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Vargas-Escobar P, Flórez-Acosta O, Corrales-García LL. Renewing the potential of rice crop residues as value-added products in the cosmetics industry. Heliyon 2024; 10:e28402. [PMID: 38596090 PMCID: PMC11002580 DOI: 10.1016/j.heliyon.2024.e28402] [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: 10/22/2023] [Revised: 03/16/2024] [Accepted: 03/18/2024] [Indexed: 04/11/2024] Open
Abstract
Purpose of this study is to explore the extraction of potentially valuable cosmetic ingredients from rice crop residues, aiming to mitigate their environmental impact. Methods We employed AOAC methods to analyze the fat, protein, ash, fiber, soluble, and insoluble carbohydrate content in these residues. To identify sugars rich in galactose and acidic sugars, a total soluble carbohydrate extraction was performed. Cellulose, as part of the insoluble carbohydrates, was isolated through alkaline and acid hydrolysis, while sodium silicate was derived from the ash. Characterization of insoluble cellulose and silicate involved techniques like FTIR, DSC, PXRD, microphotography, porosity assessments, and water absorption studies. For proteins, alkaline solubilization and precipitation at the isoelectric point were utilized, with quantification via BCA and amino acid profiling through gas chromatography. Evaluation of radical scavenging capacity using DPPH led to the calculation of apparent molecular weight via SDS-PAGE. Results The results revealed low levels of gum, mucilage, and pectin in both residues, contrasting with a high concentration of insoluble polysaccharides. Among these, Iβ cellulose displayed potential attributes for cosmetic applications due to its oil and water adsorption characteristics. However, silicates obtained from the ashes did not exhibit direct use potential. In terms of protein extraction, we observed antioxidant properties, with enhanced performance through enzymatic hydrolysis, achieving a hydrolysis degree of 30.41% and a DPPH radical absorption rate exceeding 70%. Conclusion Rice residues, particularly husk and straw, shown valuable substances suitable for potential cosmetic applications, encompassing cellulose, hydrolyzed proteins, and ash as a silicate precursor.
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Affiliation(s)
- Paola Vargas-Escobar
- Department of Pharmacy, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 - 108, Medellín, Colombia
| | - Oscar Flórez-Acosta
- Department of Pharmacy, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 - 108, Medellín, Colombia
| | - Ligia Luz Corrales-García
- Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 Nº 53 – 108, Medellín, Colombia
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2
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Borgonovi SM, Iametti S, Speranza AR, Di Nunzio M. Cell culture models for assessing the effects of bioactive compounds in common buckwheat ( Fagopyrum esculentum): a systematic review. Food Funct 2024; 15:2799-2813. [PMID: 38390666 DOI: 10.1039/d4fo00202d] [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: 02/24/2024]
Abstract
Common buckwheat (CBW) is grown and consumed worldwide. In addition to its already established reputation as an excellent source of nutrients, CBW is gaining popularity as a possible component of functional foods. Whereas human studies remain the gold standard for evaluating the relationship between nutrition and health, the development of reliable in vitro or ex vivo models has made it possible to investigate the cellular and molecular mechanisms of CBW effects on human health. Herein is a systematic review of studies on the biological effect of CBW supplementation, as assessed on various types of cellular models. Although the studies reported here have been conducted in very different experimental conditions, the overall effects of CBW supplementation were found to involve a decrease in cytokine secretion and oxidation products, related mainly to CBW polyphenols and protein or peptide fractions. These chemical species also appeared to be involved in the modulation of cell signaling and hormone secretion. Although further studies are undoubtedly necessary, as is their extension to in vivo systems, these reports suggest that CBW-based foods could be relevant to maintaining and/or improving human health and the quality of life.
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Affiliation(s)
- Sara Margherita Borgonovi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Anna Ramona Speranza
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
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3
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Estrada-Castillón E, Villarreal-Quintanilla JÁ, Cuéllar-Rodríguez G, Encina-Domínguez JA, Martínez-Ávalos JG, Mora-Olivo A, Sánchez-Salas J. The Fabaceae in Northeastern Mexico (Subfamily Caesalpinioideae, Mimosoideae Clade, Tribes Mimoseae, Acacieae, and Ingeae). PLANTS (BASEL, SWITZERLAND) 2024; 13:403. [PMID: 38337936 PMCID: PMC10857220 DOI: 10.3390/plants13030403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/22/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024]
Abstract
A synoptic compendium of the legumes of the Mimosoideae clade in northeastern Mexico is presented for the first time, including changes in their botanical nomenclature and retypification of genera. Furthermore, based on new information recently published, the taxonomic limits of several new genera segregated from Acacia (Acaciella, Mariosousa, Senegalia, and Vachellia) and Prosopis (Neltuma and Strombocarpa) are clarified and included. Based on field work, collection of botanical samples over the past 30 years, and reviewing botanical materials in national and international herbaria, we have completed the diversity of legumes of the Mimosoideae clade of northeastern Mexico. Three tribes (Acacieae, Ingeae, and Mimosaeae), 22 genera, 92 species, and 19 infraspecific categories were recorded. Only the genus Painteria is endemic to Mexico. Eighty-eight species are native to Mexico, and four are exotic: Acacia salicina, Neptunia prostrata, Neltuma chilensis and Albizia lebbeck. Twenty-eight species are endemic to Mexico, nine species are endemic to northeastern Mexico, and four species are endemic to only one state in Mexico. The 22 registered genera represent 44% and 65% of the generic flora of the Mimosoideae clade for Mexico and the planet, respectively, while the 92 species registered represent 3% and 18% of the species of the clade Mimosoideae for the planet and Mexico, respectively. According to the new nomenclature of legumes, the number of genera in the Mimosoideae clade in northern Mexico has increased from 19 to 24.
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Affiliation(s)
- Eduardo Estrada-Castillón
- Facultad de Ciencias Forestales, Universidad Autónoma de Nuevo León, Linares 67700, Mexico; (E.E.-C.); (G.C.-R.)
| | | | - Gerardo Cuéllar-Rodríguez
- Facultad de Ciencias Forestales, Universidad Autónoma de Nuevo León, Linares 67700, Mexico; (E.E.-C.); (G.C.-R.)
| | - Juan Antonio Encina-Domínguez
- Departamento de Botánica, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, Mexico; (J.Á.V.-Q.); (J.A.E.-D.)
| | | | - Arturo Mora-Olivo
- Instituto de Ecología Aplicada, Universidad Autónoma de Tamaulipas, Ciudad Victoria 87019, Mexico;
| | - Jaime Sánchez-Salas
- Facultad de Ciencias Biológicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, Mexico;
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4
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Emkani M, Moundanga S, Oliete B, Saurel R. Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation. Front Nutr 2023; 10:1284413. [PMID: 38024383 PMCID: PMC10652897 DOI: 10.3389/fnut.2023.1284413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.
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Affiliation(s)
| | | | | | - Rémi Saurel
- Univ. Bourgogne Franche-Comté, L'Institut Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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5
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Azman AT, Mohd Isa NS, Mohd Zin Z, Abdullah MAA, Aidat O, Zainol MK. Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods. Prev Nutr Food Sci 2023; 28:209-223. [PMID: 37842256 PMCID: PMC10567599 DOI: 10.3746/pnf.2023.28.3.209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/26/2023] [Accepted: 07/07/2023] [Indexed: 10/17/2023] Open
Abstract
Proteins play a vital role in human development, growth, and overall health. Traditionally, animal-derived proteins were considered the primary source of dietary protein. However, in recent years, there has been a remarkable shift in dietary consumption patterns, with a growing preference for plant-based protein sources. This shift has resulted in a significant increase in the production of plant proteins in the food sector. Consequently, there has been a surge in research exploring various plant sources, particularly wild, and underutilized legumes such as Canavalia, Psophocarpus, Cajanus, Lablab, Phaseolus, and Vigna, due to their exceptional nutraceutical value. This review presents the latest insights into innovative approaches used to extract proteins from underutilized legumes. Furthermore, it highlights the purification of protein hydrolysate using Fast Protein Liquid Chromatography. This review also covers the characterization of purified peptides, including their molecular weight, amino acid composition, and the creation of three-dimensional models based on amino acid sequences. The potential of underutilized legume protein hydrolysates as functional ingredients in the food industry is a key focus of this review. By incorporating these protein sources into food production, we can foster sustainable and healthy practices while minimizing environmental impact. The investigation of underutilized legumes offers exciting possibilities for future research and development in this area, further enhancing the utilization of plant-based protein sources.
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Affiliation(s)
- Ain Tasnim Azman
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Nur Suaidah Mohd Isa
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Zamzahaila Mohd Zin
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Mohd Aidil Adhha Abdullah
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
| | - Omaima Aidat
- Laboratory of Food Technology and Nutrition, Abdelhamid Ibn Badis University, Mostaganem 27000, Algeria
| | - Mohamad Khairi Zainol
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia
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Castillo RF, García Pérez R, González Díaz A, Liñán González A. Therapeutic Applications and Effects of Lupinus angustifolius (Blue Lupin) and Its Components: A Systematic Review and Meta-Analysis. Foods 2023; 12:2749. [PMID: 37509841 PMCID: PMC10378960 DOI: 10.3390/foods12142749] [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: 06/05/2023] [Revised: 06/29/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Lupinus angustifolius has a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this study was to investigate the biological properties of blue lupin (Lupinus angustifolius), its chemical components, and their relevance for monitoring biological and anthropometric health markers, including triglycerides (TGs), low-density lipoprotein cholesterol (LDL-C), BMI, weight, and glycemia, compared with control groups with other kinds of diets. PubMed, Web of Science, and Scopus databases, updated to December 2023, were searched. Out of the 194 studies identified, a total of 7 randomized controlled trials (RCTs) comprising 302 participants met the eligibility criteria. The results of our study indicated that the blue lupin diet has a direct relationship with parameters such as blood glucose, weight, and LDL-C but not with TGs or BMI. In conclusion, the research described in this review clearly indicates that L. angustifolius may play an important role in the dietary prevention of hyperlipidemia and hypertension. Therefore, it would be highly advisable to increase its consumption in diets. However, further studies, ideally in humans, are required to truly establish L. angustifolius's health-promoting properties.
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Affiliation(s)
- Rafael Fernández Castillo
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
| | - Raquel García Pérez
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
| | - Ana González Díaz
- Faculty of Health Sciences, University of Granada, C/Cortadura del Valle s/n, 51001 Ceuta, Spain
| | - Antonio Liñán González
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
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7
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Qi J, An P, Jin D, Ji Y, Wan S, Zhang X, Luo Y, Luo J, Zhang C. Food groups and urologic cancers risk: a systematic review and meta-analysis of prospective studies. Front Nutr 2023; 10:1154996. [PMID: 37266130 PMCID: PMC10231388 DOI: 10.3389/fnut.2023.1154996] [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: 01/31/2023] [Accepted: 04/18/2023] [Indexed: 06/03/2023] Open
Abstract
Background To assess the association between 12 food groups intake and the risk of urologic cancers. Methods We scanned PubMed and Web of Science databases up to April 1st, 2023, and 73 publications met the inclusion criteria in the meta-analysis. We used a random effects model to estimate the summary risk ratios (RRs) and 95% confidence intervals (95% CI). Results In the linear dose-response meta-analysis, an inverse association was found between each additional daily 100 g of fruits [RR: 0.89, 95%CI = (0.83, 0.97)], 100 g of vegetables [RR: 0.92, 95%CI = (0.85, 0.99)], 12 g of alcohol [RR: 0.91, 95%CI = (0.88, 0.94)] and 1 cup of coffee [RR: 0.95, 95%CI = (0.83, 0.97)] intake and the risk of renal cell carcinoma. Conversely, each additional daily 100 g of red meat intake was positively associated with renal cell carcinoma [RR: 1.41, 95%CI = (1.03, 2.10)]. Inverse associations were observed between each additional daily 50 g of egg [RR: 0.73, 95%CI = (0.62, 0.87)] and each additional daily 1 cup of tea consumption and bladder cancer risk [RR: 0.97, 95%CI = (0.94, 0.99)]. There were no significant associations for nonlinear dose-response relationships between 12 food groups and urological cancers. Conclusion Our meta-analysis strengthens the evidence that appropriate intake of specific food groups, such as fruits, vegetables, alcohol, tea, and coffee, is associated with the risk of renal cell carcinoma or bladder cancer. More studies are required to fill the knowledge gap on the links between various food groups and urologic cancers because the evidence was less credible in this meta-analysis. Systematic Review Registration This study was registered on PROSPERO (CRD42022340336).
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Affiliation(s)
- Jingyi Qi
- Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China
| | - Peng An
- Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China
| | - Dekui Jin
- Department of General Practice, The Third Medical Center of Chinese PLA General Hospital, Beijing, China
| | - Yuting Ji
- Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China
| | - Sitong Wan
- Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China
| | - Xu Zhang
- Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China
| | - Yongting Luo
- Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China
| | - Junjie Luo
- Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China
| | - Chengying Zhang
- Department of General Practice, The Third Medical Center of Chinese PLA General Hospital, Beijing, China
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8
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Serrano-Sandoval SN, Jiménez-Rodríguez A, Hernández-Pérez J, Chavez-Santoscoy RA, Guardado-Félix D, Antunes-Ricardo M. Selenized Chickpea Sprouts Hydrolysates as a Potential Anti-Aging Ingredient. Molecules 2023; 28:molecules28083402. [PMID: 37110634 PMCID: PMC10145560 DOI: 10.3390/molecules28083402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 03/31/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Skin aging represents a health and aesthetic problem that could result in infections and skin diseases. Bioactive peptides can potentially be used in skin aging regulation. Chickpea (Cicer arietinum L.) selenoproteins were obtained from germination with 2 mg Na2SeO3/100 g of seeds for 2 days. Alcalase, pepsin, and trypsin were used as hydrolyzers, and a membrane < 10 kDa was used to fractionate the hydrolysate. Se content, antioxidant capacity, elastase and collagen inhibition, functional stability, and preventative capacity were analyzed. Significant increases in Se content were found in germinated chickpea flour and protein related to the control. An increase of 38% in protein was observed in the selenized flour related to the control. A band (600-550 cm-1) observed in the selenized hydrolysates suggested the insertion of Se into the protein. Hydrolysates from pepsin and trypsin had the highest antioxidant potential. Se enhanced the stability of total protein and protein hydrolysates through time and increased their antioxidant capacity. Hydrolysates > 10 kDa had higher elastase and collagenase inhibition than the total protein and hydrolysates < 10 kDa. Protein hydrolysates < 10 kDa 6 h before UVA radiation had the highest inhibition of collagen degradation. Selenized protein hydrolysates showed promising antioxidant effects that could be related to skin anti-aging effects.
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Affiliation(s)
- Sayra N Serrano-Sandoval
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
- The Institute for Obesity Research, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
| | - Antonio Jiménez-Rodríguez
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
| | - Jesús Hernández-Pérez
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
| | | | - Daniela Guardado-Félix
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, FCQB-UAS, AP 1354, Culiacan 80000, SIN, Mexico
| | - Marilena Antunes-Ricardo
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
- The Institute for Obesity Research, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
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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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10
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In Vitro Assessment Methods for Antidiabetic Peptides from Legumes: A Review. Foods 2023; 12:foods12030631. [PMID: 36766167 PMCID: PMC9914741 DOI: 10.3390/foods12030631] [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: 12/05/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 02/05/2023] Open
Abstract
Almost 65% of the human protein supply in the world originates from plants, with legumes being one of the highest contributors, comprising between 20 and 40% of the protein supply. Bioactive peptides from various food sources including legumes have been reported to show efficacy in modulating starch digestion and glucose absorption. This paper will provide a comprehensive review on recent in vitro studies that have been performed on leguminous antidiabetic peptides, focusing on the α-amylase inhibitor, α-glucosidase inhibitor, and dipeptidyl peptidase-IV (DPP-IV) inhibitor. Variations in legume cultivars and methods affect the release of peptides. Different methods have been used, such as in sample preparation, including fermentation (t, T), germination (t), and pre-cooking; in protein extraction, alkaline extraction, isoelectric precipitation, phosphate buffer extraction, and water extraction; in protein hydrolysis enzyme types and combination, enzyme substrate ratio, pH, and time; and in enzyme inhibitory assays, positive control type and concentration, inhibitor or peptide concentration, and the unit of inhibitory activity. The categorization of the relative scale of inhibitory activities among legume samples becomes difficult because of these method differences. Peptide sequences in samples were identified by means of HPLC/MS. Software and online tools were used in bioactivity prediction and computational modelling. The identification of the types and locations of chemical interactions between the inhibitor peptides and enzymes and the type of enzyme inhibition were achieved through computational modelling and enzyme kinetic studies.
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Potential Role of Bioactive Proteins and Peptides Derived from Legumes towards Metabolic Syndrome. Nutrients 2022; 14:nu14245271. [PMID: 36558429 PMCID: PMC9782127 DOI: 10.3390/nu14245271] [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] [Received: 11/09/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Legumes have been widely consumed and used to isolate bioactive compounds, mainly proteins. The aim of this study was to review the beneficial actions of different legumes proteins and peptides updating the main findings that correlate legumes consumption and the effects on non-transmissible chronic diseases, specifically metabolic syndrome. An exhaustive revision of five relevant bioactivities (antioxidant, anti-inflammatory, antihypertensive, hypocholesterolemic -all of them linked to metabolic syndrome- and antitumoral) of proteins and peptides from legumes focused on isolation and purification, enzymatic hydrolysis and in vitro gastrointestinal digestion was carried out. The promising potential of bioactive hydrolysates and peptides from pulses has been demonstrated by in vitro tests. However, only a few studies validated these biological activities using animal models. No clinical trials have been carried out yet; so further research is required to elucidate their effective health implications.
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12
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Juárez-Chairez MF, Cid-Gallegos MS, Meza-Márquez OG, Jiménez-Martínez C. Biological functions of peptides from legumes in gastrointestinal health. A review legume peptides with gastrointestinal protection. J Food Biochem 2022; 46:e14308. [PMID: 35770807 DOI: 10.1111/jfbc.14308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/27/2022] [Accepted: 06/09/2022] [Indexed: 12/19/2022]
Abstract
Extensively consumed worldwide, legumes such as beans, soybeans, chickpeas, and peas represent a great source of protein. Legume-derived proteins provide bioactive peptides, small sequences of amino acids produced by enzymatic hydrolysis, gastrointestinal digestion, fermentation, or germination. Recent studies showed diverse biological effects of these peptides as antioxidants, antihypertensives, anti-inflammatory, antimicrobial, antithrombotic, antidiabetic, hypocholesterolemic, and even immunomodulators. These beneficial effects aid in preventing and treating chronic illnesses, particularly inflammatory disorders, obesity, and cardiovascular diseases. Thus, this work discusses these biological functions in gastrointestinal digestion health of bioactive peptides obtained from common beans, soybeans, chickpeas, peas, and other legumes. PRACTICAL APPLICATIONS: Knowledge of the nutraceutical properties of legumes can encourage the use of these seeds as ingredients in the development and design of functional foods.
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Affiliation(s)
- Milagros Faridy Juárez-Chairez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
| | - María Stephanie Cid-Gallegos
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
| | - Ofelia Gabriela Meza-Márquez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
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13
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Counteractions of a Novel Hydroalcoholic Extract from Lens Culinaria against the Dexamethasone-Induced Osteoblast Loss of Native Murine Cells. Cells 2022; 11:cells11192936. [PMID: 36230898 PMCID: PMC9563349 DOI: 10.3390/cells11192936] [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: 07/29/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 11/18/2022] Open
Abstract
The cytoprotective effects of a novel hydroalcoholic extract (0.01–5 mg/mL) from Lens culinaria (Terre di Altamura Srl) were investigated within murine native skeletal muscle fibers, bone marrow cells, and osteoblasts, and in cell lines treated with the apoptotic agent staurosporine (2.14 × 10−6 M), the alkylating drug cisplatin (10−4 M), the topoisomerase I inhibitor irinotecan (10−4 M), the antimitotic pro-oxidant doxorubicin (10−6 M), and the immunosuppressant dexamethasone (2 × 10−6 M). An amount of 10g of plant material was used to obtain a 70% ethanol/water product, following two-step extraction, evaporation, lyophilization, and storage at −20 °C. For the murine osteoblasts, doxorubicin reduced survival by −65%, dexamethasone by −32% and −60% after 24 and 48 h of incubation time, respectively. The extract was effective in preventing the osteoblast count-reduction induced by dexamethasone; it was also effective at preventing the inhibition of mineralization induced by dexamethasone. Doxorubicin and cisplatin caused a significant reduction in cell growth by −77% for bone marrow cells, −43% for irinotecan, and −60% for dexamethasone, but there was no evidence for the cytoprotective effects of the extract in these cells. Staurosporine and doxorubicin caused a fiber death rate of >−40% after 18 and 24 h of incubation, yet the extract was not effective at preventing these effects. The extract was effective in preventing the staurosporine-induced reduction of HEK293 proliferation and colony formation in the crystal violet DNA staining and the clonogenic assays. It was also effective for the cisplatin-induced reduction in HEK293 cell proliferation. The extract, however, failed to protect the SHSY5Y neurons against cisplatin and irinotecan-induced cytotoxicity. A UV/VIS spectroscopy analysis showed three peaks at the wavelengths of 350, 260, and 190 nm, which correspond to flavonoids, proanthocyanins, salicylates, and AA, constituting the extract. These data suggest the possible development of this extract for use against dexamethasone-induced bone loss and renal chemotherapy-induced damage.
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14
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Liao W, Cao X, Xia H, Wang S, Sun G. Pea Protein-Derived Peptides Inhibit Hepatic Glucose Production via the Gluconeogenic Signaling in the AML-12 Cells. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:10254. [PMID: 36011893 PMCID: PMC9408102 DOI: 10.3390/ijerph191610254] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/15/2022] [Accepted: 08/15/2022] [Indexed: 06/15/2023]
Abstract
Pea protein is considered to be a high quality dietary protein source, but also it is an ideal raw material for the production of bioactive peptides. Although the hypoglycemic effect of pea protein hydrolysate (PPH) has been previously reported, the underlying mechanisms, in particular its effect on the hepatic gluconeogenesis, remain to be elucidated. In the present study, we found that PPH suppressed glucose production in mouse liver cell-line AML-12 cells. Although both of the gluconeogenic and insulin signaling pathways in the AML-12 cells could be regulated by PPH, the suppression of glucose production was dependent on the inhibition of the cAMP response element-binding protein (CREB)-mediated signaling in the gluconeogenic pathway, but not the activation of insulin signaling. Findings from the present study have unveiled a novel role of PPH underlying its anti-diabetic activity, which could be helpful to accelerate the development of functional foods and nutraceuticals using PPH as a starting material.
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15
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Hartley M, Fyfe CL, Wareham NJ, Khaw KT, Johnstone AM, Myint PK. Association between Legume Consumption and Risk of Hypertension in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk Cohort. Nutrients 2022; 14:nu14163363. [PMID: 36014869 PMCID: PMC9415844 DOI: 10.3390/nu14163363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/07/2022] [Accepted: 08/12/2022] [Indexed: 02/02/2023] Open
Abstract
Hypertension is a significant and preventable cardiovascular disease risk factor. Growing evidence suggests legumes have blood-pressure (BP) lowering properties. However, there is little population-based research on legume intake and hypertension risk in Western populations. The objective was to investigate the relationship between legume intake and blood pressure by using data from the European Prospective Investigation into Cancer and Nutrition (EPIC) Norfolk cohort. Further, to identify any potential legume intake that confers benefits in relation to blood pressure. We included participants who completed both 7-day food diaries to assess legume intake and undertook a first (1993−1997) and second (1998−2000) health check from the EPIC-Norfolk prospective study. Legume consumption was categorized using percentile cut off values. We used multivariate logistic regression models to calculate the odds ratio of hypertension (defined as >140 mmHg systolic and/or >90 mmHg diastolic blood pressure) at the second health check, stratified by legume intake, adjusting for antihypertensive medication use and demographic, socioeconomic and lifestyle covariates. A total of 7522 participants were included with mean age (± SD) of 58.0 ± 8.9 years. The follow-up time was 3.7 years (range: 2.1−6.6 years). Mean legume consumption was 17.3 ± 16.3 g/day. Participants in the 97th percentile of legume intake had the lowest odds of subsequent hypertension (OR: 0.71; 95% CI: 0.52, 0.96). Legume consumption between 55−70 g/day was associated with reduced odds of hypertension (OR: 0.57; 95% CI: 0.37, 0.88); sex-specific values for men and women were 0.64 (0.38, 1.03) and 0.32 (0.12, 0.88), respectively. In this UK population, legume intake of 55−70 g/day was associated with a lower subsequent risk of hypertension. Given the low legume intake in the UK and Western countries, dietary guidance to increase intake above 55 g/day may lower the burden of hypertension and associated diseases.
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Affiliation(s)
- Michael Hartley
- Institute of Applied Health Sciences, University of Aberdeen, Polwarth Building, Foresterhill, Aberdeen AB25 2ZD, UK
| | - Claire L. Fyfe
- The Rowett Institute, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK
| | | | - Kay-Tee Khaw
- Clinical Gerontology Unit, Department of Public Health and Primary Care, Gonville and Caius College, Cambridge CB2 1TA, UK
| | | | - Phyo K. Myint
- Institute of Applied Health Sciences, University of Aberdeen, Polwarth Building, Foresterhill, Aberdeen AB25 2ZD, UK
- Aberdeen Cardiovascular & Diabetes Centre, University of Aberdeen, Polwarth Building, Foresterhill, Aberdeen AB25 2ZD, UK
- Correspondence: ; Tel.: +44-(0)-1224-437841
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16
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Wu Q, Guo Z, Zhou Z, Jin M, Li Q, Zhou X. Recent advances in bioactive peptides from cereal-derived Foodstuffs. Int J Food Sci Nutr 2022; 73:875-888. [PMID: 35896503 DOI: 10.1080/09637486.2022.2104226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Abstract
Cereal-derived proteins account for a major part of human dietary protein consumption. Natural bioactive peptides (NBPs) from these proteins involve a variety of physiological activities and play an important role in the promotion of human health. This review focuses on the characteristics of NBPs obtained from cereals, and the commonly used methods for preparation, separation, purification, and identification. We also discussed the biological functions of cereal-derived NBPs (CNBPs), including the activities of antioxidant, immunomodulatory, antimicrobial, and regulation of hyperglycaemia and hypertension. The paper summarised the latest progress in the research and application of CNBPs and analysed the prospects for the development and application of several protein by-products, providing an important way to improve the added value of protein by-products in cereal processing.
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Affiliation(s)
- Qin Wu
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Zhijian Guo
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Zerong Zhou
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, P. R. China
| | - Mengyuan Jin
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Qizhang Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, P. R. China
| | - Xuanwei Zhou
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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17
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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Lath A, Santal AR, Kaur N, Kumari P, Singh NP. Anti-cancer peptides: their current trends in the development of peptide-based therapy and anti-tumor drugs. Biotechnol Genet Eng Rev 2022; 39:45-84. [PMID: 35699384 DOI: 10.1080/02648725.2022.2082157] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Human cancer remains a cause of high mortality throughout the world. The conventional methods and therapies currently employed for treatment are followed by moderate-to-severe side effects. They have not generated curative results due to the ineffectiveness of treatments. Besides, the associated high costs, technical requirements, and cytotoxicity further characterize their limitations. Due to relatively higher presidencies, bioactive peptides with anti-cancer attributes have recently become treatment choices within the therapeutic arsenal. The peptides act as potential anti-cancer agents explicitly targeting tumor cells while being less toxic to normal cells. The anti-cancer peptides are isolated from various natural sources, exhibit high selectivity and high penetration efficiency, and could be quickly restructured. The therapeutic benefits of compatible anti-cancer peptides have contributed to the significant expansion of cancer treatment; albeit, the mechanisms by which bioactive peptides inhibit the proliferation of tumor cells remain unclear. This review will provide a framework for assessing anti-cancer peptides' structural and functional aspects. It shall provide appropriate information on their mode of action to support and strengthen efforts to improve cancer prevention. The article will mention the therapeutic health benefits of anti-cancer peptides. Their importance in clinical studies is elaborated for reducing cancer incidences and developing sustainable treatment models.
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Affiliation(s)
- Amit Lath
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Anita Rani Santal
- Department of Microbiology, Maharshi Dayanand University, Rohtak, India
| | - Nameet Kaur
- Amity Institute of Biotechnology, Amity University, Noida, India
| | - Poonam Kumari
- Sophisticated Analytical Instrumentation Facility, CIL and UCIM, Punjab University, Chandigarh, Inida
| | - Nater Pal Singh
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
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19
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Rasheed A, Barqawi AA, Mahmood A, Nawaz M, Shah AN, Bay DH, Alahdal MA, Hassan MU, Qari SH. CRISPR/Cas9 is a powerful tool for precise genome editing of legume crops: a review. Mol Biol Rep 2022; 49:5595-5609. [PMID: 35585381 DOI: 10.1007/s11033-022-07529-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/15/2022] [Accepted: 04/26/2022] [Indexed: 10/18/2022]
Abstract
Legumes are an imperative source of food and proteins across the globe. They also improve soil fertility through symbiotic nitrogen fixation (SNF). Genome editing (GE) is now a novel way of developing desirable traits in legume crops. Genome editing tools like clustered regularly interspaced short palindromic repeats (CRISPR) system permits a defined genome alteration to improve crop performance. This genome editing tool is reliable, cost-effective, and versatile, and it has to deepen in terms of use compared to other tools. Recently, many novel variations have drawn the attention of plant geneticists, and efforts are being made to develop trans-gene-free cultivars for ensuring biosafety measures. This review critically elaborates on the recent development in genome editing of major legumes crops. We hope this updated review will provide essential informations for the researchers working on legumes genome editing. In general, the CRISPR/Cas9 novel GE technique can be integrated with other techniques like omics approaches and next-generation tools to broaden the range of gene editing and develop any desired legumes traits. Regulatory ethics of CRISPR/Cas9 are also discussed.
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Affiliation(s)
- Adnan Rasheed
- Key Laboratory of Crops Physiology, Ecology and Genetic Breeding, Ministry of Education/College of Agronomy, Jiangxi Agricultural University, 330045, Nanchang, China
| | - Aminah A Barqawi
- Department of Chemistry, Al-Leith University College, Umm Al Qura University, Makkah, Saudi Arabia
| | - Athar Mahmood
- Department of Agronomy, University of Agriculture Faisalabad, 38040, Faisalabad, Pakistan
| | - Muhammad Nawaz
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, 64200, Punjab, Pakistan
| | - Adnan Noor Shah
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, 64200, Punjab, Pakistan.
| | - Daniyah H Bay
- Department of Biology, Faculty of Applied Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Maryam A Alahdal
- Biology Department Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Muhammad Umair Hassan
- Research Center on Ecological Sciences, Jiangxi Agricultural University, 330045, Nanchang, China
| | - Sameer H Qari
- Department of Biology, Al-Jumum University College, Umm Al-Qura University, 21955, Makkah, Saudi Arabia.
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20
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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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21
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Tawalbeh D, Ahmad WANW, Sarbon NM. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2069258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- D. Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - W. A. N. Wan Ahmad
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - N. M. Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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22
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Pavlicevic M, Marmiroli N, Maestri E. Immunomodulatory peptides-A promising source for novel functional food production and drug discovery. Peptides 2022; 148:170696. [PMID: 34856531 DOI: 10.1016/j.peptides.2021.170696] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 11/03/2021] [Accepted: 11/14/2021] [Indexed: 12/12/2022]
Abstract
Immunomodulatory peptides are a complex class of bioactive peptides that encompasses substances with different mechanisms of action. Immunomodulatory peptides could also be used in vaccines as adjuvants which would be extremely desirable, especially in response to pandemics. Thus, immunomodulatory peptides in food of plant origin could be regarded both as valuable suplements of novel functional food preparation and/or as precursors or possible active ingredients for drugs design for treatment variety of conditions arising from impaired function of immune system. Given variety of mechanisms, different tests are required to assess effects of immunomodulatory peptides. Some of those effects show good correlation with in vivo results but others, less so. Certain plant peptides, such as defensins, show both immunomodulatory and antimicrobial effect, which makes them interesting candidates for preparation of functional food and feed, as well as templates for design of synthetic peptides.
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Affiliation(s)
- Milica Pavlicevic
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia
| | - Nelson Marmiroli
- University of Parma, Department of Chemistry, Life Sciences and Environmental Sustainability, and Interdepartmental Center SITEIA.PARMA, Parco Area delle Scienze 11/A, 43124 Parma, Italy
| | - Elena Maestri
- University of Parma, Department of Chemistry, Life Sciences and Environmental Sustainability, and Interdepartmental Center SITEIA.PARMA, Parco Area delle Scienze 11/A, 43124 Parma, Italy.
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23
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Zaky AA, Simal-Gandara J, Eun JB, Shim JH, Abd El-Aty AM. Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review. Front Nutr 2022; 8:815640. [PMID: 35127796 PMCID: PMC8810531 DOI: 10.3389/fnut.2021.815640] [Citation(s) in RCA: 65] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 12/30/2021] [Indexed: 12/12/2022] Open
Abstract
Bioactive peptides generated from food proteins have great potential as functional foods and nutraceuticals. Bioactive peptides possess several significant functions, such as antioxidative, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antihypertensive effects in the living body. In recent years, numerous reports have been published describing bioactive peptides/hydrolysates produced from various food sources. Herein, we reviewed the bioactive peptides or protein hydrolysates found in the plant, animal, marine, and dairy products, as well as their by-products. This review also emphasizes the health benefits, bioactivities, and utilization of active peptides obtained from the mentioned sources. Their possible application in functional product development, feed, wound healing, pharmaceutical and cosmetic industries, and their use as food additives have all been investigated alongside considerations on their safety.
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Affiliation(s)
- Ahmed A. Zaky
- National Research Centre, Department of Food Technology, Food Industries and Nutrition Research Institute, Cairo, Egypt
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Jong-Bang Eun
- Department of Food Science and Technology, Chonnam National University, Gwangju, South Korea
| | - Jae-Han Shim
- Natural Products Chemistry Laboratory, Biotechnology Research Institute, Chonnam National University, Gwangju, South Korea
| | - A. M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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24
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Bizzaro G, Vatland AK, Pampanin DM. The One-Health approach in seaweed food production. ENVIRONMENT INTERNATIONAL 2022; 158:106948. [PMID: 34695653 DOI: 10.1016/j.envint.2021.106948] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 10/16/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Seaweeds are rich in macronutrients, micronutrients, and bioactive components and have great potential as sustainable resources in terms of both production and consumption of a desirable food. Still, the seaweed aquaculture industry's rapid growth points out challenges that need to be taken into consideration when assessing environmental integrity, animal, and human health. In this review, the seaweed aquaculture's potential impact on the wildlife and human welfare and the environmental integrity has been evaluated using the One Health approach, a principle in which human, animal, and environmental health outcomes are considered as strictly connected. This is the first effort to implement the One Health concept into the seaweed cultivation assessment, and it is meant to give new perspectives for the growth of this industry.
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Affiliation(s)
- Gianluca Bizzaro
- Department of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, NO-4036 Stavanger, Norway; Kvitsøy Seaweed AS, Langøyveien 8, NO-4180 Kvitsøy, Norway.
| | - Ann Kristin Vatland
- Department of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, NO-4036 Stavanger, Norway; Kvitsøy Seaweed AS, Langøyveien 8, NO-4180 Kvitsøy, Norway
| | - Daniela M Pampanin
- Department of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, NO-4036 Stavanger, Norway
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25
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Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract. Curr Issues Mol Biol 2021; 44:139-151. [PMID: 35723390 PMCID: PMC8929122 DOI: 10.3390/cimb44010011] [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: 11/29/2021] [Revised: 12/23/2021] [Accepted: 12/26/2021] [Indexed: 11/17/2022] Open
Abstract
The conventional approach in bioactive peptides discovery, which includes extensive bioassay-guided fractionation and purification processes, is tedious, time-consuming and not always successful. The recently developed bioinformatics-driven in silico approach is rapid and cost-effective; however, it lacks an actual physiological significance. In this study a new integrated peptidomics and in silico method, which combines the advantages of the conventional and in silico approaches by using the pool of peptides identified in a food hydrolysate as the starting point for subsequent application of selected bioinformatics tools, has been developed. Pinto bean protein extract was in vitro digested and peptides were identified by peptidomics. The pool of obtained peptides was screened by in silico analysis and structure–activity relationship modelling. Three peptides (SIPR, SAPI and FVPH) were selected as potential inhibitors of the dipeptidyl-peptidase-IV (DPP-IV) enzyme by this integrated approach. In vitro bioactivity assay showed that all three peptides were able to inhibit DPP-IV with the tetra-peptide SAPI showing the highest activity (IC50 = 57.7 μmol/L). Indeed, a new possible characteristic of peptides (i.e., the presence of an S residue at the N-terminus) able to inhibit DPP-IV was proposed.
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26
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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Carroccio A, Celano G, Cottone C, Di Sclafani G, Vannini L, D'Alcamo A, Vacca M, Calabrese FM, Mansueto P, Soresi M, Francavilla R, De Angelis M. WHOLE-meal ancient wheat-based diet: Effect on metabolic parameters and microbiota. Dig Liver Dis 2021; 53:1412-1421. [PMID: 34024731 DOI: 10.1016/j.dld.2021.04.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 04/05/2021] [Accepted: 04/19/2021] [Indexed: 12/11/2022]
Abstract
BACKGROUND & AIMS Ancient wheat varieties are considered to be healthier than modern ones, but the data are not univocal. We investigated changes in hematochemical parameters and evaluated microbiota data before and after a set period on a diet containing a whole-meal ancient wheat mix. PATIENTS AND METHODS 29 cloistered nuns were recruited. The study comprised two consecutive 30-day periods; during the first one (T1), the nuns received wheat-based foods produced with refined "modern" flour ("Simeto"); during the second one (T2) received wheat-based foods produced with an unrefined flour mix composed of "ancient" cultivars. At entry to the study (T0) and at the end of T1 and T2 hematochemical parameters and fecal microbiota and metabolome were evaluated. RESULTS At the end of T2, there was a significant reduction in serum iron, ferritin, creatinine, sodium, potassium, magnesium, total cholesterol, LDL- and HDL-cholesterol and folic acid. Furthermore, increased the abundance of cultivable enterococci, lactic acid bacteria and total anaerobes. The ability of the gut microbiome to metabolize carbohydrates increased after the period of diet containing ancient grain products. Several volatile organic compounds increased after the one month on the diet enriched with ancient grain products. CONCLUSIONS Our data showed the beneficial effects deriving from a diet including ancient whole-meal/unrefined wheat flours.
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Affiliation(s)
- Antonio Carroccio
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy.
| | - Giuseppe Celano
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
| | | | | | - Lucia Vannini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Viale G. Fanin, 42, Bologna 40127, Italy
| | - Alberto D'Alcamo
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy
| | - Mirco Vacca
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
| | - Francesco Maria Calabrese
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
| | - Pasquale Mansueto
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy
| | - Maurizio Soresi
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy
| | - Ruggiero Francavilla
- Department of Biomedical Science and Human Oncology, University "Aldo Moro" of Bari, Piazza Giulio Cesare, 11, Bari 70124, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
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Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040246] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end-products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field.
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Meena S, Kanthaliya B, Joshi A, Khan F, Arora J. Biologia futura: medicinal plants-derived bioactive peptides in functional perspective-a review. Biol Futur 2021; 71:195-208. [PMID: 34554518 DOI: 10.1007/s42977-020-00042-4] [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: 06/04/2020] [Accepted: 08/24/2020] [Indexed: 10/23/2022]
Abstract
Bioactive peptides (BPs) are 3-20 amino acid residues, with a molecular weight lower than 6 kDa; originated from the breakdown of proteins by endogenous and exogenous peptidases. While intact in protein these peptides do not exert any biological activity, but as they release from their parent protein, they exert various pharmacological activities such as antidiabetic, antihypertensive, anticancerous, anti-inflammatory, antimicrobial, antioxidant, and immunomodulatory. Such peptides exist in all living organism like plants, animals, marine organism and also present in food products derived from them. BPs obtained from dairy food products, cereals, vegetables have been gaining much more importance now-a-days, but little work has been done on bioactive peptides obtained from medicinal plants. Some of the medicinal plants such as Tinospora cordifolia Sterculia foetida, Benincasa hispida, Parkia speciosa, Linum usitatissimum, Salvia hispanica and Ziziphus jujube have been explored for bioactive peptides. Current review is aimed to provide a complete information of medicinal plants derived BPs along with the surge of new materials, new plants which will provide more solutions for handling some of the major human health problems of twenty-first century. This review will also be helpful to researchers in providing valuable information about the extraction, separation, characterization of BPs, their known peptide sequences and various pharmacological activities exerted by medicinal plants-derived bioactive peptides.
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Affiliation(s)
- Supriya Meena
- Laboratory of Bio-molecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, 313001, India
| | - Bhanupriya Kanthaliya
- Laboratory of Bio-molecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, 313001, India
| | - Abhishek Joshi
- Laboratory of Bio-molecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, 313001, India
| | - Farhana Khan
- Laboratory of Bio-molecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, 313001, India
| | - Jaya Arora
- Laboratory of Bio-molecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, 313001, India.
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Tan M, Nawaz MA, Buckow R. Functional and food application of plant proteins – a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1955918] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Melvin Tan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Roman Buckow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Centre for Advanced Food Engineering, Darlington, NSW, Australia
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Abstract
Legumes are an essential food source worldwide. Their high-quality proteins, complex carbohydrates, dietary fiber, and relatively low-fat content make these an important functional food. Known to possess a multitude of health benefits, legume consumption is associated with the prevention and treatment of cardiovascular diseases (CVD). Legume crude protein isolates and purified peptides possess many cardiopreventive properties. Here, we review selected economically valued legumes, their taxonomy and distribution, biochemical composition, and their protein components and the mechanism(s) of action associated with cardiovascular health. Most of the legume protein studies had shown upregulation of low-density lipoprotein (LDL) receptor leading to increased binding and uptake, in effect significantly reducing total lipid levels in the blood serum and liver. This is followed by decreased biosynthesis of cholesterol and fatty acids. To understand the relationship of identified genes from legume studies, we performed gene network analysis, pathway, and gene ontology (GO) enrichment. Results showed that the genes were functionally interrelated while enrichment and pathway analysis revealed involvement in lipid transport, fatty acid and triglyceride metabolic processes, and regulatory processes. This review is the first attempt to collate all known mechanisms of action of legume proteins associated with cardiovascular health. This also provides a snapshot of possible targets leading to systems-level approaches to further investigate the cardiometabolic potentials of legumes.
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Ofosu FK, Mensah DJF, Daliri EBM, Oh DH. Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention. Antioxidants (Basel) 2021; 10:518. [PMID: 33810450 PMCID: PMC8066008 DOI: 10.3390/antiox10040518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 11/23/2022] Open
Abstract
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.
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Affiliation(s)
- Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Dylis-Judith Fafa Mensah
- Department of Family and Consumer Sciences, College of Applied Science and Technology, Illinois State University, Normal, IL 61761, USA;
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Gangwon-do, Korea; (F.K.O.); (E.B.-M.D.)
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Philadelpho B, Souza V, Souza F, Santos J, Batista F, Silva M, Capraro J, De Benedetti S, Heinzl GC, Cilli E, Scarafoni A, Magni C, Ferreira E. Chromatography-Independent Fractionation and Newly Identified Molecular Features of the Adzuki Bean ( Vigna angularis Willd.) β-vignin Protein. Int J Mol Sci 2021; 22:3018. [PMID: 33809562 PMCID: PMC8000399 DOI: 10.3390/ijms22063018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/05/2021] [Accepted: 03/06/2021] [Indexed: 01/04/2023] Open
Abstract
Adzuki seed β-vignin, a vicilin-like globulin, has proven to exert various health-promoting biological activities, notably in cardiovascular health. A simple scalable enrichment procedure of this protein for further nutritional and functional studies is crucial. In this study, a simplified chromatography-independent protein fractionation procedure has been optimized and described. The electrophoretic analysis showed a high degree of homogeneity of β-vignin isolate. Furthermore, the molecular features of the purified protein were investigated. The adzuki bean β-vignin was found to have a native size of 146 kDa, and the molecular weight determined was consistent with a trimeric structure. These were identified in two main polypeptide chains (masses of 56-54 kDa) that are glycosylated polypeptides with metal binding capacity, and one minor polypeptide chain with a mass 37 kDa, wherein these features are absent. The in vitro analysis showed a high degree of digestibility of the protein (92%) and potential anti-inflammatory capacity. The results lay the basis not only for further investigation of the health-promoting properties of the adzuki bean β-vignin protein, but also for a possible application as nutraceutical molecule.
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Affiliation(s)
- Biane Philadelpho
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Victória Souza
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Fabiani Souza
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Johnnie Santos
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Fabiana Batista
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Mariana Silva
- Chemistry Institute, Sao Paulo State University, 14800-900 Araraquara, Brazil; (M.S.); (E.C.)
| | - Jessica Capraro
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Stefano De Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Giuditta C. Heinzl
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Eduardo Cilli
- Chemistry Institute, Sao Paulo State University, 14800-900 Araraquara, Brazil; (M.S.); (E.C.)
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Chiara Magni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Ederlan Ferreira
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
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Lemus-Conejo A, Grao-Cruces E, Toscano R, Varela LM, Claro C, Pedroche J, Millan F, Millan-Linares MC, Montserrat-de la Paz S. A lupine (Lupinus angustifolious L.) peptide prevents non-alcoholic fatty liver disease in high-fat-diet-induced obese mice. Food Funct 2021; 11:2943-2952. [PMID: 32267269 DOI: 10.1039/d0fo00206b] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Bioactive peptides are related to the prevention and treatment of many diseases. GPETAFLR is an octapeptide that has been isolated from lupine (Lupinus angustifolius L.) and shows anti-inflammatory properties. The aim of this study was to evaluate the potential activity of GPETAFLR to prevent non-alcoholic fatty liver disease (NAFLD) in high-fat-diet (HFD)-induced obese mice. C57BL/6J mice were fed a standard diet or HFD. Two of the groups fed the HFD diet were treated with GPETAFLR in drinking water at 0.5 mg kg-1 day-1 or 1 mg kg-1 day-1. To determine the ability of GPETAFLR to improve the onset and progression of non-alcoholic fatty liver disease, histological studies, hepatic enzyme profiles, inflammatory cytokine and lipid metabolism-related genes and proteins were analysed. Our results suggested that HFD-induced inflammatory metabolic disorders were alleviated by treatment with GPETAFLR. In conclusion, dietary lupine consumption can repair HFD-induced hepatic damage possibly via modifications of liver's lipid signalling pathways.
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Affiliation(s)
- Ana Lemus-Conejo
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain and Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Elena Grao-Cruces
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Rocio Toscano
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain and Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Lourdes M Varela
- Institute de Biomedicine of Seville, Virgen del Rocio University Hospital/CSIC/Department of Medical Physiology and Biophysic, School of Medicine, University of Seville, Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Carmen Claro
- Department of Pharmacology, Pediatrics, and Radiology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Justo Pedroche
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain
| | - Francisco Millan
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain
| | - Maria C Millan-Linares
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain and Cell Biology Unit, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain.
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
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Ma S, Li X, Sun Y, Mi R, Li Y, Wen Z, Meng N, Yi L, Du X, Li S. Enzymatic Hydrolysis of Defatted Antheraea pernyi (Lepidoptera: Saturniidae) Pupa Protein by Combined Neutral Protease Yield Peptides With Antioxidant Activity. JOURNAL OF INSECT SCIENCE (ONLINE) 2021; 21:5. [PMID: 33693805 PMCID: PMC7947994 DOI: 10.1093/jisesa/ieab013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Indexed: 06/12/2023]
Abstract
In this study, peptides were prepared from defatted Antheraea pernyi (Lepidoptera: Saturniidae) pupa protein via hydrolysis with combined neutral proteases. Single-factor tests and response surface methodology (RSM) were used to determine the optimal hydrolysis condition suitable for industrial application. Optimal hydrolysis of the defatted pupa protein was found to occur at an enzyme concentration of 4.85 g/liter, a substrate concentration of 41 g/liter, a hydrolysis temperature of 55°C, and a hydrolysis time of 10 h and 40 min. Under these conditions, the predicted and actual rates of hydrolysis were 45.82% and 45.75%, respectively. Peptides with a molecular weight of less than 2,000 Da accounted for 90.5% of the total peptides generated. Some of the peptides were antioxidant peptides as revealed by sequencing and functional analysis. The antioxidant activity of the mixed peptides was subsequently confirmed by an antioxidant activity assay. The results showed that peptides with high antioxidant activity could be obtained from the hydrolysis of A. pernyi pupa protein.
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Affiliation(s)
- Shuhui Ma
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Xuejun Li
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Yongxin Sun
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Rui Mi
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Yajie Li
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Zhixin Wen
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Nan Meng
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Li Yi
- Shanghai Jianqiao University, Shanghai, China
| | - Xingfan Du
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
| | - Shuying Li
- Liaoning Ocean and Fisheries Science Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, China
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Loader TB, Zahradka P, Ahmadi S, Taylor CG. Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:449-458. [PMID: 32648589 DOI: 10.1002/jsfa.10654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 06/16/2020] [Accepted: 07/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Various foods are known to have beneficial effects on health when consumed whole; however, there is a trend towards preparing foods from processed ingredients, and it remains unclear whether the benefits of the whole food are retained. The purpose of this study was therefore to examine whether different processing techniques affect the lowering of cholesterol and the vascular effects of black beans (Phaseolus vulgaris L.). RESULTS Beans were prepared by overnight soaking and boiling - the standard method - and by micronization, extrusion, or dehulling and boiling, and they were then fine milled. Beans prepared by the standard method were also coarse milled. These five materials were incorporated into semi-purified diets (30% wt/wt) and fed to spontaneously hypertensive rats for 4 weeks. Body weight, blood pressure, and aorta morphology were unaltered by the diets. Fasting total cholesterol was significantly reduced in rats fed micronized beans compared with extruded beans (both fine-milled) or the bean-free diet, while boiling combined with coarse milling lowered low-density lipoprotein (LDL) cholesterol. The lack of cholesterol lowering in rats fed extruded bean compared to micronized was not explained by the amount or composition of dietary fiber or resistant starch. Differences in the polyphenolic profile as determined by high-performance liquid chromatography (HPLC) were also unable to explain the variations in cholesterol-lowering capacity. CONCLUSION The present study demonstrates that processing of black beans alters the health effects observed with the whole pulse, and suggests that products prepared with processed ingredients will need to be tested empirically to establish whether the biological effects are maintained in vivo. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Tara B Loader
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
| | - Peter Zahradka
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, Canada
| | - Shokoufeh Ahmadi
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
| | - Carla G Taylor
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Albrechtsen Research Centre, Winnipeg, Canada
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, Canada
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Singh BP, Aluko RE, Hati S, Solanki D. Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives. Crit Rev Food Sci Nutr 2021; 62:4593-4606. [PMID: 33506720 DOI: 10.1080/10408398.2021.1877109] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Lifestyle-related diseases constitute a major concern in the twenty-first century, with millions dying worldwide each year due to chosen lifestyles and associated complications such as obesity, type 2 diabetes, hypertension, and hypercholesterolemia. Although synthetic drugs have been shown to be quite effective in the treatment of these conditions, safety of these compounds remains a concern. Natural alternatives to drugs include food-derived peptides are now being explored for the prevention and treatment of lifestyle-related complications. Peptides are fragments nascent in the primary protein sequences and could impart health benefits beyond basic nutritional advantages. Evidence suggests that by controlling adipocyte differentiation and lipase activities, bioactive peptides may be able to prevent obesity. Bioactive peptides act as agents against type 2 diabetes because of their ability to inhibit enzymatic activities of DPP-IV, α-amylase, and α-glucosidase. Moreover, bioactive peptides can act as competitive inhibitors of angiotensin-converting enzyme, thus eliciting an antihypertensive effect. Bioactive peptides may have a hypocholesterolemic effect by inhibiting cholesterol metabolism pathways and cholesterol synthesis. This review addresses current knowledge of the impact of food-derived bioactive peptides on lifestyle diseases. In addition, future insights on the clinical trials, allergenicity, cytotoxicity, gastrointestinal stability, and regulatory approvals have also been considered.
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Affiliation(s)
- Brij Pal Singh
- Department of Microbiology, School of Science, RK University, Rajkot, Gujarat, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Subrota Hati
- SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
| | - Divyang Solanki
- SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
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Loskutov IG, Khlestkina EK. Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain. PLANTS (BASEL, SWITZERLAND) 2021; 10:E86. [PMID: 33401643 PMCID: PMC7823506 DOI: 10.3390/plants10010086] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/30/2020] [Accepted: 12/30/2020] [Indexed: 02/08/2023]
Abstract
Cereal grains provide half of the calories consumed by humans. In addition, they contain important compounds beneficial for health. During the last years, a broad spectrum of new cereal grain-derived products for dietary purposes emerged on the global food market. Special breeding programs aimed at cultivars utilizable for these new products have been launched for both the main sources of staple foods (such as rice, wheat, and maize) and other cereal crops (oat, barley, sorghum, millet, etc.). The breeding paradigm has been switched from traditional grain quality indicators (for example, high breadmaking quality and protein content for common wheat or content of protein, lysine, and starch for barley and oat) to more specialized ones (high content of bioactive compounds, vitamins, dietary fibers, and oils, etc.). To enrich cereal grain with functional components while growing plants in contrast to the post-harvesting improvement of staple foods with natural and synthetic additives, the new breeding programs need a source of genes for the improvement of the content of health benefit components in grain. The current review aims to consider current trends and achievements in wheat, barley, and oat breeding for health-benefiting components. The sources of these valuable genes are plant genetic resources deposited in genebanks: landraces, rare crop species, or even wild relatives of cultivated plants. Traditional plant breeding approaches supplemented with marker-assisted selection and genetic editing, as well as high-throughput chemotyping techniques, are exploited to speed up the breeding for the desired genotуpes. Biochemical and genetic bases for the enrichment of the grain of modern cereal crop cultivars with micronutrients, oils, phenolics, and other compounds are discussed, and certain cases of contributions to special health-improving diets are summarized. Correlations between the content of certain bioactive compounds and the resistance to diseases or tolerance to certain abiotic stressors suggest that breeding programs aimed at raising the levels of health-benefiting components in cereal grain might at the same time match the task of developing cultivars adapted to unfavorable environmental conditions.
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Affiliation(s)
- Igor G. Loskutov
- Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg 190000, Russia;
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Gong X, An Q, Le L, Geng F, Jiang L, Yan J, Xiang D, Peng L, Zou L, Zhao G, Wan Y. Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production. Crit Rev Food Sci Nutr 2020; 62:2855-2871. [PMID: 33325758 DOI: 10.1080/10408398.2020.1860897] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins. Cereal protein peptides have good application potential as antioxidant, antibacterial, anti-inflammatory and anticancer compounds, in lowering blood pressure, controlling blood sugar, and inhibiting thrombosis. This article reviews the literature on the functional properties, mechanisms of action, and applications of cereal protein peptides in the food industry with two perspectives, and summarizes the methods for their preparation and identification. The biologically active peptides derived from different grain proteins have varied main functional properties, which may be related to the differences in the amino acid composition and protein types of different grains. On this basis, the structure-activity relationship of cereal protein peptides was discussed. The advancement of identification technology makes the integration of bioinformatics and bioactive peptide research closer. Bioinformatics by combination of online database, computer simulation and experimental verification is helpful to in-deep study the structure-activity relationship of biologically active peptides, and improve efficiency in the process of obtaining target peptides with less cost. In addition, the application of cereal protein peptides in the food industry is also discussed.
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Affiliation(s)
- Xuxiao Gong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Qi An
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liqing Le
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liangzhen Jiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R China.,School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R China
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Valenzuela Zamudio F, Segura Campos MR. Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 diabetes. Crit Rev Food Sci Nutr 2020; 62:2707-2721. [PMID: 33305588 DOI: 10.1080/10408398.2020.1857683] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Worldwide prevalence of Type 2 Diabetes (T2D) has become a major concern with several implications for public health, economy, and social well-being, especially in developing countries. Conventional pharmacological management of T2D have proved effective, but possess underlying side effects, leading the scientific community to research alternative compounds that exert beneficial effects on current therapeutic targets of T2D. Bioactive peptides (BAPs) from food sources, have shown relative advantages in this matter, moreover, BAPs have proved to impart anti-diabetic activity through one or more mechanisms such as enzymatic inhibition of α-glucosidase, α-amylase and DPP-IV. Several plants and animal have been used as protein sources of anti-diabetic BAPs, in the sense of this matter, the pseudo-cereals amaranth and quinoa, along with the ancestral grain chia, have gained attention. Due, to their high protein content and balanced amino-acid composition, along with proved anti-diabetic features, the three seeds are top choices for the obtention of anti-diabetic BAPs. With a comprehensive overview of the most recent reported in silico and in vitro anti-diabetic studies in relation to biomarkers α-glucosidase, α-amylase and DPP-IV, the present review aims to examine the current knowledge of amaranth, quinoa and chia derived anti-diabetic BAPs and their effects on T2D therapeutic markers.
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Chan-Zapata I, Sandoval-Castro C, Segura-Campos MR. Proteins and peptides from vegetable food sources as therapeutic adjuvants for the type 2 diabetes mellitus. Crit Rev Food Sci Nutr 2020; 62:2673-2682. [PMID: 33297733 DOI: 10.1080/10408398.2020.1857331] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Proteins and peptides are fundamental components of the cereals, pseudocereals, and legumes, giving them numerous health-beneficial properties. Previous studies have demonstrated that these molecules exerted effects on current therapeutic targets related to type 2 diabetes mellitus, such as incretin hormones (responsible for appetite suppression), dipeptidyl peptidase IV (an enzyme involved in the inactivation and degradation of the incretin hormones), and glucose transporters (molecules that transport glucose in or out of cells). Therefore, this review presents the current biological activity of protein derivatives and peptides isolated from cereals, pseudocereals, and legumes on these therapeutic markers, highlighting their potential as a possible pharmacological treatment for type 2 diabetes mellitus.
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Affiliation(s)
- Ivan Chan-Zapata
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México
| | - Carlos Sandoval-Castro
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán. Carretera Mérida-Xmatkuil Km, Mérida, Yucatán, México
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Estévez N, Fuciños P, Fuciños C, Jauregi P, Tovar CA, Rúa ML. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Shaik MI, Sarbon NM. A Review on Purification and Characterization of Anti-proliferative Peptides Derived from Fish Protein Hydrolysate. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1812634] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mannur Ismail Shaik
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
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Nitrogen Fixation in Pozol, a Traditional Fermented Beverage. Appl Environ Microbiol 2020; 86:AEM.00588-20. [PMID: 32503911 DOI: 10.1128/aem.00588-20] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 06/03/2020] [Indexed: 11/20/2022] Open
Abstract
Traditional fermentations have been widely studied from the microbiological point of view, but little is known from the functional perspective. In this work, nitrogen fixation by free-living nitrogen-fixing bacteria was conclusively demonstrated in pozol, a traditional Mayan beverage prepared with nixtamalized and fermented maize dough. Three aspects of nitrogen fixation were investigated to ensure that fixation actually happens in the dough: (i) the detection of acetylene reduction activity directly in the substrate, (ii) the presence of potential diazotrophs, and (iii) an in situ increase in acetylene reduction by inoculation with one of the microorganisms isolated from the dough. Three genera were identified by sequencing the 16S rRNA and nifH genes as Kosakonia, Klebsiella, and Enterobacter, and their ability to fix nitrogen was confirmed.IMPORTANCE Nitrogen-fixing bacteria are found in different niches, as symbionts in plants, in the intestinal microbiome of several insects, and as free-living microorganisms. Their use in agriculture for plant growth promotion via biological nitrogen fixation has been extensively reported. This work demonstrates the ecological and functional importance that these bacteria can have in food fermentations, reevaluating the presence of these genera as an element that enriches the nutritional value of the dough.
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Mason E, L’Hocine L, Achouri A, Pitre M, Karboune S. Health Promoting Bioactive Properties of Novel Hairless Canary Seed Flour after In Vitro Gastrointestinal Digestion. Foods 2020; 9:E932. [PMID: 32674503 PMCID: PMC7404810 DOI: 10.3390/foods9070932] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/27/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023] Open
Abstract
The bioactive properties and health-promoting effects of two novel yellow (C09052, C05041) and two brown (Calvi, Bastia) hairless canary seed (Phalaris canariensis L.) cultivars were investigated in comparison to two common cereal grains (wheat and oat). The cereal flours were digested using the standardized INFOGEST in vitro human gastrointestinal digestion model. The three-kilo dalton molecular weight cutoff (3 kDa MWCO) permeate of the generated digestates was assessed in vitro for their antioxidant, chelating, antihypertensive and antidiabetic activities. The results showed no significant differences in studied bioactivities between yellow and brown canary seed cultivars, except for antioxidant activity by the DPPH and chelating Fe2+ assays, where brown cultivars had higher activities. Canary seeds had superior or equivalent antioxidant activity than those from oat and wheat. The anti-hypertensive activity (Angiotensin-converting enzyme (ACE) inhibition) in yellow canary seed cultivars was significantly higher than that of oat and wheat, particularly for C09052 and Calvi varieties. Peptides exhibiting the highest antihypertensive activity from the permeate of the C09052 canary seed variety were further fractionated and identified by mass spectrometry. Forty-six peptides were identified belonging to 18 proteins from the Pooideae subfamily. Fourteen of the parent proteins were homologous to barley proteins. Peptides were analyzed in silico to determine potential bioactivity based on their amino acid composition. All 46 peptides had potential anti-hypertensive and anti-diabetic activities and 20 had potential antioxidant activity, thereby validating the in vitro assay data. Canary seed peptides also exhibited potential antiamnestic, antithrombotic, immunostimulating, opioid and neuro-activity, demonstrating important potential for health promoting effects, particularly against cardiovascular disease.
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Affiliation(s)
- Emily Mason
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | - Lamia L’Hocine
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Allaoua Achouri
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Mélanie Pitre
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada; (E.M.); (A.A.); (M.P.)
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada;
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Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in Primary Human Monocytes. Foods 2020; 9:foods9070854. [PMID: 32630013 PMCID: PMC7404777 DOI: 10.3390/foods9070854] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 06/12/2020] [Accepted: 06/29/2020] [Indexed: 02/07/2023] Open
Abstract
Bioactive protein hydrolysates have been identified in several sources as possible agents in the prevention and treatment of many diseases. A wheat gluten (WG) concentrate was hydrolyzed by Alcalase under specific conditions. The resulting hydrolysates were evaluated by in vitro cell-free experiments leading to the identification of one bioactive WG protein hydrolysate (WGPH), which was used at 50 and 100 μg/mL on primary human monocytes. Reactive oxygen species (ROS) and nitrite levels and RT-qPCR and ELISA techniques were used to analyze the functional activity of WGPH. Our results showed that WGPH hydrolyzed in 45 min (WGPH45A) down-regulated gene expression of Interleukin (IL)-1β, IL-6, IL-17, and Interferon gamma (IFNγ) and reduced cytokine release in lipopolysaccharide (LPS)-stimulated monocytes. In addition, WGPH45A down-regulated gene-related to atherosclerotic onset. Our results suggest that WGPH45A has a potent anti-inflammatory and atheroprotective properties, reducing the expression of gene-related inflammation and atherosclerosis that could be instrumental in maintaining cardiovascular homeostasis.
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El Mecherfi KE, Todorov SD, Cavalcanti de Albuquerque MA, Denery-Papini S, Lupi R, Haertlé T, Dora Gombossy de Melo Franco B, Larré C. Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods 2020; 9:foods9060792. [PMID: 32560210 PMCID: PMC7353565 DOI: 10.3390/foods9060792] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 12/12/2022] Open
Abstract
Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.
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Affiliation(s)
- Kamel-Eddine El Mecherfi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Svetoslav Dimitrov Todorov
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Marcela Albuquerque Cavalcanti de Albuquerque
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Sandra Denery-Papini
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Roberta Lupi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Thomas Haertlé
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Bernadette Dora Gombossy de Melo Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Colette Larré
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
- Correspondence: ; Tel.: +33-(0)2-40-67-51-31
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Lafarga T, Acién-Fernández FG, Garcia-Vaquero M. Bioactive peptides and carbohydrates from seaweed for food applications: Natural occurrence, isolation, purification, and identification. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101909] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Morales D, Miguel M, Garcés-Rimón M. Pseudocereals: a novel source of biologically active peptides. Crit Rev Food Sci Nutr 2020; 61:1537-1544. [PMID: 32406747 DOI: 10.1080/10408398.2020.1761774] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The interest in the research about underexploited foods has increased in the last two decades. Pseudocereals have been consumed by the ancient populations for hundreds of years. These plants that do not belong to the family of cereals, but that have properties and uses similar to them, stand out among underexploited foods. Some of the most representative species are quinoa, amaranth, chia and buckwheat. They do not contain gluten but high valued proteins and peptides can be obtained from them, as well as other nutritional and bioactive compounds such as flavonoids, phenolic acids, fatty acids, vitamins and minerals. Anticancer, antioxidant, anti-inflammatory, hypocholesterolemic and antihypertensive properties have been found and postulated for pseudocereals protein derived peptides. These interesting characteristics of pseudocereals are producing an increase of the relevance of these crops. The purpose of this work was to carry out an exhaustive revision of the scientific literature describing the biological activities of peptides and protein hydrolysates obtained from the most widely studied pseudocereals: quinoa, amaranth, chia and buckwheat.
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Affiliation(s)
- Diego Morales
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM + CSIC), Universidad Autónoma de Madrid, Madrid, Spain
| | - Marta Miguel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Marta Garcés-Rimón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain.,Grupo de Biotecnología Alimentaria, Instituto de Investigaciones Biosanitarias, Universidad Francisco de Vitoria, Madrid, Spain
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Sharma P, Kaur H, Kehinde BA, Chhikara N, Sharma D, Panghal A. Food-Derived Anticancer Peptides: A Review. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10063-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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