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Abachi S, Pilon G, Marette A, Bazinet L, Beaulieu L. Beneficial effects of fish and fish peptides on main metabolic syndrome associated risk factors: Diabetes, obesity and lipemia. Crit Rev Food Sci Nutr 2022; 63:7896-7944. [PMID: 35297701 DOI: 10.1080/10408398.2022.2052261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The definition of metabolic syndrome (MetS) fairly varies from one to another guideline and health organization. Per description of world health organization, occurrence of hyperinsulinemia or hyperglycemia in addition to two or more factors of dyslipidemia, hypoalphalipoproteinemia, hypertension and or large waist circumference factors would be defined as MetS. Conventional therapies and drugs, commonly with adverse effects, are used to treat these conditions and diseases. Nonetheless, in the recent decades scientific community has focused on the discovery of natural compounds to diminish the side effects of these medications. Among many available bioactives, biologically active peptides have notable beneficial effects on the management of diabetes, obesity, hypercholesterolemia, and hypertension. Marine inclusive of fish peptides have exerted significant bioactivities in different experimental in-vitro, in-vivo and clinical settings. This review exclusively focuses on studies from the recent decade investigating hypoglycemic, hypolipidemic, hypercholesterolemic and anti-obesogenic fish and fish peptides. Related extraction, isolation, and purification methodologies of anti-MetS fish biopeptides are reviewed herein for comparison purposes only. Moreover, performance of biopeptides in simulated gastrointestinal environment and structure-activity relationship along with absorption, distribution, metabolism, and excretion properties of selected oligopeptides have been discussed, in brief, to broaden the knowledge of readers on the design and discovery trends of anti-MetS compounds.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2052261 .
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Affiliation(s)
- Soheila Abachi
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec, Canada
- Department of Food Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec, Quebec, Canada
| | - Geneviève Pilon
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec, Canada
- Department of Medicine, Faculty of Medicine, Cardiology Axis of the Quebec Heart and Lung Institute, Quebec, Quebec, Canada
| | - André Marette
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec, Canada
- Department of Medicine, Faculty of Medicine, Cardiology Axis of the Quebec Heart and Lung Institute, Quebec, Quebec, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec, Canada
- Department of Food Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Laboratory of Food Processing and ElectroMembrane Processes (LTAPEM), Université Laval, Quebec, Quebec, Canada
| | - Lucie Beaulieu
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec, Canada
- Department of Food Science, Faculty of Agricultural and Food Sciences, Université Laval, Quebec, Quebec, Canada
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Wu PT, Lau YQ, Dai FJ, Lin JT, Kao HY, Chau CF. Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1779352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Pei-Ting Wu
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Yie-Qie Lau
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Fan-Jhen Dai
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Jia-Ting Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Hung-Yuan Kao
- Technical Department, Jellice Pioneer Private Limited Taiwan Branch (Singapore), Pingtung County, Taiwan
| | - Chi-Fai Chau
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
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Ahmad A, Hayat I, Arif S, Masud T, Khalid N, Ahmed A. Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.714828] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Takagi N, Kitawaki R, Nishimura Y, Harada T, Iwasaki M, Tsuzuki K, Fukuda M. Effect of Okara and Soymilk Mixture Fermented with Lactic Acid Bacteria on Short Chain Fatty Acid and Polyamine Concentration in Rat Cecum. J JPN SOC FOOD SCI 2009. [DOI: 10.3136/nskkk.56.585] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Naohiro Takagi
- Graduate School of Human Environmental Sciences, Mukogawa Women's University
| | - Ryoko Kitawaki
- School of Human Environmental Sciences, Mukogawa Women's University
| | - Yuko Nishimura
- Graduate School of Human Environmental Sciences, Mukogawa Women's University
| | - Tomoko Harada
- Graduate School of Human Environmental Sciences, Mukogawa Women's University
| | | | | | - Mitsuru Fukuda
- School of Human Environmental Sciences, Mukogawa Women's University
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