Casein hydrolysate and derived peptides stimulate mucin secretion and gene expression in human intestinal cells

Martínez-Maqueda, Daniel; Miralles, Beatriz; Cruz-Huerta, Elvia; Recio, Isidra

doi:10.1016/j.idairyj.2013.03.010

Cited by 42 publications

(26 citation statements)

References 30 publications

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“…Mucins are synthesized and secreted by specialized cells in intestinal epithelium, called goblet cells. In healthy mammas, there is a dynamic balance between mucin release by goblet cells and mucin loss through physical and proteolytic processes (Mart ınez-Maqueda et al, 2013a, b). In addition to internal factors such as hormones and cytokines, dietary regulation of mucin secretion has also been mentioned (Morel et al, 2003;Burger-van et al, 2009;Moughan et al, 2013).…”

Section: Prebiotic Effectsmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

131

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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Section: Prebiotic Effectsmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

131

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“…From the ␣ s1 -casein sequence, peptides f144-149 (AYFYPEL) and f143-149 (YFYPEL) were generated during digestion. Both peptides have been previously found to exert antioxidant activity [31,33], and mucin secretory activity in HT29-MTX cells [35]. In addition, the second one has demonstrated potent antihypertensive activity [34] (Table 1).…”

Section: Identification Of Peptides After Simulation Of Gastrointestimentioning

confidence: 99%

“…L. Sánchez-Rivera et alElectrophoresis 2014,35,[1627][1628][1629][1630][1631][1632][1633][1634][1635][1636] …”

mentioning

confidence: 99%

Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion

et al. 2014

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It is increasingly evident that digestion can affect the biological activity of cheese by the release of new active peptides from their precursors or, on the contrary, giving rise to fragments without activity. The characterization of the peptidome of a Spanish blue cheese, Valdeón, has been conducted before and after gastrointestinal digestion, and the digests have been compared to those obtained from pasteurized skimmed milk powder (SMP) using a bioinformatics platform. Peptidomic profiling of digests revealed several regions that are especially resistant to digestion (among them β-casein 60-93, 128-140, and 193-209). Some of them correspond to well-conserved regions between species (human, cow, sheep, and goat) and include peptide sequences with reported bioactivity. The great peptide homology found between both digests, cheese and SMP, suggests that the gastrointestinal digestion could bring closer the profile of products with different proteolytic state. Although most of the biologically active peptides found in cheese after digestion were also present in SMP digest, there were some exceptions that can be attributed to the absence of the relevant precursor peptide before digestion.

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Section: Identification Of Peptides After Simulation Of Gastrointestimentioning

confidence: 94%

“…De este modo, se genera un gradiente durante la maduración de los quesos azules que, sin embargo, a medida que avanza la maduración, decrece obteniéndose al final de la misma valores similares en la corteza y en el centro del queso. Flórez et al (2006a), observaron a los 3 días de maduración del queso Cabrales un gradiente bastante marcado en el contenido en sal (1,90±1,52% NaCl en la superficie y 0,69 ± 0,86% NaCl en el interior), el cual se equilibró claramente al final de la misma (2,35 ± 0,70% NaCl en la superficie y 2,20 ± 0,49% NaCl en el interior).…”

Section: Características Químicas Y Fisicoquímicasunclassified

Caracterización tecnológica, química, bioquímica y sensorial del queso de Valdeón con I.G.P. durante la maduración

Hernández¹

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La posibilidad de realizar un sueño es lo que hace que la vida sea interesante"Paulo Coehlo "Algunas personas quieren que algo ocurra, otras sueñan con que pasará, otras hacen que suceda"Michael Jordan Enzima Especificidad en quesoPlasmina β-CN y αs 2 -CN, tras aminoácido básico (Lys, Arg). Hidroliza β-CN a γ-CN y proteosa-peptonas. Sitios de escisión preferidos: β-CN (28-29, 105-106, 107-108). Quimosina y otros coagulantesHidroliza αs 1 -CN a αs 1 -CN (f24-199) y αs 1 -CN (1-23). Lactocepina lactocócicaHidroliza péptidos generados por la ruptura de la caseína por parte de plasmina, cuajo o P. roqueforti. Produce diferentes péptidos desde αs 1 -CN (f1-23) dependiendo de la cepa. Peptidasas lactocócicasLibera aminoácidos de pequeños péptidos. Amplia especificidad aminopeptidasa (p.e. PepN), PepC, PepX y especificidad dipeptidasa. NSLAB, peptidasasContribuye a la liberación de aminoácidos. P. roqueforti, aspartilproteasaHidroliza β-CN preferentemente para producir β-CN (98-209, 30-209, 1-29, 100-209, 1-97/99). Hidroliza αs 1 -CN. P. roqueforti, metaloproteasaAmplia especificidad. P. roqueforti, serina carboxipeptidasa (extracelular, ácida)Libera aminoácidos ácidos, básicos e hidrofóbicos. P. roqueforti, metaloaminopeptidasa (extracelular, alcalina)Libera aminoácidos apolares (no después de Gly). LevadurasGran variación entre cepas, desde sin actividad hasta gran actividad proteolítica. CN, caseína. NSLAB, bacterias ácido lácticas no pertenecientes al cultivo iniciador. El cuajo es un extracto obtenido de rumiantes lactantes y está constituido por dos enzimas proteolíticas: la quimosina (EC 3.4.23.4) y, en menor medida, pepsina (EC 3.4.23.1). La principal función de la quimosina en la elaboración del queso es coagular 1.3. Referencias Alewijn M., Sliwinski E. & Wouters J. (2003). A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese. International Dairy Journal, 13, 733-741. Alonso L., Juárez M., Ramos M. & Martín-Álvarez P.J. (1987). Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening. Zeitschrift für Lebensmittel

show abstract

Casein hydrolysate and derived peptides stimulate mucin secretion and gene expression in human intestinal cells

Cited by 42 publications

References 30 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion

Caracterización tecnológica, química, bioquímica y sensorial del queso de Valdeón con I.G.P. durante la maduración

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