Advances in analytical techniques coupled to in vitro bioassays in the search for new peptides with functional activity in effect-directed analysis

Guerra-Fajardo, Luz Dary; Pérez, Jessy Pavón; Almirall, Alejandro Vallejos; Pereira, Diego Jorquera

doi:10.1016/j.foodchem.2022.133784

Cited by 3 publications

(2 citation statements)

References 151 publications

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“…Bioactive peptides are categorized by origin. Most of them are endogenous, rather than exogenous (acquired from diet) [45]. Several peptides have been discovered from complex macroalgal protein hydrolysates, which makes it difficult to identify their amino acid sequences.…”

Section: Purification Of Peptidesmentioning

confidence: 99%

Development of Bioactive Peptides Derived from Red Algae for Dermal Care Applications: Recent Advances

et al. 2023

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Bioactive peptides produced from proteinaceous red algae biomass with varied structures have garnered much attention in biological applications and production. Unfortunately, there have been few studies on developing approaches to feasible bioactive peptide production and purification. Our goal with this article is to explore the latest trends in easily applicable approaches for extracting bioactive peptides for cutaneous applications. Bibliometric statistics show that the number of scientific publications is growing, with Asia ranking as the highest producer. Peptide purity and bioactivity are the most important factors to consider while extracting and identifying peptides using various separation techniques. To generate novel bioactive peptides with high yield and low cost, future research should focus on increasing the yields and improving the separation methods. Moreover, human clinical trials should be conducted to validate their potential health benefits. Thus, the final objective of this literature review was to give an insight into the bioactive properties of red algae-derived peptides, which have proven potential for dermal application with anti-melanogenic, collagenogenic, antioxidant, antiaging, and photoprotective activities, etc. Moreover, it covers the algal peptides’ scope for use in nutraceuticals and pharmaceuticals, and future studies for their emerging applications.

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Section: Purification Of Peptidesmentioning

confidence: 99%

Development of Bioactive Peptides Derived from Red Algae for Dermal Care Applications: Recent Advances

et al. 2023

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“…The literature also describes that this interaction varies according to the type of liver during emulsification, where chicken liver exhibits the potential to increase pH product values [27]. Fat effects on meat and meat product textures have been extensively studied, with higher fat contents associated with less firm and more juicy products [28].…”

Section: Macro-and Micronutrient Pâté Contentsmentioning

confidence: 99%

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Magalhães,

Moebus,

Castagna

et al. 2023

Foods

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The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the thighs being the most marketed in comparison to other carcass portions. In this sense, liver pâté is a traditional food consumed worldwide, mainly in European countries, and may be prepared by incorporating bullfrog meat by-products and certain viscera. In this context, the aim of the present study was to develop a pâté product based on a mixture comprising 50% grounded bullfrog torso meat and 50% liver paste, with each treatment incorporating 10% liver paste increments, totaling five final mixtures. The nutritional compositions and physicochemical, microbiological, and toxicological characteristics of each mixture were assessed. The dry matter percentage of the prepared product was determined to be 27.00%, while mineral content was 1.45%, lipid content was 4.00%, and total protein content was 20.00%. Finally, microbiological counts were in agreement with current food safety regulations. The developed pâté serves as a standard, recycling underused industrial materials, adding value to the production chain at low operational costs, creating a more accessible market, and promoting the popularization of this type of meat.

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Novel and efficient techniques in the discovery of antioxidant peptides

Zhang,

Li,

Ren

et al. 2023

Critical Reviews in Food Science and Nutrition

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Advances in analytical techniques coupled to in vitro bioassays in the search for new peptides with functional activity in effect-directed analysis

Cited by 3 publications

References 151 publications

Development of Bioactive Peptides Derived from Red Algae for Dermal Care Applications: Recent Advances

Development of Bioactive Peptides Derived from Red Algae for Dermal Care Applications: Recent Advances

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Novel and efficient techniques in the discovery of antioxidant peptides

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