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Hiago Bellaver E, Eliza Redin E, Militão da Costa I, Schittler Moroni L, Pinto Kempka A. Food peptidomic analysis of bovine milk fermented by Lacticaseibacillus casei LBC 237: In silico prediction of bioactive peptides and anticancer potential. Food Res Int 2024; 180:114060. [PMID: 38395580 DOI: 10.1016/j.foodres.2024.114060] [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: 10/31/2023] [Revised: 01/16/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
Bioactive peptides, which exhibited diverse biological activities such as anti-cancer, anti-inflammatory, bactericidal, antiviral, and quorum sensing properties, were considered promising alternative therapeutic agents. Sourced from various raw materials, particularly foods, these peptides garnered significant interest. In this context, the study focused on exploring bioactive peptides derived from bovine whole milk fermentation by Lacticaseibacillus casei LBC 237. Comprehensive peptidomic analysis and in silico predictions, with a specific emphasis on anti-cancer properties, were conducted. The study categorized peptides into BP-LBC, originating from the metabolism of L. casei LBC 237 and not matching any sequence in the Bos taurus database, and BP-MILK, matching a sequence in the Bos taurus database. Among the 143 identified peptides with potential biological activity, 33.56% were attributed to BP-LBC, while 66.43% originated from BP-MILK, demonstrating the important contribution of proteins in bovine milk in the generation of bioactive peptides. Hydrophobic peptides, enriched in Leucine, Lysine, and Proline, dominated both fractions, significantly influencing their functional properties. Pearson correlation analysis revealed inverse relationships between bioactive peptides, molecular weight, and anti-tumor activity in BP-MILK. The DGKVWEESLK peptide exhibited in silico activity against 10 different cancer cell lines. Studying the bioactive properties of peptides from familiar sources enhances the connection between food science and human health. In addition, in silico studies have been crucial in deepening our understanding of the bioactive potential of these peptides and their mode of action.
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Affiliation(s)
- Emyr Hiago Bellaver
- Santa Catarina State University. Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology. Lages, SC, Brazil
| | - Eduarda Eliza Redin
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Ingrid Militão da Costa
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Liziane Schittler Moroni
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology. Lages, SC, Brazil; Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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2
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Singh BP, Paul S, Goel G. Shotgun proteomics and molecular simulations on multifunctional bioactive peptides derived from the whey of unexplored "Gaddi" goat of Himalayas. Food Chem 2024; 430:137075. [PMID: 37549618 DOI: 10.1016/j.foodchem.2023.137075] [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: 05/24/2023] [Revised: 07/27/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
The very first time, whey protein from the Himalayan goat breed "Gaddi" was hydrolyzed with alcalase, flavourzyme, and a combination of both in this study. The degree of hydrolysis (DH) ranged from 28 to 53%, with sequential hydrolysis by combination achieving the highest DH. The sequential hydrolysis demonstrated antimicrobial activity against all pathogens used with 3 kDa permeate showed significantly higher (p < 0.05) activity against S. aureus, E. coli, B. cereus and C. sakazakii. The antioxidant activity was in the range of IC50 = 0.49 to 2.00 mg protein/mL, flavourzyme and sequential hydrolysates showed significant ABTS radical and FRAP inhibition. The α-amylase inhibitory activity was highest in 3 kDa permeate of flavourzyme with IC50 values of 0.34 mg protein/mL. Bioactive peptides DDSPDLPK, EMPFPK and TPEVDKEALEK were identified most significant in the hydrolysates. In molecular docking, the DDSPDLPK interacted most efficiently with enzymes involved in microbial growth, oxidative stress, and hyperglycemia.
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Affiliation(s)
- Brij Pal Singh
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India.
| | - Souparno Paul
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India
| | - Gunjan Goel
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India.
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3
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Jeong S, Jung JH, Jung KW, Ryu S, Lim S. From microbes to molecules: a review of microbial-driven antioxidant peptide generation. World J Microbiol Biotechnol 2023; 40:29. [PMID: 38057638 DOI: 10.1007/s11274-023-03826-7] [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] [Accepted: 11/01/2023] [Indexed: 12/08/2023]
Abstract
Oxidative stress, arising from excess reactive oxygen species (ROS) or insufficient antioxidant defenses, can damage cellular components, such as lipids, proteins, and nucleic acids, resulting in cellular dysfunction. The relationship between oxidative stress and various health disorders has prompted investigations into potent antioxidants that counteract ROS's detrimental impacts. In this context, antioxidant peptides, composed of two to twenty amino acids, have emerged as a unique group of antioxidants and have found applications in food, nutraceuticals, and pharmaceuticals. Antioxidant peptides are sourced from natural ingredients, mainly proteins derived from foods like milk, eggs, meat, fish, and plants. These peptides can be freed from their precursor proteins through enzymatic hydrolysis, fermentation, or gastrointestinal digestion. Previously published studies focused on the origin and production methods of antioxidant peptides, describing their structure-activity relationship and the mechanisms of food-derived antioxidant peptides. Yet, the role of microorganisms hasn't been sufficiently explored, even though the production of antioxidant peptides frequently employs a variety of microorganisms, such as bacteria, fungi, and yeasts, which are recognized for producing specific proteases. This review aims to provide a comprehensive overview of microorganisms and their proteases participating in enzymatic hydrolysis and microbial fermentation to produce antioxidant peptides. This review also covers endogenous peptides originating from microorganisms. The information obtained from this review might guide the discovery of novel organisms adept at generating antioxidant peptides.
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Affiliation(s)
- Soyoung Jeong
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea
- Department of Food and Animal Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Jong-Hyun Jung
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea
| | - Kwang-Woo Jung
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea
| | - Sangryeol Ryu
- Department of Food and Animal Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Sangyong Lim
- Radiation Biotechnology Division, Korea Atomic Energy Research Institute, Jeongeup, 56212, Republic of Korea.
- Department of Radiation Science, University of Science and Technology, Daejeon, 34113, Republic of Korea.
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4
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Cicchi C, Paoli P, Modesti A, Mannelli F, Scicutella F, Buccioni A, Fontanarosa C, Luti S, Pazzagli L. Effect of Bovine Milk Peptides on Cell Inflammation, Proliferation and Differentiation: Milk Potential Benefits Are Preserved in an Unconventional Cow Feeding Strategy. BIOLOGY 2023; 12:1162. [PMID: 37759562 PMCID: PMC10525111 DOI: 10.3390/biology12091162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/07/2023] [Accepted: 08/18/2023] [Indexed: 09/29/2023]
Abstract
Animal feeding through the reuse of agro-industrial by-products in one of the ultimate goals of sustainable agriculture. Olive oil pomace (OOP) produced as a waste product during olive oil milling has been used as an ingredient in the diet for Holstein lactating cows. Recent findings have shown no decrease in animal performance, feed intake or detrimental effect on rumen microbiota. In contrast, an improvement in C18 polyunsaturated fatty acids has been observed. In this work, the milk protein content from cows fed a commercial diet (CON) or an experimental one supplemented with OOP was determined and compared, and the peptides derived from the simulated gastrointestinal digestion of raw milk were analyzed. After fractionation via RP-HPLC, peptides were characterized for their biological activity on different cell lines. The ability to reduce both the intracellular ROS content and the expression of inflammatory markers, such as Cyclooxygenase, isoenzyme 2 (COX-2) and inducible Nitric Oxide Synthase (iNOS), as well as the remarkable properties to induce cell differentiation and to slow down the proliferation of human intestinal cancer cells, enable us to define them as bioactive peptides. In spite of there being no observed significant difference between the healthy activity of CON and OOP peptides, the results allow us to broaden the knowledge about the biological activity of these bioactive peptides and to confirm that agro-industrial by-products may be successfully incorporated into the feeding strategy of dairy cows.
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Affiliation(s)
- Costanza Cicchi
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (C.C.); (P.P.); (A.M.); (L.P.)
| | - Paolo Paoli
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (C.C.); (P.P.); (A.M.); (L.P.)
| | - Alessandra Modesti
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (C.C.); (P.P.); (A.M.); (L.P.)
| | - Federica Mannelli
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies, University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy; (F.M.); (F.S.); (A.B.)
| | - Federica Scicutella
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies, University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy; (F.M.); (F.S.); (A.B.)
| | - Arianna Buccioni
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies, University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy; (F.M.); (F.S.); (A.B.)
| | - Carolina Fontanarosa
- Department of Chemical Sciences, University of Naples Federico II, 80138 Naples, Italy;
- Consorzio Interuniversitario I.N.B.B., Viale Medaglie D’Oro, 00136 Rome, Italy
| | - Simone Luti
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (C.C.); (P.P.); (A.M.); (L.P.)
| | - Luigia Pazzagli
- Department of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy; (C.C.); (P.P.); (A.M.); (L.P.)
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5
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Li J, Bollati C, Aiello G, Bartolomei M, Rivardo F, Boschin G, Arnoldi A, Lammi C. Evaluation of the multifunctional dipeptidyl-peptidase IV and angiotensin converting enzyme inhibitory properties of a casein hydrolysate using cell-free and cell-based assays. Front Nutr 2023; 10:1198258. [PMID: 37284652 PMCID: PMC10240083 DOI: 10.3389/fnut.2023.1198258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 05/09/2023] [Indexed: 06/08/2023] Open
Abstract
The objective of the study was the evaluation of the potential pleiotropic effect of a commercial casein hydrolysate (CH). After an analysis of the composition, the BIOPEP-UWM database suggested that these peptides contained numerous sequences with potential inhibitory activities on angiotensin converting enzyme (ACE) and dipeptidyl-peptidase IV (DPP-IV). The anti-diabetic and anti-hypertensive effects of these peptides were thus assessed using either cell-free or cell-based assays. In the cell-free system, CH displayed inhibitory properties against DPP-IV (IC50 value equal to 0.38 ± 0.01 mg/mL) and ACE (IC50 value equal to 0.39 ± 0.01 mg/mL). Further, CH reduced the DPP-IV and ACE activities expressed by human intestinal Caco-2 cells by 61.10 ± 1.70% and 76.90 ± 4.47%, respectively, versus untreated cells, after 6 h of treatment at the concentration of 5 mg/mL. This first demonstration of the multifunctional behavior of this material suggests that it may become an anti-diabetic and/or anti-hypertensive ingredient to be included in the formulation of different functional food or nutraceutics.
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Affiliation(s)
- Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, Milan, Italy
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, Milan, Italy
| | - Gilda Aiello
- Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, Rome, Italy
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, Milan, Italy
| | | | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan, Milan, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, Milan, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, Milan, Italy
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6
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Qadi WSM, Mediani A, Benchoula K, Wong EH, Misnan NM, Sani NA. Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics. Foods 2023; 12:foods12101971. [PMID: 37238789 DOI: 10.3390/foods12101971] [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: 08/16/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 05/28/2023] Open
Abstract
Fermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with Lactiplantibacillus plantarum ngue16. The aim of this study was to evaluate the effect of fermentation and cold storage for 28 days on physicochemical characteristics, shelf life, and antioxidant and antibacterial activities of coconut milk as well as its proximate and chemical compositions. The pH of fermented milk decreased from 4.26 to 3.92 on the 28th day during cold storage. The viable cell count of lactic acid bacteria (LAB) in fermented coconut milk was significantly increased during fermentation and cold storage period (1 to 14 days), reaching 6.4 × 108 CFU/mL, and then decreased significantly after 14 days to 1.6 × 108 CFU/mL at 28 days. Yeast and molds in fermented coconut milk were only detected on the 21st and 28th days of cold storage, which ranged from 1.7 × 102 to 1.2 × 104 CFU/mL, respectively. However, the growth of coliforms and E. coli was observed on the 14th until the 28th day of cold storage. The fermented coconut milk demonstrated strong antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Cronobacter sakazakii, Bacillus cereus, and Salmonella typhimurium compared to fresh coconut milk. Fermented coconut milk had the greatest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values, with 67.1% and 61.961 mmol/g at day 14 of cold storage, respectively. Forty metabolites were detected in fermented and pasteurized coconut milk by proton nuclear magnetic resonance (1H NMR) metabolomics. The principal component analysis (PCA) showed clear difference between the fermented and pasteurized coconut milk as well as the studied cold storage days. The metabolites responsible for this variation were ethanol, valine, GABA, arginine, lactic acid, acetoin, alanine, phenylalanine, acetic acid, methionine, acetone, pyruvate, succinic acid, malic acid, tryptophan, uridine, uracil, and cytosin, which were higher in fermented coconut milk. However, sugars and other identified compounds were higher in fresh coconut milk. The findings of this study show that fermentation of coconut milk with L. plantarum ngue16 had high potential benefits to extending its shelf life and improved biological activities as well as other beneficial nutrients.
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Affiliation(s)
- Wasim S M Qadi
- Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43650, Malaysia
| | - Ahmed Mediani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, Bangi 43600, Malaysia
| | - Khaled Benchoula
- School of Medicine, Faculty of Health and Medical Sciences, Taylor's University, 1, Jalan Taylors, Subang Jaya 47500, Malaysia
| | - Eng Hwa Wong
- School of Medicine, Faculty of Health and Medical Sciences, Taylor's University, 1, Jalan Taylors, Subang Jaya 47500, Malaysia
| | - Norazlan Mohmad Misnan
- Herbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Shah Alam 40170, Malaysia
| | - Norrakiah Abdullah Sani
- Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43650, Malaysia
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7
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Wang W, Yang W, Dai Y, Liu J, Chen ZY. Production of Food-Derived Bioactive Peptides with Potential Application in the Management of Diabetes and Obesity: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37027889 DOI: 10.1021/acs.jafc.2c08835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The prevalence of diabetes mellitus and obesity is increasing worldwide. Bioactive peptides are naturally present in foods or in food-derived proteins. Recent research has shown that these bioactive peptides have an array of possible health benefits in the management of diabetes and obesity. First, this review will summarize the top-down and bottom-up production methods of the bioactive peptides from different protein sources. Second, the digestibility, bioavailability, and metabolic fate of the bioactive peptides are discussed. Last, the present review will discuss and explore the mechanisms by which these bioactive peptides help against obesity and diabetes based on in vitro and in vivo studies. Although several clinical studies have demonstrated that bioactive peptides are beneficial in alleviating diabetes and obesity, more double-blind randomized controlled trials are needed in the future. This review has provided novel insights into the potential of food-derived bioactive peptides as functional foods or nutraceuticals to manage obesity and diabetes.
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Affiliation(s)
- Weiwei Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wenjian Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Yi Dai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Jianhui Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Zhen-Yu Chen
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
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8
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Dini I, Mancusi A. Food Peptides for the Nutricosmetic Industry. Antioxidants (Basel) 2023; 12:antiox12040788. [PMID: 37107162 PMCID: PMC10135249 DOI: 10.3390/antiox12040788] [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: 02/27/2023] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, numerous reports have described bioactive peptides (biopeptides)/hydrolysates produced from various food sources. Biopeptides are considered interesting for industrial application since they show numerous functional properties (e.g., anti-aging, antioxidant, anti-inflammatory, and antimicrobial properties) and technological properties (e.g., solubility, emulsifying, and foaming). Moreover, they have fewer side effects than synthetic drugs. Nevertheless, some challenges must be overcome before their administration via the oral route. The gastric, pancreatic, and small intestinal enzymes and acidic stomach conditions can affect their bioavailability and the levels that can reach the site of action. Some delivery systems have been studied to avoid these problems (e.g., microemulsions, liposomes, solid lipid particles). This paper summarizes the results of studies conducted on biopeptides isolated from plants, marine organisms, animals, and biowaste by-products, discusses their potential application in the nutricosmetic industry, and considers potential delivery systems that could maintain their bioactivity. Our results show that food peptides are environmentally sustainable products that can be used as antioxidant, antimicrobial, anti-aging, and anti-inflammatory agents in nutricosmetic formulations. Biopeptide production from biowaste requires expertise in analytical procedures and good manufacturing practice. It is hoped that new analytical procedures can be developed to simplify large-scale production and that the authorities adopt and regulate use of appropriate testing standards to guarantee the population's safety.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, Italy
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9
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Li Y, Gao X, Pan D, Liu Z, Xiao C, Xiong Y, Du L, Cai Z, Lu W, Dang Y, Zhu X. Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains. Front Nutr 2023; 9:1118900. [PMID: 36712498 PMCID: PMC9875028 DOI: 10.3389/fnut.2022.1118900] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Lactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was analyzed by peptidomics to study the protein digestion patterns after fermentation by different strains. Results showed that water-soluble proteins such as rubisco were abundant sources of peptides, which triggered the sustained release of peptides as the main target of hydrolysis. In addition, 17 novel anti-inflammatory peptides were identified by virtual screening. Among them, SIWYGPDRP had the strongest ability to inhibit the release of NO from inflammatory cells at a concentration of 25 μM with an inhibition rate of 52.32 ± 1.48%. RFR and KASFAFAGL had the strongest inhibitory effects on the secretion of TNF-α and IL-6, respectively. At a concentration of 25 μM, the corresponding inhibition rates were 74.61 ± 1.68% and 29.84 ± 0.63%, respectively. Molecular docking results showed that 17 peptides formed hydrogen bonds and hydrophobic interactions with inducible nitric oxide synthase (iNOS). This study is conducive to the high-value utilization of broccoli and reduction of the antibiotic use.
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Affiliation(s)
- Yao Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zhu Liu
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang, China
| | - Chaogeng Xiao
- Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Yongzhao Xiong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zhendong Cai
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Wenjing Lu
- Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China,*Correspondence: Yali Dang ✉
| | - Xiuzhi Zhu
- Department of Gynecology and Obstetrics, The Second Affiliated Hospital of Zhejiang Chinese Medical University, Hangzhou, Zhejiang, China,Xiuzhi Zhu ✉
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10
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Zhou T, Li Q, Zhao M, Pan Y, Kong X. A Review on Edible Fungi-Derived Bioactive Peptides: Preparation, Purification and Bioactivities. Int J Med Mushrooms 2023; 25:1-11. [PMID: 37585312 DOI: 10.1615/intjmedmushrooms.2023048464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Edible fungi bioactive peptides (BAPs) are extracted from fruiting bodies and the mycelium of edible fungus. They have various physiological functions such as antioxidant activity, antihypertensive activity, and antibacterial activity. In this paper, the preparation and purification methods of edible fungus BAPs were reviewed, their common biological activities and structure-activity relationships were analyzed, and their application prospects were discussed.
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Affiliation(s)
- Tiantian Zhou
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Qingwei Li
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Ming Zhao
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Yu Pan
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Xianghui Kong
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China; Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
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11
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Prazdnova EV, Mazanko MS, Chistyakov VA, Bogdanova AA, Refeld AG, Kharchenko EY, Chikindas ML. Antimutagenic Activity as a Criterion of Potential Probiotic Properties. Probiotics Antimicrob Proteins 2022; 14:1094-1109. [PMID: 35028920 DOI: 10.1007/s12602-021-09870-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/01/2021] [Indexed: 12/25/2022]
Abstract
The antimutagenic activity of probiotic strains has been reported over several decades of studying the effects of probiotics. However, this activity is rarely considered an important criterion when choosing strains to produce probiotic preparations and functional food. Meanwhile, the association of antimutagenic activity with the prevention of oncological diseases, as well as with a decrease in the spread of resistant forms in the microbiota, indicates its importance for the selection of probiotics. Besides, an antimutagenic activity can be associated with probiotics' broader systemic effects, such as geroprotective activity. The main mechanisms of such effects are considered to be the binding of mutagens, the transformation of mutagens, and inhibition of the transformation of promutagens into antimutagens. Besides, we should consider the possibility of interaction of the microbiota with regulatory processes in eukaryotic cells, in particular, through the effect on mitochondria. This work aims to systematize data on the antimutagenic activity of probiotics and emphasize antimutagenic activity as a significant criterion for the selection of probiotic strains.
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Affiliation(s)
- Evgeniya V Prazdnova
- Academy of Biology and Biotechnologies, Southern Federal University, Prospect Stachki, 194/1, Rostov-on-Don, Russia. .,Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia.
| | - Maria S Mazanko
- Academy of Biology and Biotechnologies, Southern Federal University, Prospect Stachki, 194/1, Rostov-on-Don, Russia.,Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia
| | - Vladimir A Chistyakov
- Academy of Biology and Biotechnologies, Southern Federal University, Prospect Stachki, 194/1, Rostov-on-Don, Russia.,Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia
| | - Anna A Bogdanova
- Evolutionary Biomedicine Laboratory, SCAMT Institute, ITMO University, Saint Petersburg, Russia
| | - Aleksandr G Refeld
- Cell Biophysics Laboratory, SCAMT Institute, ITMO University, Saint Petersburg, Russia
| | - Evgeniya Y Kharchenko
- Academy of Biology and Biotechnologies, Southern Federal University, Prospect Stachki, 194/1, Rostov-on-Don, Russia
| | - Michael L Chikindas
- Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia.,Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA.,I.M. Sechenov First Moscow State Medical University, Moscow, Russia
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12
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Iram D, Kindarle UA, Sansi MS, Meena S, Puniya AK, Vij S. Peptidomics-based identification of an antimicrobial peptide derived from goat milk fermented by Lactobacillus rhamnosus (C25). J Food Biochem 2022; 46:e14450. [PMID: 36226982 DOI: 10.1111/jfbc.14450] [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: 06/17/2022] [Revised: 09/03/2022] [Accepted: 09/20/2022] [Indexed: 01/14/2023]
Abstract
Antimicrobial peptides (AMPs) are emerging as promising novel drug applicants. In the present study, goat milk was fermented using Lactobacillus rhamnosus C25 to generate bioactive peptides (BAPs). The peptide fractions generated were separated using ultrafiltration membranes with molecular weight cut-offs of 3, 5, and 10 kDa, and their antimicrobial activity toward Gram-positive and Gram-negative bacteria was investigated. Isolated AMPs were characterized using RP-HPLC and identified by LC-MS/MS. A total of 569 sequences of peptides were identified by mass spectrometry. Out of the 569, 36 were predicted as AMPs, 21 were predicted as cationic, and out of 21, 6 AMPs were helical peptides. In silico analysis indicated that the majority of peptides were antimicrobial and cationic in nature, an important factor for peptide interaction with the negative charge membrane of bacteria. The results showed that the peptides of <5 kDa exhibited maximum antibacterial activity against E. faecalis, E. coli, and S. typhi. Further, molecular docking was used to evaluate the potent MurD ligase inhibitors. On the basis of ligand binding energy, six predicted AMPs were selected and then analyzed by AutoDock tools. Among the six AMPs, peptides IGHFKLIFSLLRV (-7.5 kcal/mol) and KSFCPAPVAPPPPT (-7.6 kcal/mol), were predicted as a high-potent antimicrobial. Based on these findings, in silico investigations reveal that proteins of goat milk are a potential source of AMPs. This is for the first time that the antimicrobial peptides produced by Lactobacillus rhamnosus (C25) fermentation of goat milk have been identified via LC-MS/MS and predicted as AMPs, cationic charges, helical structure in nature, and potent MurD ligase inhibitors. These peptides can be synthesized and improved for use as antimicrobial agents. PRACTICAL APPLICATIONS: Goat milk is considered a high-quality source of milk protein. According to this study, goat milk protein is a potential source of AMPs, Fermentation can yield goat milk-derived peptides with a broad antibacterial activity spectrum at a low cost. The approach described here could be beneficial in that the significant AMPs can be synthesized and used in the pharmaceutical and food industries.
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Affiliation(s)
- Daraksha Iram
- Antimicrobial Peptides, Biofunctional Probiotics & Peptidomics Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Uday Arun Kindarle
- Antimicrobial Peptides, Biofunctional Probiotics & Peptidomics Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Manish Singh Sansi
- Biofunctional Peptidomics & Metabolic Syndrome Laboratory, Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Sunita Meena
- Biofunctional Peptidomics & Metabolic Syndrome Laboratory, Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Anil Kumar Puniya
- Anaerobic Microbial Fermentation Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Shilpa Vij
- Antimicrobial Peptides, Biofunctional Probiotics & Peptidomics Laboratory, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
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13
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Naeem M, Malik MI, Umar T, Ashraf S, Ahmad A. A Comprehensive Review About Bioactive Peptides: Sources to Future Perspective. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10465-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Okagu IU, Udenigwe CC. Transepithelial transport and cellular mechanisms of food-derived antioxidant peptides. Heliyon 2022; 8:e10861. [PMID: 36217466 PMCID: PMC9547200 DOI: 10.1016/j.heliyon.2022.e10861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 04/23/2022] [Accepted: 09/27/2022] [Indexed: 11/18/2022] Open
Abstract
Considering the involvement of oxidative stress in the etiology of many non-communicable diseases, food-derived antioxidant peptides (FDAPs) are strong candidates for nutraceutical development for disease prevention and management. This paper reviews current evidence on the transepithelial transport and cellular mechanisms of antioxidant activities of FDAPs. Several FDAPs have multiple health benefits such as anti-inflammatory and anti-photoaging activities, in addition to antioxidant properties through which they protect cellular components from oxidative damage. Some FDAPs have been shown to permeate the intestinal epithelium, which could facilitate their bioavailability and physiological bioactivities. Molecular mechanisms of FDAPs include suppression of oxidative stress as evidenced by reduction in intracellular reactive oxygen species production, lipid peroxidation and apoptotic protein activation as well as increase in antioxidant defense mechanisms (enzymatic and non-enzymatic). Since many FDAPs have demonstrated promising antioxidant activity, future investigation should focus on further elucidation of molecular mechanisms and human studies to explore their practical application for the prevention and management of oxidative stress-related diseases.
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Affiliation(s)
- Innocent U. Okagu
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
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15
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Srivastava U, Nataraj BH, Kumari M, Kadyan S, Puniya AK, Behare PV, Nagpal R. Antioxidant and immunomodulatory potency of Lacticaseibacillus rhamnosus NCDC24 fermented milk-derived peptides: A computationally guided in-vitro and ex-vivo investigation. Peptides 2022; 155:170843. [PMID: 35878657 DOI: 10.1016/j.peptides.2022.170843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 07/10/2022] [Accepted: 07/19/2022] [Indexed: 10/17/2022]
Abstract
Infections of microbial and non-microbial origins have been associated with significant immunological manifestations, thereby underscoring the need for a thorough understanding and investigation of novel immunomodulatory and antioxidant molecules that could prevent these incidences. To this end, we herein aim to identify fermented milk peptides with antioxidant and immunomodulatory properties that could be exploited for specific future applications. Our computational prediction models indicate that these peptides are non-toxic and possess considerable hydrophobicity (19.82-38.96 %) and functionality. Further analyses reveal that two of the four peptides, i.e., Pep 1 (AGWNIPM) and Pep 4 (YLGYLEQLLR), possess higher in-vitro antioxidant activity. The immunomodulatory potential of these two peptides (Pep 1 and Pep 4) is further demonstrated by using a combination of molecular simulation trajectory and ex-vivo approaches. Both peptides demonstrate ability to control the production of pro- inflammatory (TNF-α, IL-1, and IL-6) and anti-inflammatory (IL-10) cytokines as well as nitric oxide release in LPS-stimulated murine peritoneal macrophages. Similarly, peptide interferences also lead to significant (P < 0.05) improvement in macrophage phagocytic capacity. Taken together, these findings highlight the antioxidant and immunomodulatory properties of fermented milk peptides (Pep 1 and Pep 4) within the cellular environment and should facilitate prospective studies exploring such bioactive peptides and related functional molecules mediating the benefits of fermented milk products on human health.
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Affiliation(s)
- Umang Srivastava
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India
| | - Basavaprabhu H Nataraj
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India
| | - Manorama Kumari
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India
| | - Saurabh Kadyan
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India; Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Anil K Puniya
- Anaerobic Microbiology Lab, Dairy Microbiology Division, National Dairy Research Institute, Karnal 132001, India
| | - Pradip V Behare
- Techno-functional Starters Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India.
| | - Ravinder Nagpal
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
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16
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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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17
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Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides. Nutrients 2022; 14:nu14153001. [PMID: 35893855 PMCID: PMC9331789 DOI: 10.3390/nu14153001] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/11/2022] [Accepted: 07/14/2022] [Indexed: 01/27/2023] Open
Abstract
Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by bacterial fermentation, in vitro enzymatic hydrolysis, food processing, and gastrointestinal digestion. Previous evidence suggested that milk protein-derived BAPs have numerous health-beneficial characteristics, including anti-cancerous activity, anti-microbial activity, anti-oxidative, anti-hypertensive, lipid-lowering, anti-diabetic, and anti-osteogenic. In this literature overview, we briefly discussed the production of milk protein-derived BAPs and their mechanisms of action. Milk protein-derived BAPs are gaining much interest worldwide due to their immense potential as health-promoting agents. These BAPs are now used to formulate products sold in the market, which reflects their safety as natural compounds. However, enhanced commercialization of milk protein-derived BAPs depends on knowledge of their particular functions/attributes and safety confirmation using human intervention trials. We have summarized the therapeutic potentials of these BAPs based on data from in vivo and in vitro studies.
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18
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Aguilar-Toalá JE, Torres-Llanez MJ, Hernández-Mendoza A, Reyes-Díaz R, Vallejo-Cordoba B, González-Córdova AF. Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2705-2713. [PMID: 35734121 PMCID: PMC9206971 DOI: 10.1007/s13197-021-05291-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2021] [Accepted: 10/04/2021] [Indexed: 06/15/2023]
Abstract
Bioactive peptides may positively impact bodily functions. One of these are the antioxidant peptides which are well documented for a wide variety of food matrices, mostly from plant sources. Nevertheless, information of antioxidant milk-derived peptides is still a little-known field. The present study was aimed to evaluating the antioxidant capacity (AC) in vitro of water soluble extracts < 3 kDa (WSE) from three artisanal Mexican cheeses: Crema de Chiapas (CrC), Fresco (FC) and Cocido (CC). This study was carried out for cheeses of different days of storage (0, 5, 10, 15, and 20) at 4 °C. AC was assayed to the respective WSE by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diamoniun salt (ABTS) and oxygen radical absorbance capacity (ORAC) methods and those WSE that showed the most antioxidant capacity from each cheese were analyzed by using RP-HPLC/MS to identify and characterize the novel specific peptides. All the WSE analyzed show antioxidant capacity, especially those from CrC and CC which display the highest AC at 15 days of storage. Regarding to WSE from FC, the AC was constant during storage. Identified structures reveal that these novel peptides possess high content of specific amino acids, mainly proline, valine, leucine and phenylalanine, of which it has already been shown antioxidant properties. This study demonstrate that these artisanal Mexican cheeses are sources of potential antioxidant peptides.
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Affiliation(s)
- J. E. Aguilar-Toalá
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Laboratorio de Química y Biotecnología de Productos Lácteos, Carretera Gustavo Enrique Astiazarán Rosas, #46, La Victoria, Hermosillo, Sonora 83304 México
| | - M. J. Torres-Llanez
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Laboratorio de Química y Biotecnología de Productos Lácteos, Carretera Gustavo Enrique Astiazarán Rosas, #46, La Victoria, Hermosillo, Sonora 83304 México
| | - A. Hernández-Mendoza
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Laboratorio de Química y Biotecnología de Productos Lácteos, Carretera Gustavo Enrique Astiazarán Rosas, #46, La Victoria, Hermosillo, Sonora 83304 México
| | - R. Reyes-Díaz
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Laboratorio de Química y Biotecnología de Productos Lácteos, Carretera Gustavo Enrique Astiazarán Rosas, #46, La Victoria, Hermosillo, Sonora 83304 México
| | - B. Vallejo-Cordoba
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Laboratorio de Química y Biotecnología de Productos Lácteos, Carretera Gustavo Enrique Astiazarán Rosas, #46, La Victoria, Hermosillo, Sonora 83304 México
| | - A. F. González-Córdova
- Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Laboratorio de Química y Biotecnología de Productos Lácteos, Carretera Gustavo Enrique Astiazarán Rosas, #46, La Victoria, Hermosillo, Sonora 83304 México
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19
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Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show the comparative analysis of milk fermented with the new strain, Lactiplantibacillus plantarum AG10, isolated from silage and the industrial strain Lactobacillus delbrukii subs. bulgaricus. While the milk acidification during fermentation with L. plantarum AG10 was lower compared with L. bulgaricus, milk fermented with L. plantarum AG10 after a 14-day storage period retained a high level of viable cells and was characterized by an increased content of exopolysaccharides and higher viscosity. The increased EPS production led to clot formation with higher density on microphotographs and increased firmness and cohesiveness of the product compared with L. bulgaricus-fermented milk. Furthermore, the L. plantarum AG10-fermented milk exhibited increased radical-scavenging activity assuming lower fat oxidation during storage. Taken together, these data suggest that L. plantarum AG10 seems to be a promising starter culture for dairy products with lowered levels of lactic acid, which is important for people with increased gastric acid formation.
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20
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Zhao X, Liang Q. EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage. Foods 2022; 11:foods11111660. [PMID: 35681410 PMCID: PMC9179970 DOI: 10.3390/foods11111660] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/30/2022] [Accepted: 05/31/2022] [Indexed: 12/04/2022] Open
Abstract
This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic L. plantarum MC5 and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with L. plantarum MC5) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with L. plantarum MC5 were significantly higher than those of the control group (p < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing MC5 starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding MC5 can promote the growth of Streptococcus thermophilus. Therefore, yogurt containing L. plantarum MC5 had favorable rheological properties, texture, and health effects. The probiotic MC5 usage in milk fermentation showed adequate potential for industrial application.
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Affiliation(s)
| | - Qi Liang
- Correspondence: ; Tel.: +86-139-1903-4438
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21
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Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA. Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides. Front Nutr 2022; 9:780151. [PMID: 35694165 PMCID: PMC9178506 DOI: 10.3389/fnut.2022.780151] [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: 09/20/2021] [Accepted: 04/05/2022] [Indexed: 11/19/2022] Open
Abstract
Background In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
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Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- *Correspondence: Mian Anjum Murtaza,
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mian Shamas Murtaza
- Department of Food Science and Technology, Muhammad Nawaz Shareef (MNS) University of Agriculture, Multan, Pakistan
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim,
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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22
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Olvera-Rosales LB, Cruz-Guerrero AE, García-Garibay JM, Gómez-Ruíz LC, Contreras-López E, Guzmán-Rodríguez F, González-Olivares LG. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 2022; 63:10351-10381. [PMID: 35612490 DOI: 10.1080/10408398.2022.2079113] [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] [Indexed: 11/03/2022]
Abstract
Bioactive peptides derived from diverse food proteins have been part of diverse investigations. Whey is a rich source of proteins and components related to biological activity. It is known that proteins have effects that promote health benefits. Peptides derived from whey proteins are currently widely studied. These bioactive peptides are amino acid sequences that are encrypted within the first structure of proteins, which required hydrolysis for their release. The hydrolysis could be through in vitro or in vivo enzymatic digestion and using microorganisms in fermented systems. The biological activities associated with bio-peptides include immunomodulatory properties, antibacterial, antihypertensive, antioxidant and opioid, etc. These functions are related to general conditions of health or reduced risk of certain chronic illnesses. To determine the suitability of these peptides/ingredients for applications in food technology, clinical studies are required to evaluate their bioavailability, health claims, and safety of them. This review aimed to describe the biological importance of whey proteins according to the incidence in human health, their role as bioactive peptides source, describing methods, and obtaining technics. In addition, the paper exposes biochemical mechanisms during the activity exerted by biopeptides of whey, and their application trends.
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Affiliation(s)
- L B Olvera-Rosales
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - A E Cruz-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - J M García-Garibay
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
- Departamento de Ciencias de la Alimentación Lerma de Villada, Universidad Autónoma Metropolitana-Lerma, Edo. de México, México
| | - L C Gómez-Ruíz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - E Contreras-López
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - F Guzmán-Rodríguez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - L G González-Olivares
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
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Bioactive peptide inhibits acute myeloid leukemia cell proliferation by downregulating ALKBH5-mediated m 6A demethylation of EIF4EBP1 and MLST8 mRNA. Cell Oncol (Dordr) 2022; 45:355-365. [PMID: 35579750 PMCID: PMC9187541 DOI: 10.1007/s13402-022-00666-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 01/05/2022] [Accepted: 02/16/2022] [Indexed: 12/24/2022] Open
Abstract
Purpose N6-methyladenosine (m6A), the most prevalent mRNA modification, plays an essential role in tumorigenesis. Notably, increasing interest has been directed to bioactive peptides (BPs) with antitumor activities. Here, we set out to investigate the potential of the BP-regulated ALKBH5/MLST8/EIF4EBP1 axis on prevention and treatment of acute myeloid leukemia (AML). Methods The biological effects of BP on AML cells were detected by MTT and ApoLive-Glo™ multiplex assays. The role of BP in tumor growth was determined by a subcutaneous xenograft model. The ALKBH5/MLST8/EIF4EBP1 axis was identified as a potential BP target in AML via methylated RNA immunoprecipitation sequencing (MeRIP-seq) combined with RNA sequencing (RNA-seq). Western blot, RT-qPCR, MeRIP-qPCR, dual-luciferase reporter and RNA stability assays were performed to validate the function and mode of action of the BP-regulated ALKBH5/MLST8/EIF4EBP1 axis. The clinical relevance of the BP-regulated ALKBH5/MLST8/EIF4EBP1 axis in AML was confirmed by TCGA data analysis. Results We found that BP can inhibit AML cell proliferation and promote apoptosis in vitro, and repress AML tumor growth in vivo. Mechanistically, we found that BP downregulated ALKBH5 expression, which in turn repressed m6A demethylation of MLST8 and EIF4EBP1 mRNAs. Reduction of the m6A levels of MLST8 and EIF4EBP1 facilitated MLST8 and EIF4EBP1 mRNA decay, resulting in inhibition of AML cell proliferation. Furthermore, we found that the BP-regulated ALKBH5/MLST8/EIF4EBP1 axis closely correlates with AML patient prognosis. Conclusions Our data indicate that BP can inhibit acute myeloid leukemia cell proliferation by downregulating ALKBH5-mediated m6A demethylation of EIF4EBP1 and MLST8 mRNAs, which may have potential to prevent and treat this disease. Supplementary Information The online version contains supplementary material available at 10.1007/s13402-022-00666-9.
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Rul F, Béra-Maillet C, Champomier-Vergès MC, El-Mecherfi KE, Foligné B, Michalski MC, Milenkovic D, Savary-Auzeloux I. Underlying evidence for the health benefits of fermented foods in humans. Food Funct 2022; 13:4804-4824. [PMID: 35384948 DOI: 10.1039/d1fo03989j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world. Historically, fermentation has been used to preserve food and render certain raw materials edible. As our food systems evolve towards more sustainability, the health benefits of FFs have been increasingly touted. Fermentation generates new/transformed bioactive compounds that may occur in association with probiotic bacteria. The result can be specific, advantageous functional properties. Yet, when considering the body of human studies on the topic, whether observational or experimental, it is rare to come across findings supporting the above assertion. Certainly, results are lacking to confirm the widespread idea that FFs have general health benefits. There are some exceptions, such as in the case of lactose degradation via fermentation in individuals who are lactose intolerant; the impact of select fermented dairy products on insulin sensitivity; or the benefits of alcohol consumption. However, in other situations, the results fail to categorically indicate whether FFs have neutral, beneficial, or detrimental effects on human health. This review tackles this apparent incongruity by showing why it is complex to test the health effects of FFs and what can be done to improve knowledge in this field.
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Affiliation(s)
- F Rul
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - C Béra-Maillet
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - M C Champomier-Vergès
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - K E El-Mecherfi
- INRAE, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | - B Foligné
- Univ. Lille, Inserm, CHU Lille, U1286 - INFINITE - Institute for Translational Research in Inflammation, F-59000 Lille, France
| | - M C Michalski
- Univ-Lyon, CarMeN Laboratory, Inserm, U1060, INRAE, UMR1397, Université Claude Bernard Lyon 1, 69310 Pierre Bénite, France
| | - D Milenkovic
- Université Clermont Auvergne, INRAE, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France. .,Department of Nutrition, University of California, Davis, Davis, CA, USA
| | - I Savary-Auzeloux
- Université Clermont Auvergne, INRAE, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France.
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25
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Peng Y, Bu L, Zhang X, Ji Z, Xie H, Liang G. Identification and molecular mechanism of a tri-peptide inhibitor targeting iNOS from duck embryo protein hydrolysates by experimental and bioinformatics studies. Bioorg Chem 2022; 122:105736. [DOI: 10.1016/j.bioorg.2022.105736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 03/04/2022] [Accepted: 03/08/2022] [Indexed: 11/29/2022]
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26
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Chen Y, Han P, Ma B, Wang X, Ma M, Qiu N, Fu X. Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yue Chen
- National Research and Development Centre for Egg Processing College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Peng Han
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming Yunnan 650500 China
| | - Bin Ma
- National Research and Development Centre for Egg Processing College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Xuefen Wang
- National Research and Development Centre for Egg Processing College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Meihu Ma
- National Research and Development Centre for Egg Processing College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Ning Qiu
- National Research and Development Centre for Egg Processing College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Xing Fu
- National Research and Development Centre for Egg Processing College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
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Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation. Foods 2022; 11:foods11091270. [PMID: 35563993 PMCID: PMC9101964 DOI: 10.3390/foods11091270] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022] Open
Abstract
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.
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Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 2022; 373:131395. [PMID: 34710682 DOI: 10.1016/j.foodchem.2021.131395] [Citation(s) in RCA: 45] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/24/2021] [Accepted: 10/09/2021] [Indexed: 01/08/2023]
Abstract
The current health scenarios describe growing public health problems, such as diabetes, hypertension and cancer. Therefore, researchers focused on studying these health issues are interested in exploring bioactive compounds from different food sources. Among them, bioactive peptides have garnered huge scientific interest because of their multifunctional biological activities such as antioxidative, antimicrobial, antihypertensive, anticancer, antidiabetic, immunomodulatory effect. They can be used as food and pharmaceutical ingredients with a great potential against disease targets. This review covers methods of production in general for several peptides obtained from various food sources including seed, milk and meat, and described their biological activities. Particular focus was given to bioinformatic tools to advance quantification, detection and characterize each peptide sequence obtained from different protein sources with predicted biological activity. Besides, various in vivo studies have been discussed to provide a better understanding of their physiological functions, which altogether could provide valuable information for their commercialization in future foods.
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Abedin MM, Chourasia R, Chiring Phukon L, Singh SP, Kumar Rai A. Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region. Food Chem X 2022; 13:100231. [PMID: 35499015 PMCID: PMC9039942 DOI: 10.1016/j.fochx.2022.100231] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/08/2022] [Accepted: 01/24/2022] [Indexed: 01/15/2023] Open
Abstract
Yak and cow hard chhurpi cheese of Sikkim Himalaya. ACE-inhibitory activities of undigested and GI digested yak and cow hard chhurpi. Bioactive peptides identified by LC-MS/MS peptidomics of yak and cow hard chhurpi. In silico prediction and molecular docking of potential ACE-inhibitory peptides.
In this study, simulated in vitro GI digestion of the Himalayan hard chhurpi cheese resulted in the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities. LC-MS/MS-based peptidomics revealed a total of 1473 peptides in the samples originating from different milk proteins, including α-S1-casein, α-S2-casein, β-casein, κ-casein, α-lactalbumin, and β-lactoglobulin, out of which 60 peptides have been reported for different functional properties. A total of 101 peptides were predicted to be antihypertensive using the bioactivity prediction web servers, AHTpin and mAHTPred. In silico molecular docking studies predicted 20 antihypertensive peptides, exhibiting non-bond interactions between hard chhurpi peptides and ACE catalytic residues. A peptide, SLVYPFPGPI, identified in GI digested cow hard chhurpi and undigested, and GI digested samples of yak hard chhurpi, showed a stronger binding affinity towards ACE. Identifying antioxidant and ACE inhibitory peptides in hard cheese products adds value to them as functional foods of the Himalayan region.
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Affiliation(s)
- Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India.,Institute of Bioresources and Sustainable Development, Mizoram Node, Aizawl, Mizoram, India
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Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables. Foods 2022; 11:foods11050733. [PMID: 35267366 PMCID: PMC8909232 DOI: 10.3390/foods11050733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/27/2022] [Accepted: 02/28/2022] [Indexed: 01/27/2023] Open
Abstract
Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.
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31
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Soleimani S, Mashjoor S, Yousefzadi M, Kumar M. Multi-target bioactivity of summer quinones production in the Persian Gulf burrowing black-type sea urchin. Heliyon 2022; 8:e09044. [PMID: 35284673 PMCID: PMC8908023 DOI: 10.1016/j.heliyon.2022.e09044] [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: 09/26/2021] [Revised: 11/14/2021] [Accepted: 03/01/2022] [Indexed: 11/30/2022] Open
Abstract
After harvesting the sea urchin gonads for Japanese food “uni” echinoculture systems, the remaining shells and spines are considered waste. However, the material of shells and spines is thought to be rich in natural bioactive molecules. The current study used liquid chromatography–electrospray mass spectrometry to extract summer quinones pigment present in spines and shells of the burrowing sea urchin ‘black’ type Echinometra mathaei from the natural Qeshm Island echinoculture. Then, the biochemical, antioxidant, anti-inflammatory, antidiabetic, antibacterial, and cytotoxic activities of sea urchin quinones pigment were investigated. In terms of bioactivity, both shell and spine pigments demonstrated strong radical scavenging activity (antioxidant). The shell pigment exhibited maximum albumin denaturation inhibition (IC50 = 9.62 μg/ml) (anti-inflammatory), as well as α-amylase inhibition (92.28 percent 4.77) (antidiabetic). Pigments were discovered to have a low antibacterial effect against positive gramme bacteria, as well as low cytotoxic and embryotoxic effects when compared to Artemia salina and zebrafish (Danio rerio). For identification and quantification of pigment extracts, both the photodiode array detector and LC-ESI-MS were used. Spinochrome A, B, and C, as well as echinochrome A, were identified as bioactive quinonoid pigments. This chemical defence is discussed in relation to its algal diet and environmental conditions. In conclusion, the isolated pigments obtained from the shell and spines of E. mathaei sea urchins found to have potent bio-activity and can be used for various biomedical and pharmaceutical applications.
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Affiliation(s)
- Soolmaz Soleimani
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | - Sakineh Mashjoor
- Marine Pharmaceutical Science Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
- Corresponding author.
| | | | - Manish Kumar
- Department of Pharmaceutical Engineering and Technology, Indian Institute of Technology, (BHU), Varanasi, India
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Isolation and identification of proteolytic lactic-acid bacteria of the common carp (Cyprinus carpio) by spontaneous fermentation to obtain functional peptides. Braz J Microbiol 2022; 53:663-672. [PMID: 35229280 PMCID: PMC9151980 DOI: 10.1007/s42770-022-00718-0] [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: 11/30/2021] [Accepted: 02/09/2022] [Indexed: 02/01/2023] Open
Abstract
High proteolytic activity and several biological functions (antimicrobial, antioxidant, antihypertensive, among others) have been attributed to lactic-acid bacteria (LAB) isolated from fish and peptides obtained from proteolysis. Therefore, the objective of this research was isolating, characterizing, and identifying LAB with proteolytic activity by spontaneous fermentation from common carp (Cyprinus carpio) reared in ponds and wild ones obtained from Lago de Chapala, Jalisco, Mexico. Spontaneous fermentation from complete carp specimens was observed, considering two sampling points (skin and intestines) at 15 °C at 5 and 10 days. Isolated LAB-from both reared and wild specimens-were identified and morphologically characterized; identification was performed by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). Proteolytic activity was assessed by the presence of the proteolytic halo. A total of five genera and eight different LAB proteolytic species were isolated from all the carp samples. At 10 days, greater proteolytic LAB diversity was obtained from the intestine (Tukey's, p < 0.05); the proteolytic halo with the greatest diameter was recorded in wild carp skin with Lactiplantibacillus plantarum S5P2 (2.8 cm) at 5 days of fermentation, followed by Leuconostoc mesenteroides S5I1 (2.73 cm) and Leuconostoc pseudomesenteroides S5P2 (2.66 cm) (p < 0.05). In conclusion, proteolytic capability of LAB isolated from carp (Cyprimus carpio)-both wild and reared-is influenced by the ecosystem where they develop. These proteolytic LAB may be used in biotechnological industries to obtain bioactive peptides by fermenting substrates rich in proteins.
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Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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34
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Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Mudgil P, Baba WN, Alneyadi M, Ali Redha A, Maqsood S. Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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Dobreva L, Danova S, Georgieva V, Georgieva S, Koprinarova M. Anti-Salmonella activity of lactobacilli from different habitats. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2022. [DOI: 10.15547/bjvm.2395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Lactic acid bacteria (LAB) may contribute to the food safety. In the present study, the antagonistic activity of 45 Bulgarian Lactobacillus homo- and heterofermentative strains of human and dairy origin, and 4 multibacterial formulas against Salmonella enterica subsp. enterica serovar Typhimurium (S. Typhimurium) was assessed. In vitro tests were performed in different model systems - milk, soymilk, De Man Rogose Sharp (MRS) medium, to simulate real conditions in the food chain. The highest antagonistic activity was observed with cell-free supernatants of exponential MRS broth cultures of the strains isolated from breast milk, followed by lactobacilli from white brined and green cheese. The detected antimicrobial activity against the pathogen was strain-specific and depended on the culture conditions. Lactobacillus (reclassified as Lactoplantibacillus) plantarum strains, cultivated in skimmed milk and whey protein medium, were able to inhibit S. Typhimurium growth, while a limited inhibitory activity was detected for fermented soymilks. A bacteriocinogenic Ligilactobacillus (the previous Lactobacillus) salivarius strain reduced the number of living pathogenic cells during co-cultivation in whole milk. The inhibition was significant only when L. salivarius was inoculated in predominance. In case of underrepresented LAB number, S. Typhimurium over-growth was observed. Eight lactobacilli in combination as a multibacterial co-culture expressed synergic antagonistic effect against Salmonella and were pre-selected as promising. Further characterisation of their active metabolites, however, is needed before their classification as bio-protective agents.
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Affiliation(s)
- L. Dobreva
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - S. Danova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - V. Georgieva
- Institute of Molecular Biology “Roumen Tsanev”, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - S. Georgieva
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria
| | - M. Koprinarova
- Institute of Molecular Biology “Roumen Tsanev”, Bulgarian Academy of Sciences, Sofia, Bulgaria
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Rendón-Rosales MÁ, Torres-Llanez MJ, Mazorra-Manzano MA, González-Córdova AF, Hernández-Mendoza A, Vallejo-Cordoba B. In vitro and in silico evaluation of multifunctional properties of bioactive synthetic peptides identified in milk fermented with Lactococcus lactis NRRL B-50571 and NRRL B-50572. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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38
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Novak J, Butorac K, Leboš Pavunc A, Banić M, Butorac A, Lepur A, Oršolić N, Tonković K, Bendelja K, Čuljak N, Lovrić M, Šušković J, Kos B. A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese. Molecules 2021; 27:160. [PMID: 35011392 PMCID: PMC8746304 DOI: 10.3390/molecules27010160] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying Levilactobacillus brevis D6, exopolysaccharides producing Limosilactobacillus fermentum D12 and plantaricin expressing Lactiplantibacillus plantarum D13, and one Enterococcus strain, Enterococcus faecium ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring (MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties.
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Affiliation(s)
- Jasna Novak
- Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (J.N.); (K.B.); (A.L.P.); (M.B.); (N.Č.); (J.Š.)
| | - Katarina Butorac
- Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (J.N.); (K.B.); (A.L.P.); (M.B.); (N.Č.); (J.Š.)
| | - Andreja Leboš Pavunc
- Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (J.N.); (K.B.); (A.L.P.); (M.B.); (N.Č.); (J.Š.)
| | - Martina Banić
- Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (J.N.); (K.B.); (A.L.P.); (M.B.); (N.Č.); (J.Š.)
| | - Ana Butorac
- BICRO Biocentre Ltd., Borongajska cesta 83H, 10000 Zagreb, Croatia; (A.B.); (A.L.); (M.L.)
| | - Adriana Lepur
- BICRO Biocentre Ltd., Borongajska cesta 83H, 10000 Zagreb, Croatia; (A.B.); (A.L.); (M.L.)
| | - Nada Oršolić
- Department of Animal Physiology, Faculty of Science, University of Zagreb, Rooseveltov trg 6, 10000 Zagreb, Croatia;
| | | | - Krešo Bendelja
- Centre for Research and Knowledge Transfer in Biotechnology, University of Zagreb, Rockefellerova 10, 10000 Zagreb, Croatia;
| | - Nina Čuljak
- Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (J.N.); (K.B.); (A.L.P.); (M.B.); (N.Č.); (J.Š.)
| | - Marija Lovrić
- BICRO Biocentre Ltd., Borongajska cesta 83H, 10000 Zagreb, Croatia; (A.B.); (A.L.); (M.L.)
| | - Jagoda Šušković
- Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (J.N.); (K.B.); (A.L.P.); (M.B.); (N.Č.); (J.Š.)
| | - Blaženka Kos
- Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (J.N.); (K.B.); (A.L.P.); (M.B.); (N.Č.); (J.Š.)
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39
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Bioactivities of In Vitro Transepithelial Transported Peptides from Cooked Chicken Breast. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10326-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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41
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Wang Y, Guo H, Wu A, Ju C, Jiang J, Chen J. Multiple‐strain
Lactobacillus
‐fermented soymilk with antioxidant capacity and delicate flavour. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- YiWen Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Andi Wu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Changxin Ju
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jing Jiang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - JianChu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
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42
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Food-grade lactic acid bacteria and probiotics as a potential protective tool against erythrotoxic dietary xenobiotics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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43
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Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of Lactobacillus rhamnosus GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of Lb. rhamnosus GG in milk fermentation.
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44
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The Role of Bioactive Peptides in Diabetes and Obesity. Foods 2021; 10:foods10092220. [PMID: 34574330 PMCID: PMC8469013 DOI: 10.3390/foods10092220] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/10/2021] [Accepted: 09/14/2021] [Indexed: 12/18/2022] Open
Abstract
Bioactive peptides are present in most soy products and eggs and have essential protective functions. Infection is a core feature of innate immunity that affects blood pressure and the glucose level, and ageing can be delayed by killing senescent cells. Food also encrypts bioactive peptides and protein sequences produced through proteolysis or food processing. Unique food protein fragments can improve human health and avoid metabolic diseases, inflammation, hypertension, obesity, and diabetes mellitus. This review focuses on drug targets and fundamental mechanisms of bioactive peptides on metabolic syndromes, namely obesity and type 2 diabetes, to provide new ideas and knowledge on the ability of bioactive peptide to control metabolic syndromes.
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45
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Wei G, Regenstein JM, Zhou P. The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd. J Food Sci 2021; 86:3422-3433. [PMID: 34250594 DOI: 10.1111/1750-3841.15823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 06/11/2021] [Accepted: 06/15/2021] [Indexed: 11/29/2022]
Abstract
The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in furu samples were fermentation-time dependent, and furu ripening for 30 and 90 days showed the highest similarity. An ACE-inhibitor and antioxidant peptides were the two main bioactive peptide components, and their abundance and bioactivities exhibited a significant increase with fermentation and reached the maximum levels at 90 days. All these results indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products, and their effects on health might be explored in future studies. PRACTICAL APPLICATION: This work indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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46
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Alu'datt MH, Al-U'datt DGF, Alhamad MN, Tranchant CC, Rababah T, Gammoh S, Althnaibat RM, Daradkeh MG, Kubow S. Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP-HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties. J Food Sci 2021; 86:3046-3060. [PMID: 34146413 DOI: 10.1111/1750-3841.15794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/07/2021] [Accepted: 05/04/2021] [Indexed: 12/28/2022]
Abstract
This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed-phase high-performance liquid chromatography (RP-HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze-drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I-converting enzyme (ACE) and α-amylase. Sd samples showed more numerous peptide peaks in RP-HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of α-amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti-α-amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti-ACE, and anti-α-amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions. PRACTICAL APPLICATION: This study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP-HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Doa'a G F Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada
| | - Taha Rababah
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Rami M Althnaibat
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad G Daradkeh
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Stan Kubow
- School of Human Nutrition, McGill University, Montreal, Québec, Canada
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47
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Biadała A, Adzahan NM. Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules 2021; 26:molecules26113307. [PMID: 34072808 PMCID: PMC8198797 DOI: 10.3390/molecules26113307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/19/2021] [Accepted: 05/25/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by L. acidophilus. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk.
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Affiliation(s)
- Agata Biadała
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
- Correspondence: ; Tel.: +48-618-466-261
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia;
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48
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Li C, Fan Y, Li S, Zhou X, Park KY, Zhao X, Liu H. Antioxidant Effect of Soymilk Fermented by Lactobacillus plantarum HFY01 on D-Galactose-Induced Premature Aging Mouse Model. Front Nutr 2021; 8:667643. [PMID: 34079813 PMCID: PMC8165163 DOI: 10.3389/fnut.2021.667643] [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: 02/14/2021] [Accepted: 04/16/2021] [Indexed: 01/26/2023] Open
Abstract
The antioxidant effect of soymilk fermented by Lactobacillus plantarum HFY01 (screened from yak yogurt) was investigated on mice with premature aging induced by D-galactose. In vitro antioxidant results showed that L. plantarum HFY01-fermented soymilk (LP-HFY01-DR) had better ability to scavenge the free radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) diammonium salt (ABTS) than unfermented soymilk and Lactobacillus bulgaricus-fermented soymilk. Histopathological observation showed that LP-HFY01-DR could protect the skin, spleen and liver, reduce oxidative damage and inflammation. Biochemical results showed that LP-HFY01-DR could effectively upregulate glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) levels and decrease malondialdehyde (MDA) content in the liver, brain, and serum. Real-time quantitative reverse transcription polymerase chain reaction further showed that LP-HFY01-DR could promote the relative expression levels of the genes encoding for cuprozinc superoxide dismutase (Cu/Zn-SOD, SOD1), manganese superoxide dismutase (Mn-SOD, SOD2), CAT, GSH, and GSH-Px in the liver, spleen, and skin. High-performance liquid chromatography results revealed daidzin, glycitin, genistin, daidzein, glycitein, and genistein in LP-HFY01-DR. In conclusion, LP-HFY01-DR could improve the antioxidant capacity in mice with premature aging induced by D-galactose.
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Affiliation(s)
- Chong Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
| | - Yang Fan
- Department of Clinical Nutrition, Daping Hospital, Army Medical University (Third Military Medical University), Chongqing, China
| | - Shuang Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
| | - Xianrong Zhou
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
| | - Kun-Young Park
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
| | - Huazhi Liu
- First Affiliated Hospital of Gannan Medical University, Ganzhou, China
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49
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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50
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Muhialdin BJ, Zawawi N, Abdull Razis AF, Bakar J, Zarei M. Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses. Food Control 2021; 127:108140. [PMID: 33867696 PMCID: PMC8036130 DOI: 10.1016/j.foodcont.2021.108140] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/09/2021] [Accepted: 04/04/2021] [Indexed: 02/06/2023]
Abstract
The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3+, CD16+, CD56+). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.
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Affiliation(s)
- Belal J Muhialdin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Natural Medicines and Product Research Laboratory, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Ahmad Faizal Abdull Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Natural Medicines and Product Research Laboratory, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Mohammad Zarei
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, 40450, Selangor, Malaysia
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