Bioactive peptides encrypted in milk proteins: proteolytic activation and thropho-functional properties

Meisel, Hans; Bockelmann, Wilhelm

doi:10.1007/978-94-017-2027-4_10

Cited by 102 publications

(137 citation statements)

References 33 publications

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“…Peptides identified in all the fractions were compared with the published amino acid sequence of active peptides to determine the bioactive and sensory-active peptides and then were listed in Table III, according to the increasing order of M + H + . Most of these have previously demonstrated ACE-inhibitory activity and some such as LSP, YG, YW, LQP, PLGPP, completely or partly matched the identified peptides in this experiment 3,13,20,31,33,36,37 . As antioxidative peptides, they also completely or partly matched with published amino acid sequence of peptides, 20,31 .…”

Section: Potential Activity Of the Peptidessupporting

confidence: 79%

“…Most of these have previously demonstrated ACE-inhibitory activity and some such as LSP, YG, YW, LQP, PLGPP, completely or partly matched the identified peptides in this experiment 3,13,20,31,33,36,37 . As antioxidative peptides, they also completely or partly matched with published amino acid sequence of peptides, 20,31 . These bioactive peptides could partly contribute to health care when used as an ingredient in traditional Chinese medicine.…”

Section: Potential Activity Of the Peptidessupporting

confidence: 79%

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Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

Han

2011

Journal of the Institute of Brewing

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The aim of this work was to increase the general knowledge of peptide identification and to examine the low molecular weight peptides in Chinese rice wine (Huang Jiu) as there are very few publications in the literature on this topic. Chinese rice wine (Huang Jiu) has a high content of peptides and more than 500 peptides have been tentatively identified by ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-MS/MS), including 43 potential bioactive peptides and 3 sensory-active peptides, based on published references to date. These peptides have been tentatively identified according to the MS/MS spectra which produced sufficient information of product ions (complementary y ions and b ions). Results from this work indicated that it is feasible to produce rice wine with rich bioactive peptides and that there is potential to examine for rice wine authenticity and traceability based on the origin of the peptides.

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Section: Potential Activity Of the Peptidessupporting

confidence: 79%

Section: Potential Activity Of the Peptidessupporting

confidence: 79%

Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

Han

2011

Journal of the Institute of Brewing

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“…However, peptides specific to this strain belong to the interesting group of peptides comprising an alternation of prolyl and other amino acid residues. These peptides are generally endowed with one or several biological activities, including ACE inhibition, immunomodulation and opioid activity, as summarised in Table II [3,11]. An accumulation of such peptides is also interesting insofar as their high proline content suggests they may be more resistant than other peptides to further proteolysis.…”

Section: Potential Bio-activities Of Supernatantsmentioning

confidence: 99%

“…In fact, bio-active peptides are released either during the in vivo gastrointestinal digestion of appropriate precursors or during food processing by endogenous or microbial enzymes. The wellestablished bio-activities recently reviewed by Meisel [11] concern the treatment of diarrhoea, hypertension, thrombosis, dental disease, immunodeficiency and an increase in mineral absorption. The relationship between peptide structures and bio-activities has not been elucidated in all cases, even though it has been shown that peptides exhibiting the same activity usually share the same structural features.…”

Section: Introductionmentioning

confidence: 99%

Article

Algaron

Miranda

Bars

et al. 2003

Lait

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-The proteolytic system of lactic acid bacteria has been characterised in detail and numerous modified strains with null or increased specific proteolytic activities have been constructed or identified among natural strains. Based on this knowledge, our objective was to ferment milk with modified strains and produce mixtures of peptides with specific features corresponding to potential bio-activities. We used a collection of Lactococcus lactis negative mutants for peptidase activities available in the laboratory to ferment the milk. In particular, we focused our work on mutants lacking either aminopeptidase N, X-prolyl dipeptidyl aminopeptidase or tripeptidase in order to test their ability to form peptides with immunomodulating or antihypertensive activities. At the end of fermentation, supernatants were fractionated by RP-HPLC. Each fraction collected was analysed by Maldi-Tof MS and sequencing. We observed that mutants accumulated specific peptides consistent with the specificity of the missing peptidases. Some of the peptides identified present similarities with peptides having immunomodulating or anti-hypertensive effects. One of these was quantified. At the same time, we observed that the inhibition of angiotensin converting enzyme was stronger in supernatants obtained with mutant strains than in supernatant obtained using the wild-type strain. In conclusion, we showed that in some cases, modifications to the proteolytic system of Lactococcus lactis gave rise to significant differences in the mixtures of peptides produced during milk fermentation. The differences in bio-activity of these peptide mixtures were only partially determined in vitro and evidently need to be demonstrated in vivo. Exploitation of the biodiversity of the proteolytic system of lactic acid bacteria may enable a direct application of this work and undoubtedly a promising means of directly producing natural bio-active peptides in fermented milk products. Milk fermentation / Lactococcus lactis / bio-active peptide / proteolysis / mutantRésumé -Conséquences de modifications du système protéolytique de Lactococcus lactis sur l'accumulation de peptides potentiellement bio-actifs pendant la fermentation du lait. Le système protéolytique des bactéries lactiques a été caractérisé en détail et de nombreuses souches aux activités protéolytiques modifiées ont été construites ou identifiées parmi des souches sauvages. Notre objectif est de produire des mélanges de peptides ayant des activités biologiques, en utilisant ces souches modifiées pour fermenter le lait. Pour cela, nous avons utilisé une collection de mutants de Lactococcus lactis dont certaines activités peptidasiques ont été supprimées. En particulier, nous nous sommes intéressés à des souches n'ayant plus l'aminopeptidase N, la X-prolyl-dipeptidyl aminopeptidase, ou la tripeptidase pour tester leur aptitude à former des peptides ayant des activités * Corresponding author: algaron@jouy.inra.fr 116 F. Algaron et al.

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“…The main components are protein, fat, carbohydrate, minerals and vitamins. However, the bioactive peptides (eg casomorphins, a-and b-lactorphin, immunopeptides, lactoferricin or phosphopeptides), which are claimed to be health-enhancing components, should not be overlooked (Meisel & Bockelmann, 1999). The beneficial health properties of these products and their use in the treatment of body ailments dates back to few thousands years ago; they have been also mentioned in Biblical scriptures, and some ancient scientists have prescribed them as medicine for curing metabolic disorders of the stomach and the intestine (Oberman & Libudzisz, 1998).…”

Section: Historical Background On Probiotic Fermented Milksmentioning

confidence: 99%

Fermented milks: a historical food with modern applications–a review

2002

Eur J Clin Nutr

160

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Background: This paper was presented at the symposium which was organized by Instituto Danone Mexico in May 2001, and it provides an overview of the current scientific knowledge on fermented milks concerning the historical developments, manufacturing stages, classification of such products, and nutritional aspects. Particular attention has been paid to the human health benefits associated with the consumption of these products, the use of probiotic starter cultures and their industrial applications, and the significance of using a trained sensory panel for the evaluation of probiotic fermented milks made with different commercial blends of starter cultures. The paper also highlights the future research areas for the exploitation of starter microflora (Lactobacillus, Bifidobacterium and Enterococcus species) in fermented milk products. Conclusion: This review indicates that the complex metabolism of the starter cultures is well established; however, more information is still needed on specific microbial metabolites such as polymerization of milk sugars for the production of exopolysaccharides and the modification of the milk peptides and secretion of bacteriocins. More clinical studies are still required to establish the 'functional' health benefits of probiotic fermented milks to humans. Sponsorship: The visit to Mexico City was supported by Instituto Danone Mexico.

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Bioactive peptides encrypted in milk proteins: proteolytic activation and thropho-functional properties

Cited by 102 publications

References 33 publications

Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

Article

Fermented milks: a historical food with modern applications–a review

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