Bioactive Peptides

Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirts

Studies on the preparation of bioactive peptides by fermentation are rare, let alone the structural characterization of peptides. This study investigated the binding modes and digestion profiles of a novel heptapeptide (EEEWDRE) identified from fermented scallop skirts, which owned a excellent ferrous chelating rate of 92.44 ± 0.43 %. Specifically, the molecular docking, ITC and spectroscopy results of the heptapeptide‑iron complex (EEEWDRE-Fe) indicated that ferrous ions were chelated with EEEWDRE through "monodentate" and "bidentate" modes, each molecule of heptapeptide could bind three molecules of ferrous ions, and the carboxyl oxygen atom was the main binding site. Furthermore, EEEWDRE-Fe maintained a high ferrous chelating rate throughout the digestion process, consistently exceeding 80 %. The proportion of the "EEEW" sequence in EEEWDRE and EEEWDRE-Fe was 88.77 % and 90.21 %, respectively. "EEEW" was crucial in the formation of the EEEWDRE-Fe. Our findings provided novel insights into the unique properties of fermentation-derived peptides, highlighting their potential as iron supplements.

From waste to value: Integrating legume byproducts into sustainable industrialization

As the global demand for sustainable food sources grows, the effective utilization of agro-industrial byproducts has become increasingly essential. Among these, legume byproducts, which are often discarded as waste, hold substantial nutritional and functional properties that can significantly contribute to advancing circular economy goals within the food industry. Current research has unveiled the potential of these byproducts to enhance both environmental sustainability and economic efficiency. Rich in proteins, dietary fibers, and bioactive compounds, legume byproducts can serve as valuable resources in developing functional food ingredients. This review explores the nutritional profiles of various legume byproducts and highlights innovative processes and technologies involved in their valorization, such as fermentation, enzymatic treatments, and novel extraction techniques. Furthermore, it explores the impact of food formulations in optimizing the functional properties of legume byproduct-based ingredients, considering their impact on texture, stability, and sensory attributes. Consumer perceptions of sustainable products derived from these ingredients are also examined, emphasizing their potential to reshape modern dietary preferences toward more sustainable choices. However, despite the promising potential of these byproducts, several challenges remain to be solved, including the antinutrients factor, market limitations, limited consumer awareness, and complexities in scaling up production. In addition, it is essential to integrate circular economy principles and conduct life-cycle assessments throughout the value chain to ensure the sustainable use of legume byproducts. Addressing these challenges is critical to enhancing the valorization of legume byproducts and promoting a more comprehensive approach to food system sustainability.

Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein

In order to reduce the use of traditional salt (NaCl), this study aimed to rapidly identify novel peptides with salt-reducing effects from peanut protein. Four potential peptides were identified through virtual screening and molecular docking. The sensory evaluation and electronic tongue confirmed that the peptides SPDIY, DPSPR, QPGDY, and SPPGER had significant saltiness-enhancing effects, with saltiness enhancement thresholds ranging from 0.16 to 0.64 mmol L-1. Among them, DPSPR exhibited the most pronounced effect in enhancing saltiness, capable of replacing approximately 56.7% of NaCl. Molecular docking and dynamics simulation studies indicated that amino acid residues Arg272, Glu161, Gln279, Arg168, and Ser165 were found to play key roles in ligand-receptor binding. Additionally, antioxidant activity assays demonstrated that the peptide QPGDY contributed to free radical scavenging in a dose-dependent manner through the hydrogen atom transfer mechanism. The combination of virtual screening technology and experimental validation greatly improved the efficiency and accuracy of peptide discovery and functional characterization, offering a promising strategy for the development of low-sodium foods with antioxidant properties.

Anticoagulant and angiotensin-converting enzyme inhibitory activities of a fucoidan from Sargassum horneri and its low molecular weight fragments prepared by acid degradation

A purified fucoidan SF (348 kDa) was isolated from Sargassum horneri. Six low molecular weight fragments SFs (75-8.1 kDa) were prepared by acid degradation from SF. Anticoagulant properties of SF and SFs were evaluated. SF and SFs with 75-17 kDa had better anticoagulant activities with the activated partial thromboplastin time (APTT) greater than 120 s at 200 μg/mL. The decrease in the molecular weight caused a decrease in anticoagulant activity, and a slight decrease almost resulted in loss of anticoagulant activity when below 17 kDa (APTT < 59 s). Angiotensin-converting-enzyme (ACE)-inhibitory activities were also detected. Only when the molecular weight dropped to a certain extent (8.1 kDa), the fucoidan showed ACE-inhibitory activity (IC50=2.16 mg/mL). Structure analysis indicated the main change of SFs was a reduction in molecular weight. Thus molecular weight is an essential factor affecting the bioactivities. Longer chains were essential to complete thrombin inhibition, whereas ACE-inhibitory activity required shorter ones.

Purification and Characterization of Immunomodulatory Peptides from Hydrolysates of Thunnus albacares Dark Muscle

Food-derived bioactive peptides have attracted considerable research interest and are increasingly utilized as functional ingredients in the food industry. In this study, the immunomodulatory peptides were isolated and purified from Thunnus albacares (T. albacares) enzymatic hydrolysates of muscles using gel chromatography and RP-HPLC, and their amino acid sequences were identified via LC-MS/MS. A total of six peptides were selected based on their affinity to toll-like receptors. Subsequently, these peptides were synthesized to confirm the immunomodulatory activities in vitro. Among all the tested peptides, two peptides, HDCDLLR and YGSVELDELGK, significantly enhanced cell proliferation and phagocytosis and increased the production of tumor necrosis factor-α (TNF-α), nitric oxide (NO), and interleukin-6 (IL-6). Molecular docking analysis indicated that these two peptides could stably bind to the receptors through hydrogen bonds and electrostatic and hydrophobic interactions. These findings suggested that peptides from enzymatic hydrolysates of T. albacares could be promising candidates for developing immunomodulatory agents in functional foods.

Physicochemical characteristics and anti-inflammatory properties of Zophobas morio (super mealworm) protein extracted by different methods

In this study, Zophobas morio protein (ZMP) was extracted via combining alkaline extraction with ultrasound-assisted (AE-UAE) or microwave-assisted (AE-MAE) extraction in comparison with their respective single extraction methods and conventional method. AE-UAE and AE-MAE exhibited a higher extraction yield (40.68 % and 36.80 %, respectively) than single methods and conventional method (29.19 %-35.89 %). SDS-PAGE showed AE-UAE and AE-MAE induced new formation of smaller molecular weight proteins. Moreover, the hybrid methods decreased α-helix content, whereas increased β-sheet by unfolding the structure of ZMPs. ZMPs demonstrated significant anti-inflammatory properties by ameliorating LPS-induced macrophage activation and subsequent excessive expression of immune modulators in RAW264.7 cells. Notably, at 200 μg/mL, AE-UAE protein reduced approximately 65 % of nitric oxide and 85 % of iNOS expression, decreased TNF-α secretion by 35 % and IL-6 secretion by 68 %, and decreased CD80 expression by 50 %. In conclusion, the proposed hybrid methods are applicable for efficient extraction of ZMP with improved biological activities.

Recent advances in the effect of simulated gastrointestinal digestion and encapsulation on peptide bioactivity and stability

Food-derived bioactive peptides have garnered significant attention from researchers due to their specific biological functions, including antihypertensive, antioxidant, antidiabetic, anticancer, anti-inflammatory, and anti-osteoporosis properties. Despite extensive in vitro research, the bioactivity of these peptides may be compromised in the gastrointestinal tract due to enzymatic hydrolysis before reaching the bloodstream or target cells. Therefore, understanding the fate of bioactive peptides during digestion is crucial before advancing to clinical trials and commercial applications. To exert their health-promoting effects, these peptides must maintain their bioactivity throughout digestion. Encapsulation has emerged as a promising strategy for protecting peptides in the gastrointestinal tract. This review examines the effects of in vitro simulated gastrointestinal digestion on peptide bioactivity and stability, highlighting recent research on encapsulation strategies designed to enhance their gastrointestinal stability. Furthermore, the review addresses existing research gaps and suggests future research directions to advance our understanding and the application of bioactive peptides.

Pulse protein quality and derived bioactive peptides

There is a growing consumer interest in sources of dietary protein that are plant-based. Pulse crops, such as lentils, beans, chickpeas, and peas, are gaining popularity due to their environmental sustainability, nutrient density, and functional attributes. The protein content and quality of pulses vary across different pulse classes and processing methods. The biological properties of the protein and the physiologically active peptides make pulse crops attractive as potentially functional or health-promoting foods. This review highlights the nutritional quality of pulse proteins as determined by the Protein Efficiency Ratio and Protein Digestibility Corrected Amino Acid Score as well as bioactive properties of specific bioactive peptides related to amelioration of hypertension and diabetes. Additionally, the use of proteomics platforms, such as mass spectrometry, in combination with bioinformatics tools, enables the identification and characterization of bioactive peptides in pulse crops. These technologies facilitate the development of pulse-derived products with enhanced nutritional values. Overall, the high nutritional quality of pulse-based proteins supports the benefits of pulse inclusion in the diet, which can also exert beneficial bioactivities resulting in improving outcomes in non-communicable diseases.

Progress in Preparation Technology and Functional Research On Marine Bioactive Peptides

Marine bioactive peptides are a class of peptides derived from marine organisms that can optimize the body's metabolic environment and benefit the body's health. These peptides have attracted increasing amounts of attention due to their wide range of health-promoting effects. Additionally, they have the potential to ameliorate diseases such as hypertension, diabetes, influenza viruses, and inflammation and can be used as functional foods or nutritional supplements for the purpose of treating or alleviating diseases. This paper reviews the recent research progress on marine bioactive peptides, focusing on their production technologies and functions in biomaterials and drug development.

Food bioactive peptides: functionality beyond bitterness

Bitter taste is an aversive taste because it is unconsciously associated with toxic compounds. However, a considerable variability in bitter sensitivity exists in those who have the genetic polymorphism for bitter taste receptors (TAS2Rs). Besides the oral cavity, TAS2Rs are present in many body tissues, including the gastrointestinal tract; therefore, they are crucial players both in the gustatory/hedonic system and in the homeostatic system, triggering numerous biological responses, including adipogenesis, carcinogenesis, or immunity. Bitter-tasting compounds are widely distributed in plant and animal foods and belong to many chemical classes. In this study, the evidence was reviewed on bitter peptides, considering the food sources, their formation in food under different processing and storage conditions and in the gastrointestinal tract during digestion, as well as their biological activities. Bitterness associated with peptides is due to the presence of hydrophobic amino acids in the C-terminus. The current literature mainly explores the enzymes and hydrolysis conditions, with the aim of reducing the formation of bitter peptides in hydrolysate preparation or food. Few studies highlight the bioactivity (namely, antihypertensive, antidiabetic, antioxidant, or immunity boosting), besides the bitterness. However, encapsulation of bitter peptides has been tentatively used to develop antihypertensive and antidiabetic supplements. In the era of personalized nutrition and precision medicine, the evidence available suggests the opportunity to use bitter bioactive peptides as functional ingredients in food. Such types of food may modulate a plethora of physiological mechanisms by targeting TAS2Rs in the gastrointestinal tract, thus modulating appetite sensations or gastrointestinal motility and discomfort according to individual nutritional needs and goals. More studies are needed to optimize the technological strategies to target TAS2Rs by bitter bioactive peptides, improve their stability in food, and validate the biological efficacy through well-designed in vivo studies.

Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients

BACKGROUND

Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry.

METHODS

This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are compared with traditional methods, for their efficiency in extracting high-value compounds from FVW while minimizing environmental impact.

DISCUSSIONS

Sustainable extraction of FVW compounds is sustainable and beneficial for novel food ingredients. However, challenges in scalability and cost need to be addressed for wider adoption in the food sector.

CONCLUSIONS

Sustainable extraction techniques effectively extract phytochemicals from FVW, preserving bioactivity and reducing environmental load. These methods show promise for sustainable food ingredient development.

Plant protein-derived anti-breast cancer peptides: sources, therapeutic approaches, mechanisms, and nanoparticle design

Breast cancer causes the deaths of approximately 685,000 women annually, posing a severe threat to women's health. Consequently, there is an urgent need for low-cost, low-toxicity and effective therapeutic methods to prevent or mitigate breast cancer progression. PDBP are natural, non-toxic, and affordable substances and have demonstrated excellent anti-breast cancer activities in inhibiting proliferation, migration, and invasion, and promoting apoptosis both in vitro and in vivo, thus effectively preventing or inhibiting breast cancer. However, there are no comprehensive reviews summarizing the effects and mechanisms of PDBP on the treatment of breast cancer. Therefore, this review described the inhibitory effects and mechanisms of active peptides from different plant protein sources on breast cancer. Additionally, we summarized the advantages and preparation methods of plant protein-derived anticancer peptide-encapsulated nanoparticles and their effects in inhibiting breast cancer. This review provides a scientific basis for understanding the anti-breast cancer mechanisms of PDBP and offers guidance for the development of therapeutic adjuvants enriched with these peptides.

Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications

Seaweed, a promising source of nutritional proteins, including protein hydrolysates, bioactive peptides, phycobiliproteins, and lectins with multi-biological activities. Seaweeds-derived proteins and peptides have attracted increasing interest for their potential applications in dietary supplements, functional foods, and pharmaceuticals industries. This work aims to comprehensively review the preparation methods and virtual screening strategies for seaweed-derived functional peptides. Additionally, it elucidates their diverse biological activities, mechanisms of action, and industrial applications. Enzymatic hydrolysis appears as the most effective method for preparing functional peptides from seaweeds. Computational virtual screening has also proven to be a valuable strategy for assessing the nature of the peptides. Seaweeds-derived proteins and peptides offer numerous health benefits, including alleviation of oxidative stress, anti-diabetic, anti-hypertensive, anti-inflammatory, anti-obesity, anti-cancer, and anti-microbial activities. Studies indicate that proteins hydrolysates and peptides derived from seaweeds with low molecular weight and aromatic and/or hydrophobic amino acids are particularly significant in contributing to these diverse bio-activities. Furthermore, seaweeds-derived proteins and peptides hold great promise for industrial applications owing to the broad spectrum of bio-functional effects. They can be used as active ingredients in food products or pharmaceuticals for disease prevention and treatment, and as food preservatives, potentially with fewer side effects.

Recent Advances in the Application of Foodborne Substances in Hyperuricemia

Hyperuricemia (HUA) is a purine metabolism disorder characterized by the excessive production or inadequate excretion of uric acid. Current pharmacological strategies targeting uric acid reduction have potential adverse effects. Following the concept of "homology of medicine and food", food ingredients are increasingly being explored to prevent HUA and gout, with xanthine oxidase (XOD) emerging as a crucial therapeutic target in managing HUA. Recent scientific investigations have determined that uric acid-lowering substances come from various food sources, such as seafood, dairy products, and agricultural products. These bioactive substances have attracted wide attention because of their effective antihyperuricemia and XOD inhibitory ability. In this study, the pathogenesis, many side effects of uric acid-lowering drugs, and some components of uric acid-lowering drugs are mainly described, with emphasis on the source, composition, preparation technology, and mechanism of uric acid-lowering peptides.

Enhanced Antioxidant and Digestive Enzyme Inhibitory Activities of Pacific White Shrimp Shell Protein Hydrolysates via Conjugation with Polyphenol: Characterization and Application in Surimi Gel

Pacific white shrimp shell protein hydrolysates (SSPHs) produced using alcalase (UAH) and papain (UPH), and polyphenols (PPNs) conjugates were prepared using variable concentrations (0.5-3% w/v) of different polyphenols (EGCG, catechin, and gallic acid). When 2% (v/v) of a redox pair was used for conjugation, 0.5% (w/v) of PPNs resulted in the highest conjugation efficiency (CE), regardless of the polyphenol types. However, CE decreased further with increasing levels of PPNs (p < 0.05). SSPHs at 2% retained the highest CE when combined with the selected PPN and redox pair concentrations (p < 0.05). FTIR and 1H-NMR analysis confirmed the successful conjugation of PPNs with the SSPHs. Among all the conjugates, EGCG conjugated with UAH (A-E) or UPH (P-E) exhibited the highest DPPH/ABTS radical scavenging, and metal chelating activities, respectively. The highest FRAP activity was noticed for A-E conjugate followed by UAH-catechin (A-C) and UPH-catechin (P-C) conjugates. The A-C sample (6 mg/mL) demonstrated the strongest inhibition efficiency against α-amylase, α-glucosidase, and pancreatic lipase (89.29, 81.23, and 80.69%, respectively) than other conjugates (p < 0.05). When A-C conjugate was added into surimi gels prepared from Indian mackerel (IM) and threadfin bream (TH) mince at various levels (2-6%; w/w), gel strength, and water holding capacity was increased in a dose-dependent manner, regardless of surimi type. However, whiteness decreased with increasing A-C levels. After the in vitro digestion of surimi gels, antioxidant and enzyme inhibitory activities were also increased as compared to the digest prepared from control surimi gels (added without A-C conjugate). Thus, waste from the shrimp industry in conjugation with plant polyphenols could be utilized to produce antioxidant and antidiabetic or anti-obesity agents, which could be explored as a promising additive in functional foods and nutraceuticals.

Loading bioactive peptides within different nanocarriers to enhance their functionality and bioavailability; in vitro and in vivo studies

A hydrolyzed protein is a blend of peptides and amino acids which is the result of hydrolysis by enzymes, acids or alkalis. The Bioactive Peptides (BPs) show important biological roles including antioxidant, antimicrobial, anti-diabetic, anti-cancer, and anti-hypertensive effects, as well as positive effects on the immune, nervous, and digestive systems. Despite the benefits of BPs, challenges such as undesired organoleptic properties, solubility profile, chemical instability, and low bioavailability limit their use in functional food formulations and dietary supplements. Nanocarriers have emerged as a promising solution for overcoming these challenges by improving the stability, solubility, resistance to gastric digestion, and bioavailability, allowing for the targeted and controlled delivery, and reduction or masking of the undesirable flavor of BPs. This study reviews the recent scientific accomplishments concerning the loading of BPs into various nanocarriers including lipid, carbohydrate and protein based-nanocarriers. A special emphasis is given to their application in food formulations in accordance to the challenges associated with their use.

Identification and anticoagulant mechanisms of novel factor XIa inhibitory peptides by virtual screening of a in silico generated deep-sea peptide database

The objective of this study was to identify novel anticoagulant peptides from the deep-sea using multiple in silico methods, and to investigate their inhibitory activity and molecular mechanisms. A deep-sea peptide database was firstly constructed by performing virtual proteolysis on protein sequences from animals inhabiting deep-sea hydrothermal vents and cold seeps. Candidate anticoagulant peptides were identified through molecular docking and binding free energy screening against FXIa as the target. Two novel anticoagulant peptides, PRNIF (IC50 = 0.67 mM) and GNDRCL (IC50 = 1.52 mM), were identified, and their anticoagulant activities were verified in vitro. PRNIF was demonstrated to be a noncompetitive inhibitor of FXIa, and caused significant prolongation of thrombin time (TT) and activated partial thromboplastin time (APTT), whereas GNDRCL markedly prolonged the APTT only. Molecular dynamics simulations demonstrated considerable conformational shifts of both anticoagulant peptides when bound to the active sites of FXIa. The lowest energy binding poses of the FXIa-peptide complexes for PRNIF and GNDRCL exhibited comparable numbers of hydrogen bonds and binding free energies. However, occupancy analysis revealed completely distinct stability characteristics of the hydrogen bond interactions. The conserved residue Asp569 in the S1 pocket of FXIa formed strong and stable hydrogen bonds as well as a salt bridge with the arginine residues of PRNIF, which were not observed in the FXIa-GNDRCL complex. To our knowledge, PRNIF represented the first FXIa inhibitory peptide derived from the deep-sea, which may contribute to the development and utilization of deep-sea peptides resources. Two deep-sea peptides may potentially serve as an alternative food-derived ingredient that could be utilized for thrombosis prevention.

Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that meet the growing consumer demand for minimally processed functional and health-promoting food products. Industrial food processing, especially in the fresh produce and beverage sector, is shifting to the use of more natural bioproducts in food production, prioritizing not only preservation but also the enhancement of functional characteristics in the final product. Starter cultures, essential to this approach, are carefully selected for their robust adaptation to the food environment. These cultures, often combined with probiotics, contribute beyond their basic fermentation roles by improving the safety, nutritional value, and health-promoting properties of foods. Thus, their selection is critical in preserving the integrity, quality, and nutrition of foods, especially in fresh produce and fruits and vegetable beverages, which have a dynamic microbiome. In addition to reducing the risk of foodborne illnesses and spoilage through the metabolites, including bacteriocins they produce, the use of LAB in these products can contribute essential amino acids, lactic acids, and other bioproducts that directly impact food quality. As a result, LAB can significantly alter the organoleptic and nutritional quality of foods while extending their shelf life. This review is aimed at highlighting the diverse applications of LAB in enhancing safety, quality, and nutritional value across a range of food products and fermented beverages, with a specific focus on essential metabolites in fruit and vegetable beverages and their critical contributions as starter cultures, probiotics, and bacteriocin producers.

Sea cucumber-derived extract can protect skin cells from oxidative DNA damage and mitochondrial degradation, and promote wound healing

Our skin serves as the primary barrier against external environmental insults, the latter of which can cause oxidative stress within cells, while various bioactive peptides sourced from natural resources hold promise in protecting cells against such oxidative stress. In this study, we investigate the efficacy of a low molecular weight extract from the sea cucumber Apostichopus japonicus, denoted as Sample-P, in facilitating cell migration and wound healing under oxidative stress conditions in skin cells. The naturally derived compound is a highly complex mix of peptides exhibiting antioxidative properties, as highlighted through liquid chromatography-mass spectrometry peptide screening and an in vitro antioxidant assay. Our results demonstrate that Sample-P is capable of promoting cell migration while preventing severe stress responses such as visible through mTOR expression. To further identify the molecular pathways underpinning the overall protective mechanism of Sample-P, we have utilised a proteomics approach. Our data reveal that Sample-P regulates protein expression associated with ribosomal pathways, glycolysis/gluconeogenesis and protein processing in the endoplasmic reticulum (ER), which help in preserving DNA integrity and safeguarding cellular organelles, such as mitochondria and the ER, under oxidative stress conditions in skin cells. In summary, in the presence of H2O2, Sample-P exhibits antioxidative properties at both molecular and cellular levels, rendering it a promising candidate for topical skin treatment to wound healing and to address age-related skin conditions.

Multiple roles of food-derived bioactive peptides in the management of T2DM and commercial solutions: A review

Type 2 diabetes mellitus (T2DM), a disease that threatens public health worldwide and can cause a series of irreversible complications, has been a major concern. Although the treatment based on hypoglycemic drugs is effective, its side effects should not be ignored, which has led to an urgent need for developing new hypoglycemic drugs. Bioactive peptides with antidiabetic effects obtained from food proteins have become a research hotspot as they are safer and with higher specificity than traditional hypoglycemic drugs. Here, we reviewed antidiabetic peptides that have the ability to inhibit key enzymes (α-glucosidase, α-amylase, and DPP-IV) in T2DM, the hypoglycemic mechanisms and structure-activity relationships were summarized, some antidiabetic peptides that improve insulin resistance and reverse gut microbiota and their metabolites were overviewed, the bitterness of antidiabetic peptides was predicted in silico, proposed solutions to the current challenges encountered in the development of antidiabetic peptide drugs, and provided an outlook on the future focus of commercial production. It provides a reference for the application of food-derived antidiabetic peptides.

Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes

The effects of aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological and nutritional properties of green coffee extracts (protein and antioxidant-rich fraction) were investigated. All extracts exhibited high in vitro protein digestibility (>98%), regardless of the pH and use of enzymes during extraction, probably due to the low molecular weight of coffee proteins. Raising extraction pH from 7.0 to 9.0 resulted in extracts with lower concentrations of caffeine and some phenolic compounds such as chlorogenic and cinnamic acids, as well as catechin and epicatechin. This led to a reduction in the antioxidant activity of the extracts obtained at alkaline pH (AEP - pH 9.0). Overall, higher phenolic and caffeine extractability was achieved at neutral pH (AEP - pH 7.0), with no observed improvement in extraction yields when carbohydrases and/or proteases were employed. Coffee extracts generated by AEP at pH 7.0 exhibited the highest lipase inhibitory activity (66%), primarily attributed to their higher chlorogenic acid concentration. Conversely, EAEP extracts exhibited higher angiotensin-converting enzyme inhibition (up to 85%) compared to AEP extracts (68.5-74.3%). This strong inhibitory activity is likely related to the presence of both phenolic compounds (mainly chlorogenic acid) and smaller peptides. Nevertheless, all extracts exhibited low effectiveness for α-glucosidase inhibition (≤14%) and antimicrobial activity against S. aureus and E. coli. The current research underscores the feasibility of modulating the composition of green coffee extracts using sustainable and scalable AEP and EAEP, paving the way for developing tailored extracts with specific biological properties.

Harnessing the nutritional profile and health benefits of millets: a solution to global food security problems

India is dealing with both nutritional and agricultural issues. The maximum area of agricultural land with irrigation capabilities has been largely utilized, while the amount of dry land is expanding. The influence is distinct on farmer's livelihoods and earnings, which ultimately affects nutritional security. In order to attain nutritional security and the goal of SDG (Sustainable Development Goals), millets are sustainable solutions, with respect to high nutritional content, bioactive and medicinal properties, and climate resilience. The nutrient profile of millet includes 60%-70% carbohydrate content, 3.5%-5.2% fat, and 7.52%-12.1% protein sources. A wide spectrum of amino acids, including cysteine, isoleucine, arginine, leucine, tryptophan, lysine, histidine, methionine, tyrosine, phenylalanine, threonine, and valine are generally present in millets. Mineral content in millets includes calcium, phosphorus, potassium, sodium, and magnesium. Additionally, millets are an excellent source of bioactive molecules such as polyphenol, phenolic acid, flavonoids, active peptides, and soluble fiber, which have a wide range of therapeutic applications, including the prevention of free radical damage, diabetes, anti-microbial, anti- biofilm, and anti-cancer effects. This review will focus on the nutritional profile and health benefits of millet considering the present-day food security problems.

Antioxidant activities of Saudi honey samples related to their content of short peptides

This study explored the effect of geographical and floral origins on the antioxidant activities of Saudi honey samples related to their content of short peptides originated from honeybee proteins. The studied antioxidants were the total protein concentration, catalase activity, phenolic acids and flavonoids. The antioxidant activity assays included were the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, the ferric reducing antioxidant power (FRAP) assay and Ascorbic acid Equivalent Antioxidant Capacity (AEAC). The studied honey samples were obtained from the southwestern region of Saudi Arabia, namely Asir (65) and Jazan (25). The floral origins of the honey samples were Acacia (51), Ziziphus (4) and polyfloral (35). The LC/MS technique was used to detect the short peptides and the mascot database was used to identify the short peptides, their precursor proteins and the protease enzymes that produce them. Jazan honey was characterized by high number of short peptides. The short peptides were originated from honeybee proteins by the action of proteases from the honeybees and bacteria. The antioxidant activity of the honey samples increase with the increase of their content of short peptides and proteins. The amino acids type and sequence of the short peptides qualify them to act as antioxidant, antimicrobial, anti-diabetic, anti-hypertension, immunomodulatory and cholesterol lowering peptides.

Effects of vegetative propagation on protein content and bioactivity of the red seaweed Palmaria palmata

Production of the red seaweed Palmaria palmata is currently hindered by a lack of standardised cultivation methods leading to uncertainties in yield and product quality. This study assessed vegetative propagation of meristematic fragments and the protein content and bioactivity potential of resulting plants. Growth was strong and sustained, averaging 5% day-1. Total protein contents initially decreased but recovered as the fragments grew larger and thicker. Samples displayed the highest antioxidant activity early in the experiment, suggesting that wounds may increase the secretion of antioxidant compounds. In silico analysis identified 762 potentially bioactive motifs, including 70 matching in vitro results. The newly discovered peptide SLLYSDITRPGGNMYTTR (SR18), linked to the pigment allophycocyanin, had very strong antioxidant properties and may drive the recorded in vitro activity. Vegetative propagation appears as a strong potential cultivation tool, and the utilised approach can be applied to assess the cultivation and nutritional potential of other seaweed species.

By-Products Valorization: Peptide Fractions from Milk Permeate Exert Antioxidant Activity in Cellular and In Vivo Models

The discarding of agri-food by-products is a stringent problem due to their high environmental impact. Recovery strategies can lead to a reduction of waste and result in new applications. Agri-food waste represents a source of bioactive molecules, which could promote health benefits. The primary goal of this research has been the assessment of the antioxidant activity of milk permeate, a dairy farm by-product, and the isolation and identification of peptide fractions endowed with antioxidant activity. The chromatographic extraction of the peptide fractions was carried out, and the peptides were identified by mass spectrometry. The fractions showed radical scavenging activity in vitro. Moreover, the results in the Caco-2 cell model demonstrated that the peptide fractions were able to protect from oxidative stress by stimulating the Keap1/Nrf2 antioxidant signaling pathway, increasing the transcription of antioxidant enzymes. In addition, the bioactive peptides can affect cellular metabolism, increasing mitochondrial respiration. The action of the peptide fractions was also assessed in vivo on a zebrafish model and resulted in the protection of the whole organism from the adverse effects of acute cold stress, highlighting their strong capability to protect from an oxidative insult. Altogether, the results unveil novel recovery strategies for food by-products as sources of antioxidant bioactive peptides that might be utilized for the development of functional foods.

Blue Mussel-Derived Bioactive Peptides PIISVYWK (P1) and FSVVPSPK (P2): Promising Agents for Inhibiting Foam Cell Formation and Inflammation in Cardiovascular Diseases

Atherosclerosis is a key etiological event in the development of cardiovascular diseases (CVDs), strongly linked to the formation of foam cells. This study explored the effects of two blue mussel-derived bioactive peptides (BAPs), PIISVYWK (P1) and FSVVPSPK (P2), on inhibiting foam cell formation and mitigating inflammation in oxLDL-treated RAW264.7 macrophages. Both peptides significantly suppressed intracellular lipid accumulation and cholesterol levels while promoting cholesterol efflux by downregulating cluster of differentiation 36 (CD36) and class A1 scavenger receptors (SR-A1) and upregulating ATP binding cassette subfamily A member 1 (ABCA-1) and ATP binding cassette subfamily G member 1 (ABCG-1) expressions. The increased expression of peroxisome proliferator-activated receptor-gamma (PPAR-γ) and liver X receptor-alpha (LXR-α) further validated their role in enhancing cholesterol efflux. Additionally, P1 and P2 inhibited foam cell formation in oxLDL-treated human aortic smooth muscle cells and exerted anti-inflammatory effects by reducing pro-inflammatory cytokines, nitric oxide (NO), prostaglandin E2 (PGE2), inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2), primarily through inhibiting NF-κB activation. Furthermore, P1 and P2 alleviated oxidative stress by activating the Nrf2/HO-1 pathway. Our findings demonstrate that P1 and P2 have significant potential in reducing foam cell formation and inflammation, both critical factors in atherosclerosis development. These peptides may serve as promising therapeutic agents for the prevention and treatment of CVDs associated with oxidative stress and inflammation.

Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor

Amid the growing concern for health-oriented food choices, salt reduction has received widespread attention, particularly in the exploitation of salt alternatives. Peptides with a saltiness-enhancing effect may provide an alternative method for salt reduction. The objective of this study was to isolate and extract novel peptides with salt-reducing effects by fermenting goose blood using a Lactobacillus plantarum strain. Five potential target peptides were screened by a virtual database prediction and molecular docking. Sensory evaluation and E-tongue analysis showed that five peptides (NEALQRM, GDAVKNLD, HAYNLRVD, PEMHAAFDK, and AEEKQLITGL) were identified as target peptides. Particularly, the results of E-tongue showed that GDAVKNLD can increase the saltiness intensity (2.87 ± 0.02) in the complex system. The sensory evaluation results also indicated an increase in saltiness intensity (46.67 ± 4.67 mmol/L NaCl) after adding GDAVKNLD. The results of molecular dynamics simulation indicated that five peptides have good ability to bind tightly to TMC4 receptor, thereby stimulating it to exert an active effect. And these peptides interacted with the TMC4 receptor via hydrogen bonding, hydrophobic interactions, and electrostatic interactions. This research lays a theoretical foundation for discovering novel salty/saltiness-enhancing peptides and provides meaningful contributions to efforts in salt reduction.

Functional Peptides from Yak Milk Casein: Biological Activities and Structural Characteristics

The average content of casein in yak milk is 40.2 g/L. Casein can be degraded by enzymatic digestion or food processing to produce abundant degradation peptides. International researchers have studied the degradation peptides of yak milk casein by using multiple techniques and methods, such as in vitro activity tests, cellular experiments, proteomics, bioinformatics, etc., and found that the degradation peptides have a wide range of functional activities that are beneficial to the human body, such as angiotensin-converting enzyme (ACE) inhibitory, antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, and immunomodulatory activities, etc., and it has been proved that the types and strengths of functional activities are closely related to the structural characteristics of the peptides. This paper describes the characteristics of yak milk proteins, the functional activities, and mechanism of action of degraded peptides. Based on the types of functional activities of yak milk casein degradation peptides, we classified and elucidated the effects of structural factors, such as peptide molecular weight, peptide length, amino acid sequence, physicochemical properties, electrical charge, hydrophobicity, spatial conformation, chain length, and the type of enzyme on these activities. It reveals the great potential of yak milk casein degradation peptides as functional active peptide resources and as auxiliary treatments for diseases. It also provides important insights for analyzing yak casein degradation peptide activity and exploring high-value utilization.

The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives

Lactic acid bacteria (LAB) are the main probiotics currently available in the markets and are essential for maintaining gut health. To guarantee probiotic function, it is imperative to boost the culture yield of probiotic organisms, ensure the sufficient viable cells in commercial products, or develop effective prebiotics. Recent studies have shown that protein hydrolysates and their derived peptides promote the proliferation of probiotic in vitro and the abundance of gut flora. This article comprehensively reviews different sources of protein hydrolysates and their derived peptides as growth-promoting factors for probiotics including Lactobacillus, Bifidobacterium, and Saccharomyces. We also provide a preliminary analysis of the characteristics of LAB proteolytic systems focusing on the correlation between their elements and growth-promoting activities. The structure-activity relationship and underlying mechanisms of growth-promoting peptides and their research perspectives are thoroughly discussed. Overall, this review provides valuable insights into growth-promoting protein hydrolysates and their derived peptides for proliferating probiotics in vivo or in vitro, which may inspire researchers to explore new options for industrial probiotics proliferation, dairy products fermentation, and novel prebiotics development in the future.

Anti-Biofilm and Anti-Inflammatory Properties of the Truncated Analogs of the Scorpion Venom-Derived Peptide IsCT against Pseudomonas aeruginosa

Pseudomonas aeruginosa is an opportunistic pathogen in humans and a frequent cause of severe nosocomial infections and fatal infections in immunocompromised individuals. Its ability to form biofilms has been the main driving force behind its resistance to almost all conventional antibiotics, thereby limiting treatment efficacy. In an effort to discover novel therapeutic agents to fight P. aeruginosa-associated biofilm infections, the truncated analogs of scorpion venom-derived peptide IsCT were synthesized and their anti-biofilm properties were examined. Among the investigated peptides, the IsCT-Δ6-8 peptide evidently showed the most potential anti-P. aeruginosa biofilm activity and the effect was not due to bacterial growth inhibition. The IsCT-Δ6-8 peptide also exhibited inhibitory activity against the production of pyocyanin, an important virulence factor of P. aeruginosa. Furthermore, the IsCT-Δ6-8 peptide significantly suppressed the production of inflammatory mediators nitric oxide and interleukin-6 in P. aeruginosa LPS-induced macrophages. Due to its low cytotoxicity to mammalian cells, the IsCT-Δ6-8 peptide emerges as a promising candidate with significant anti-biofilm and anti-inflammatory properties. These findings highlight its potential application in treating P. aeruginosa-related biofilm infections.

Experimental Protocols Used to Mimic Gastrointestinal Protein Digestion: A Systematic Review

Bioactive peptides derived from native proteins modulate physiological processes in the metabolic pathways. Given that multiple protocols in the literature mimic the digestion of dietary components, gathering studies that use such models directed at protein digestion processes is critical. This systematic review aimed to gather evidence that adopted adequate experimental models to simulate human protein digestion. The databases searched were PubMed, Web of Science, ScienceDirect, Embase, Virtual Health Library, and Scopus. A total of 1985 articles were found, resulting in 20 eligible in vitro studies. The Office of Health Assessment and Translation was used to evaluate methodological quality. Seven studies used plant-based protein sources, twelve used animal protein sources, and one used both. The duration of the oral phase varied, although 60% of the studies employed a protein digestion period of 120 min. Amylase, pepsin, and pancreatin enzymes were utilized in 40% of the studies, with pH levels of 7, 3, and 7, respectively, during the oral, gastric, and intestinal phases. The INFOGEST harmonized static model was adopted by 65% of the studies; INFOGEST is the most effective model for simulating gastrointestinal protein processes in humans and can be used to answer several research questions because it describes experimental conditions close to the human physiological situation.

Effect of Arthrospira maxima Phycobiliproteins, Rosiglitazone, and 17β-Estradiol on Lipogenic and Inflammatory Gene Expression during 3T3-L1 Preadipocyte Cell Differentiation

The study evaluated the effects of Arthrospira maxima phycobiliproteins (PBPs), rosiglitazone (RSG), and 17β-estradiol (E) on the differentiation process of 3T3-L1 cells and on their regulation of lipogenic and inflammatory gene expression at different stages of the process. The results showed that phycobiliproteins promoted cell proliferation after 24 h of treatment. Furthermore, for all three treatments, the regulation of the highest number of markers occurred on days 6 and 12 of differentiation, regardless of when the treatment was applied. Phycobiliproteins reduced lipid droplet accumulation on days 3, 6, 10, and 13 of the adipogenic process, while rosiglitazone showed no differences compared to the control. On day 6, both phycobiliproteins and rosiglitazone positively regulated Acc1 mRNA. Meanwhile, all three treatments negatively regulated Pparγ and C/ebpα. Phycobiliproteins and estradiol also negatively regulated Ucp1 and Glut4 mRNAs. Rosiglitazone and estradiol, on the other hand, negatively regulated Ppara and Il-6 mRNAs. By day 12, phycobiliproteins and rosiglitazone upregulated Pparγ mRNA and negatively regulated Tnfα and Il-1β. Additionally, phycobiliproteins and estradiol positively regulated Il-6 and negatively regulated Ppara, Ucp2, Acc1, and Glut4. Rosiglitazone and estradiol upregulate C/ebpα and Ucp1 mRNAs. The regulation exerted by phycobiliproteins on the mRNA expression of the studied markers was dependent on the phase of cell differentiation. The results of this study highlight that phycobiliproteins have an anti-adipogenic and anti-inflammatory effect by reducing the expression of adipogenic, lipogenic, and inflammatory genes in 3T3-L1 cells at different stages of the differentiation process.

Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities

Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.

Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion

Quinoa, a globally cultivated "golden grain" belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa's nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases.

Intestinal delivery of encapsulated bacteriocin peptides in cross-linked alginate microcapsules

Oral delivery of larger bioactive peptides (>20 amino acids) to the small intestine remains a challenge due to their sensitivity to proteolytic degradation and chemical denaturation during gastrointestinal transit. In this study, we investigated the capacity of crosslinked alginate microcapsules (CLAMs) formed by spray drying to protect Plantaricin EF (PlnEF) (C-EF) in gastric conditions and to dissolve and release PlnEF in the small intestine. PlnEF is an unmodified, two-peptide (PlnE: 33 amino acids; PlnF: 34 amino acids) bacteriocin produced by Lactiplantibacillus plantarum with antimicrobial and gut barrier protective properties. After 2 h incubation in simulated gastric fluid (SGF) (pH 1.5), 43.39 % ± 8.27 % intact PlnEF was liberated from the CLAMs encapsulates, as determined by an antimicrobial activity assay. Transfer of the undissolved fraction to simulated intestinal fluid (SIF) (pH 7) for another 2 h incubation resulted in an additional release of 16.13 % ± 4.33 %. No active PlnEF was found during SGF or sequential SIF incubations when pepsin (2,000 U/ml) was added to the SGF. To test PlnEF release in C-EF contained in a food matrix, C-EF was mixed in peanut butter (PB) (0.15 g C-EF in 1.5 g PB). A total of 12.52 % ± 9.09 % active PlnEF was detected after incubation of PB + C-EF in SGF without pepsin, whereas no activity was found when pepsin was included. Transfer of the remaining PB + C-EF fractions to SIF yielded the recovery of 46.67 % ± 13.09 % and 39.42 % ± 11.53 % active PlnEF in the SIF following exposure to SGF and to SGF with pepsin, respectively. Upon accounting for the undissolved fraction after SIF incubation, PlnEF was fully protected in the CLAMs-PB mixture and there was not a significant reduction in active PlnEF when pepsin was present. These results show that CLAMs alone do not guard PlnEF bacteriocin peptides from gastric conditions, however, mixing them in PB protected against proteolysis and improved intestinal release.

Preparation and identification of antioxidant peptides from Quasipaa spinosa skin through two-step enzymatic hydrolysis and molecular simulation

Frog skin, a by-product of Quasipaa Spinosa farming, is rich in protein and potentially a valuable raw material for obtaining antioxidant peptides. This study used papain combined with acid protease to digest frog skin in a two-step enzymatic hydrolysis method. Based on a single factor and response surface experiments, experimental conditions were optimized, and the degree of hydrolysis was 30 %. A frog skin hydrolysate (QSPH-Ⅰ-3) was obtained following ultrafiltration and gel filtration chromatography. IC50 for DPPH, ABTS, and hydroxyl radical scavenging capacities were 1.68 ± 0.05, 1.20 ± 0.14 and 1.55 ± 0.11 mg/mL, respectively. Peptide sequences (17) were analyzed and, through molecular docking, peptides with low binding energies for KEAP1 were identified, which might affect the NRF2-KEAP1 pathway. These findings suggest protein hydrolysates and antioxidant peptide derivatives might be used in functional foods.

Click preparation of triazole-bridged teicoplanin-bound chiral stationary phases for efficient separating amino acid enantiomers

Enantioseparation of amino acids is considered as a challenging task due to the extreme structural similarity of their enantiomers. Herein, teicoplanin was modified with different chemical equivalents of azide groups and attached to silica particles by employing Click Chemistry for resolution of chiral amino acids for the first time. Interestingly, teicoplanin modified with 5-fold the chemical equivalent of azide groups (TK-2 CSP) exhibited superior amino acid separation ability compared to two other columns: one modified with only 1-fold the chemical equivalent of azide groups (TK-1 CSP), and the other modified with excess azide groups (TK-3 CSP). Additionally, the TK-2 CSP exhibited superior enantioselectivity when separating amino acids containing hydrophobic alkyl side chains in comparison to other teicoplanin-based CSPs. The TK-2 CSP column allows the baseline separation of 7 native amino acids. Molecular docking demonstrates that effective enantioseparation arises from distinct patterns of interaction between the host and guest molecules. Moreover, (p-methyl) phenylcarbaminoylated-teicoplanin CSP (TK-4, TK-5 CSP) were prepared by post-modification from TK-1 CSP and TK-2 CSP to isolate Fmoc-modified amino acids. This work explores the impact of various modification methods on the enantioseparation effects of host molecules and paves the way for expanding the potential applications of teicoplanin and macrocyclic glycopeptide molecules.

Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health

Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut microbiota. Gut microbiota is a diverse microbial community that significantly influences the overall well-being and homeostasis of the body. Factors such as diet, age, lifestyle, medication, and environmental circumstances can affect the composition and diversity of the gut microbiota. The disturbances or imbalances in the gut microbiota have been associated with various health problems. The interplays between bioactive peptides and gut microbiota are not fully understood, but bioactive peptides hold promise as modulators of the gut microbiota to promote gut health. Almost all the bioactive research on human health, including the development of therapeutics and nutritional interventions, uses cell culture, even though their direct biofunctional activities can only occur when absorbed in the intestine and into the blood system. This review focuses on the current understanding of bioactive peptides in gut microbiota and their impact and mechanisms on gut and human health. The novelty of this review lies in its comprehensive analysis of the multifaceted interactions between bioactive peptides and gut microbiota, integrating knowledge from diverse disciplines between microbiology and nutrition. By elucidating the underlying mechanisms and identifying current research gaps, this review offers an outlook on the potential of bioactive peptides in promoting gut health and shaping future therapeutic and nutritional interventions.

Chemical Behavior and Bioactive Properties of Spinorphin Conjugated to 5,5'-Dimethyl- and 5,5'-Diphenylhydantoin Analogs

The discovery of new peptides and their derivatives is an outcome of ongoing efforts to identify a peptide with significant biological activity for effective usage as a possible therapeutic agent. Spinorphin peptides have been documented to exhibit numerous applications and features. In this study, biologically active peptide derivatives based on novel peptide analogues of spinorphin conjugated with 5,5'-dimethyl (Dm) and 5,5'-diphenyl (Ph) hydantoin derivatives have been successfully synthesized and characterized. Scanning electron microscopy (SEM) and spectral methods such as UV-Vis, FT-IR (Fourier Transform Infrared Spectroscopy), CD (Circular Dichroism), and fluorimetry were used to characterize the microstructure of the resulting compounds. The results revealed changes in peptide morphology as a result of the restructuring of the aminoacidic sequences and aromatic bonds, which is related to the formation of intermolecular hydrogen bonds between tyrosyl groups and the hydantoin moiety. Electrochemical and fluorescence approaches were used to determine some physicochemical parameters related to the biological behavior of the compounds. The biological properties of the spinorphin derivatives were evaluated in vivo for anticonvulsant activity against the psychomotor seizures at different doses of the studied peptides. Both spinorphin analog peptides with Ph and Dm groups showed activity against all three phases of the seizure in the intravenous Pentylenetetrazole Seizure (ivPTZ) test. This suggests that hydantoin residues do not play a crucial role in the structure of spinorphin compounds and in determining the potency to raise the seizure threshold. On the other hand, analogs with a phenytoin residue are active against the drug-resistant epilepsy test (6-Hz test). In addition, bioactivity analyses revealed that the new peptide analogues have the potential to be used as antimicrobial and antioxidant compounds. These findings suggest promising avenues for further research that may lead to the development of alternative medicines or applications in various fields beyond epilepsy treatment.

Gelatin based preservation technologies on the quality of food: a comprehensive review

Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.

The antioxidant peptides from walnut protein hydrolysates and their protective activity against alcoholic injury

In this study, walnut protein was hydrolyzed, separated by ultrafiltration, purified by RP-HPLC, identified by LC-MS/MS, and screened by molecular docking to finally obtain three novel antioxidant peptides HGEPGQQQR (1189.584 Da), VAPFPEVFGK (1089.586 Da) and HNVADPQR (949.473 Da). These three peptides exhibited excellent cellular antioxidant activity (CAA) with EC50 values of 0.0120 mg mL-1, 0.0068 mg mL-1, and 0.0069 mg mL-1, respectively, which were superior to that of the positive control GSH (EC50: 0.0122 mg mL-1). In the ethanol injury model, three antioxidant peptides enhanced the survival of cells treated with ethanol from 47.36% to 62.69%, 57.06% and 71.64%, respectively. Molecular docking results showed that the three antioxidant peptides could effectively bind to Keap1, CYP2E1 and TLR4 proteins. These results suggested that walnut-derived antioxidant peptides could be potential antioxidants and hepatoprotective agents for application in functional foods.

Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices

Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.

A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health

The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources-soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.

Cyperus peptide SFRWQ inhibits oxidation and inflammation in RAW264.7 cell model

Oxidative stress can induce many diseases. Antioxidant peptides from food sources have the advantages of good safety, high activity, and good absorbability. In this study, a pentapeptide (SFRWQ; SER-PHE-ARG-TRP-GLN) was identified in a protein hydrolysate of Cyperus (Cyperus esculentus L.). Enzyme-linked immunosorbent assay (ELISA), real-time quantitative (qPCR), immunofluorescence and other techniques were used to evaluate the anti-inflammatory and antioxidant effects of SFRWQ. SFRWQ was found to have 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging ability, help increase superoxide dismutase (SOD) and catalase (CAT) levels in RAW264.7 cells, reduce reactive oxygen species (ROS) levels, and decrease tumor necrosis factor alpha (TNF-α) and interleukin-6 (IL-6) gene expression and secretion. The binding score of SFRWQ to recombinant Kelch-like ECH-associated protein 1 (Keap1) was greater than that of TX6. These findings suggest that SFRWQ activates the Keap1-Nrf2 cellular antioxidant signaling pathway. According to metabolomics studies, SFRWQ increased glutathione (GSH), glutathione disulfide (GSSG), and γ-glutamylcysteine levels and decreased the levels of Prostaglandin D2 (PGD2), Prostaglandin E2 (PGE2), and Prostaglandin H2 (PGH2), which are involved in arachidonic acid metabolism, to protect cells from LPS-induced damage. By elucidating the mechanism of action of SFRWQ, we provide a reference for the development of dietary antioxidant peptides.

sRAGE-binding and antimicrobial bioactivities of soy and pea protein after heating and in vitro infant digestion

During infant formula production, proteins are always heated, potentially affecting their digestibility and the bioactivities of resulting peptides. Although plant proteins are a promising dairy alternative for infant formula, they remain understudied, necessitating further investigations. Therefore, this research aimed to fill this gap by assessing the impact of different heating modes on soy protein (SP) and pea protein (PP), focusing on glycation levels, peptide formation during in vitro infant digestion, and immune protection potential (sRAGE-binding and antimicrobial activities) of the resulting peptides. Consequently, dry heating led to increased glycation and glycated peptide production, particularly with higher glycation in PP than SP. Moreover, PP exhibited an overall stronger sRAGE-binding capacity than SP, regardless of heating and digestion conditions. Regarding antimicrobial activity, both SP and PP-derived peptides displayed reduced effectiveness against Enterobacter cloacae after dry heating. Additionally, Staphylococcus epidermidis was differently inhibited, where PP-derived peptides showed inherent inhibition. The primary determinant of sRAGE-binding and antimicrobial potential in digestion-derived peptides was the protein source. Subsequent bioinformatics analysis predicted 519 and 133 potential antimicrobial peptides in SP and PP, respectively. This study emphasises the importance of protein source for infant formula to ensure infant health.

Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties

Nowadays, the growing knowledge about the high nutritional value and potential functionality of hempseeds, the edible fruits of the Cannabis sativa L. plant, has sparked a surge in interest in exploring the worthwhile attributes of hempseed proteins and peptides. This trend aligns with the increasing popularity of hemp-based food, assuming a vital role in the global food chain. This chapter targets the nutritional and chemical composition of hempseed in terms of short- and medium-chain bioactive peptides. The analytical approaches for their characterization and multifunctional properties are summarized in detail. Moreover, the processing, functionality, and application of various hempseed protein products are discussed. In the final part of the chapter-for evaluating their propensity to be transported by intestinal cells-the transepithelial transport of peptides within hempseed protein hydrolysate is highlighted.

Computational Modeling of the Interactions between DPP IV and Hemorphins

Type 2 diabetes is a chronic metabolic disorder characterized by high blood glucose levels due to either insufficient insulin production or ineffective utilization of insulin by the body. The enzyme dipeptidyl peptidase IV (DPP IV) plays a crucial role in degrading incretins that stimulate insulin secretion. Therefore, the inhibition of DPP IV is an established approach for the treatment of diabetes. Hemorphins are a class of short endogenous bioactive peptides produced by the enzymatic degradation of hemoglobin chains. Numerous in vitro and in vivo physiological effects of hemorphins, including DPP IV inhibiting activity, have been documented in different systems and tissues. However, the underlying molecular binding behavior of these peptides with DPP IV remains unknown. Here, computational approaches such as protein-peptide molecular docking and extensive molecular dynamics (MD) simulations were employed to identify the binding pose and stability of peptides in the active site of DPP IV. Findings indicate that hemorphins lacking the hydrophobic residues LVV and VV at the N terminal region strongly bind to the conserved residues in the active site of DPP IV. Furthermore, interactions with these critical residues were sustained throughout the duration of multiple 500 ns MD simulations. Notably, hemorphin 7 showed higher binding affinity and sustained interactions by binding to S1 and S2 pockets of DPP IV.

Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy

There is a pressing need for affordable, abundant, and sustainable sources of proteins to address the rising nutrient demands of a growing global population. The food and agriculture sectors produce significant quantities of waste and by-products during the growing, harvesting, storing, transporting, and processing of raw materials. These waste and by-products can sometimes be converted into valuable protein-rich ingredients with excellent functional and nutritional attributes, thereby contributing to a more circular economy. This review critically assesses the potential for agro-industrial wastes and by-products to contribute to global protein requirements. Initially, we discuss the origins and molecular characteristics of plant proteins derived from agro-industrial waste and by-products. We then discuss the techno-functional attributes, extraction methods, and modification techniques that are applied to these plant proteins. Finally, challenges linked to the safety, allergenicity, anti-nutritional factors, digestibility, and sensory attributes of plant proteins derived from these sources are highlighted. The utilization of agro-industrial by-products and wastes as an economical, abundant, and sustainable protein source could contribute towards achieving the Sustainable Development Agenda's 2030 goal of a "zero hunger world", as well as mitigating fluctuations in food availability and prices, which have detrimental impacts on global food security and nutrition.