Biologically Active Food Proteins and Peptides in Health: An Overview

Mine, Yoshinori; Li‐Chan, Eunice C.Y.

doi:10.1002/9780813811048.ch1

Cited by 21 publications

(20 citation statements)

References 12 publications

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“…While natural phenolic antioxidants as food ingredients are of general effectiveness in promoting the overall health, the protection of the gastrointestinal tract health seems to be most obvious because absorption is not required (Halliwell, Rafter, & Jenner, 2005). Unlike most non-protein antioxidants that have the exclusive role of stabilizing free radicals and inhibiting radical propagation, antioxidant peptides may exert other biological functionalities, for example, antihypertensive, anticancer, antimicrobial, immunomodulatory, and opioid activities (Mine, Li-Chan, & Jiang, 2010). Thus, naturally occurring antioxidant peptides and those derived from protein hydrolysis are now considered as novel and potential food ingredients to promote human health.…”

Section: Health Promotionmentioning

confidence: 99%

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

2016

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Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.

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Section: Health Promotionmentioning

confidence: 99%

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

2016

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“…Also, food processing and enzymes from microorganism or plants can cause proteolysis and release of potential BPs. The biological activities of the released peptides depend on the initial protein source, the enzyme employed, and the processing conditions used (Mine and others ). Many BPs have common structural properties, including a relatively short residue length, hydrophobic amino acid residues, and the presence of Arg, Lys, and Pro (Marambe and Wanasundara ).…”

Section: Bioactive Peptides (Bps)mentioning

confidence: 99%

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

López-Barrios

Gutiérrez-Uribe

Serna‐Saldívar

2014

Journal of Food Science

145

100

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Abstract:Bioactive peptides (BPs) are amino acid sequences derived from food proteins. Their relevance lies in the biological activities they have once they are released from the parent protein. BPs or protein hydrolysates can be commercialized as nutraceutical products or functional ingredients according to their activities. Different food protein sources have been researched for their potential to generate BPs. However, with the exception of lunasin (derived from soy), animal protein sources have been predominantly exploited as commercial BPs sources. On the other hand, pulses have shown diverse BP contents without further impact on their commercialization. Pulses are a rich source of protein in the human diet and their consumption has been associated with the prevention of chronic diseases. The beneficial effect in human health has been related to their micronutrients, phytochemical bioactive compounds, and recently BPs. This article reviews the current literature about pulse protein hydrolysates and BPs with proved angiotensin converting enzyme inhibitory, antioxidant, cancer preventing, and other health promoting activities. Proteolysis process is commonly achieved by digestive and microorganism enzymes. BP purification and identification has consisted mainly on size segregation procedures followed by mass spectrometry techniques. Hydrolysis time, peptide size, and hydrophobicity are employed as process variants and structural features relevant for the BP activities. Finally, some considerations about industrial processing and BPs used as functional food ingredients were reviewed.

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“…Enzymatic hydrolysis of food proteins releases peptides that are reported to have various bioactivities (Mine et al, 2010). In particular, milk protein-derived peptides have been studied for their potential to act as agents having anti-cancer, opioid, anti-hypertensive, ACE inhibitory and antioxidant activities (Nongonierma et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi‐pilot scale

O’Keeffe

Conesa

Fitzgerald

2017

Int J of Food Sci Tech

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Summary Antioxidant and angiotensin converting enzyme (ACE) inhibitory peptides were identified in a 5 kDa ultrafiltration permeate of a whey protein hydrolysate generated at semi‐pilot scale. Further laboratory scale ultrafiltration of this 5 kDa permeate resulted in a 0.65 kDa permeate with antioxidant, (1.11 ± 0.074 μmol TE per mg dry weight, oxygen radical absorbance capacity, ORAC) and ACE inhibitory (ACE IC50 0.215 ± 0.043 mg mL−1) activities. Semi‐preparative (SP) reverse phase high‐performance liquid chromatography (RP‐HPLC) of the 0.65 kDa permeate resulted in a fraction (SP_F3) with a 4.4‐fold increase in ORAC activity (4.83 ± 0.45 μmol TE mg dry weight) and a 1.3‐fold increase in ACE inhibitory activity (84.35 ± 1.36% inhibition when assayed at 0.28 mg mL−1). Peptides within SP_F3 were identified using UPLC‐ESI‐MS/MS. Met‐Pro‐Ile had the highest ORAC activity (205.75 ± 12.08 μmol TE per mmol peptide) while Met‐Ala‐Ala and Val‐Ala‐Gly‐Thr had the highest ACE inhibitory activities (IC50:515.50 ± 1.11 and 610.30 ± 2.41 μm, respectively).

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Biologically Active Food Proteins and Peptides in Health: An Overview

Cited by 21 publications

References 12 publications

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi‐pilot scale

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