with three different proteases. Materials and Methods: In this investigation, casein prepared from raw and boiled sheep milk was hydrolyzed by three commercially available proteases (trypsin, pepsin, and chymotrypsin). These hydrolysates collected at different hydrolysis times (60, 120, 160, and 240 min) were assayed for their antidiabetic activity. Results: Among the three different enzyme hydrolysates, casein treated with chymotrypsin shows the highest antidiabetic activity among other enzymes. While the antidiabetic effect of raw milk-derived casein hydrolysates always exceeds than effect shown by boiled milk casein hydrolysates. Conclusion: The result obtained hence shows that the effect of boiling on the properties of bioactive peptides released during different enzyme digestion depends largely on the enzymatic formulation used and treatment conditions. Chymotrypsin treatment of raw casein yields peptides with maximum antidiabetic activity as compared to pepsin and trypsin. Moreover, the peptides produced after enzymatic treatment of boiled casein show reduced antidiabetic properties. Therefore, enzymatically treated raw milk casein hydrolysates may be used as effective nutritional supplements for diabetic patients, as it causes a significant inhibition of α-amylase activity.
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Affiliation(s)
- Farhath Jan
- Department of Biochemistry, Dolphin PG Institute of Biomedical & Natural Sciences, Dehradun, Uttarakhand, India
| | - Santosh Kumar
- Department of Biotechnology, Uttranchal University, Dehradun, Uttarakhand, India
| | - Richa Jha
- Department of Biotechnology, Uttranchal University, Dehradun, Uttarakhand, India
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49
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Eckert E, Lu L, Unsworth LD, Chen L, Xie J, Xu R. Biophysical and in vitro absorption studies of iron chelating peptide from barley proteins. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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50
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Dave LA, Hayes M, Montoya CA, Rutherfurd SM, Moughan PJ. Human gut endogenous proteins as a potential source of angiotensin-I-converting enzyme (ACE-I)-, renin inhibitory and antioxidant peptides. Peptides 2016; 76:30-44. [PMID: 26617077 DOI: 10.1016/j.peptides.2015.11.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Revised: 10/07/2015] [Accepted: 11/19/2015] [Indexed: 01/17/2023]
Abstract
It is well known that endogenous bioactive proteins and peptides play a substantial role in the body's first line of immunological defence, immune-regulation and normal body functioning. Further, the peptides derived from the luminal digestion of proteins are also important for body function. For example, within the peptide database BIOPEP (http://www.uwm.edu.pl/biochemia/index.php/en/biopep) 12 endogenous antimicrobial and 64 angiotensin-I-converting enzyme (ACE-I) inhibitory peptides derived from human milk and plasma proteins are listed. The antimicrobial peptide database (http://aps.unmc.edu/AP/main.php) lists over 111 human host-defence peptides. Several endogenous proteins are secreted in the gut and are subject to the same gastrointestinal digestion processes as food proteins derived from the diet. The human gut endogenous proteins (GEP) include mucins, serum albumin, digestive enzymes, hormones, and proteins from sloughed off epithelial cells and gut microbiota, and numerous other secreted proteins. To date, much work has been carried out regarding the health altering effects of food-derived bioactive peptides but little attention has been paid to the possibility that GEP may also be a source of bioactive peptides. In this review, we discuss the potential of GEP to constitute a gut cryptome from which bioactive peptides such as ACE-I inhibitory, renin inhibitory and antioxidant peptides may be derived.
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Affiliation(s)
- Lakshmi A Dave
- Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand; Teagasc, The Irish Agricultural and Food Development Authority, Food BioSciences Department, Ashtown, D 15 Dublin, Ireland
| | - Maria Hayes
- Teagasc, The Irish Agricultural and Food Development Authority, Food BioSciences Department, Ashtown, D 15 Dublin, Ireland
| | - Carlos A Montoya
- Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand
| | - Shane M Rutherfurd
- Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand.
| | - Paul J Moughan
- Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand
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