Bioavailability and Safety of Food Peptides

Mejı́a, Elvira González de; Villaluenga, Cristina Martínez; Fernández, Dina; Urado, Daisuke; Satô, Kenji

doi:10.1201/b11768-13

Cited by 4 publications

(5 citation statements)

References 65 publications

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“…However, Dia and others () suggest that larger bioactive peptides from legumes can be absorbed by the human gastrointestinal system. De Mejia and others () concluded that there is evidence of how food bioactive peptides are bioavailable and can be absorbed into the body, and proposed the mechanisms involved as the transcellular movements of cell penetrating peptides (CPPs), the paracellular pathway, and specific transporters (PEPT1, PEPT2). The potential biological function of sequenced peptides was evaluated in silico (Table ) using the BIOPEP database.…”

Section: Resultsmentioning

confidence: 99%

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase‐IV

Mojica

Chen

Mejı́a

2014

Journal of Food Science

114

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The objective of this research was to determine the bioactive properties of the released peptides from commercially available precook common beans (Phaseolus vulgaris). Bioactive properties and peptide profiles were evaluated in protein hydrolysates of raw and commercially precooked common beans. Five varieties (Black, Pinto, Red, Navy, and Great Northern) were selected for protein extraction, protein and peptide molecular mass profiles, and peptide sequences. Potential bioactivities of hydrolysates, including antioxidant capacity and inhibition of α-amylase, α-glucosidase, dipeptidyl peptidase-IV (DPP-IV), and angiotensin converting enzyme I (ACE) were analyzed after digestion with pepsin/pancreatin. Hydrolysates from Navy beans were the most potent inhibitors of DPP-IV with no statistical differences between precooked and raw (IC50 = 0.093 and 0.095 mg protein/mL, respectively). α-Amylase inhibition was higher for raw Red, Navy and Great Northern beans (36%, 31%, 27% relative to acarbose (rel ac)/mg protein, respectively). α-Glucosidase inhibition among all bean hydrolysates did not show significant differences; however, inhibition values were above 40% rel ac/mg protein. IC50 values for ACE were not significantly different among all bean hydrolysates (range 0.20 to 0.34 mg protein/mL), except for Red bean that presented higher IC50 values. Peptide molecular mass profile ranged from 500 to 3000 Da. A total of 11 and 17 biologically active peptide sequences were identified in raw and precooked beans, respectively. Peptide sequences YAGGS and YAAGS from raw Great Northern and precooked Pinto showed similar amino acid sequences and same potential ACE inhibition activity. Processing did not affect the bioactive properties of released peptides from precooked beans. Commercially precooked beans could contribute to the intake of bioactive peptides and promote health.

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Section: Resultsmentioning

confidence: 99%

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase‐IV

Mojica

Chen

Mejı́a

2014

Journal of Food Science

114

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“…Peptides in the 75% ethanol-soluble fraction were derivatized with AccQ as described previously. 16,17 The derivatives were resolved on an Inertsil ODS-3 column (2 mm i.d. × 250 mm).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The concentration of elastin-derived peptides Pro-Gly, Val-Gly, and Gly-Val in plasma from 6 healthy volunteers (mean age 37.4 ± 14.8) at 0, 30, 60, 120, 240, and 420 min after ingestion was estimated by LC–MS/MS using Q-TRAP 3200 (AB SCIEX, Foster City, CA). Peptides in the 75% ethanol-soluble fraction were derivatized with AccQ as described previously. , The derivatives were resolved on an Inertsil ODS-3 column (2 mm i.d. × 250 mm).…”

Section: Methodsmentioning

confidence: 99%

Identification of Food-Derived Elastin Peptide, Prolyl-Glycine (Pro-Gly), in Human Blood after Ingestion of Elastin Hydrolysate

Shigemura

Nakaba²,

Sugawara³

et al. 2012

J. Agric. Food Chem.

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Elastin hydrolysate has apparent beneficial effects, and the food-derived peptide prolyl-glycine (Pro-Gly) is present in human blood after oral ingestion. Following ingestion of elastin hydrolysate (10 g/60 kg body weight) by healthy human volunteers, peripheral blood was used to prepare plasma samples from which peptides were extracted by solid phase extraction and fractionated by size-exclusion chromatography (SEC). Peptides in the SEC fractions were derivatized with phenyl isothiocyanate (PITC) and resolved by reversed phase (RP)-HPLC. Pro-Gly was the major food-derived elastin peptide, reaching a maximum (18 μM) at 30 min after ingestion, and decreasing to approximately 20% at 4 h after ingestion. Finally, in cell culture, levels of Pro-Gly in the medium above 0.1 μg/mL significantly enhanced elastin synthesis of normal human dermal fibroblasts (NHDF) without affecting the rate of cell proliferation.

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“…In general, cereal-derived peptides have been shown to possess opiate, antithrombotic, anticancer, antihypertensive, immunomodulatory, mineral-binding, antimicrobial, and antioxidant properties (de Mejia et al, 2012 ). Various bioactive peptides have been found and reported in maize (Tnani et al, 2013 ; Li et al, 2014 ).…”

Section: Maize As a Source Of Bioactive Peptidesmentioning

confidence: 99%

“…Cereals such as wheat, rice, barley, rye, and maize have been recently identified as new sources of bioactive peptides. High quality cereal proteins are an important source of bioactive peptides, which consist of distinctive amino acid sequences, and which, once they are released, could display diverse functionalities (de Mejia et al, 2012 ; Zambrowicz et al, 2013 ). Cereal bioactive peptides have been a part of the human diet for centuries.…”

Section: Introductionmentioning

confidence: 99%

Anti-Cancer Activity of Maize Bioactive Peptides

et al. 2017

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Cancer is one of the main chronic degenerative diseases worldwide. In recent years, consumption of whole-grain cereals and their derivative food products has been associated with a reduced risk of various types of cancer. The main biomolecules in cereals include proteins, peptides, and amino acids, all of which are present in different quantities within the grain. Some of these peptides possess nutraceutical properties and exert biological effects that promote health and prevent cancer. In this review, we report the current status and advances in knowledge regarding the bioactive properties of maize peptides, such as antioxidant, antihypertensive, hepatoprotective, and anti-tumor activities. We also highlight the potential biological mechanisms through which maize bioactive peptides exert anti-cancer activity. Finally, we analyze and emphasize the potential applications of maize peptides.

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Bioavailability and Safety of Food Peptides

Cited by 4 publications

References 65 publications

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase‐IV

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase‐IV

Identification of Food-Derived Elastin Peptide, Prolyl-Glycine (Pro-Gly), in Human Blood after Ingestion of Elastin Hydrolysate

Anti-Cancer Activity of Maize Bioactive Peptides

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