Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin

Cheng, Shuzhen; Tu, Maolin; Liu, Hanxiong; Zhao, Guanghua; Du, Ming

doi:10.1080/10408398.2018.1524363

Cited by 47 publications

(38 citation statements)

References 146 publications

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“…These peptides are released by the action of proteolytic enzymes. Furthermore, it was observed that not only was the size of the peptide important for thrombin inhibition, but also the amino acid sequence, which might be homologous to the fibrinopeptides A and B from human fibrinogen (GGGVR-GP and PPSAR-GH, respectively) [26]. Therefore, antithrombotic activity is affected by the competition for platelet receptors between casoplatelin and the γ-chain of human fibrinogen (HHLGGAKQAGDV) [27,28], which is implicated in one of the three steps in thrombosis cascade reactions.…”

Section: Discussionmentioning

confidence: 99%

Sequence Identification of Bioactive Peptides from Amaranth Seed Proteins (Amaranthus hypochondriacus spp.)

et al. 2019

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Amaranthus hypochondriacus spp. is a commonly grown cereal in Latin America, known for its high protein content. The objective of this study was to separate and identify bioactive peptides found in amaranth seeds through enzymatically-assisted hydrolysis using alcalase and flavourzyme. Hydrolysis was carried out for each enzyme separately and compared to two-step continuous process where both enzymes were combined. The biological activity of the resulting three hydrolysates was analyzed, finding, in general, higher bioactive potential of the hydrolysate obtained in a continuous process (combined enzymes). Its fractions were separated by RP-HPLC, and their bioactivity was analyzed. In particular, two fractions showed the highest biological activity as ACE inhibitors with IC50 at 0.158 and 0.134, thrombin inhibitors with IC50 of 167 and 155, and antioxidants in ABTS assay with SC50 at 1.375 and 0.992 mg/L, respectively. Further sequence analysis of the bioactive peptides was carried out using MALDI-TOF, which identified amino acid chains that have not been reported as bioactive so far. Bibliographic survey allowed identification of similarities between peptides reported in amaranth and other proteins. In conclusion, amaranth proteins are a potential source of peptides with multifunctional activity.

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Section: Discussionmentioning

confidence: 99%

Sequence Identification of Bioactive Peptides from Amaranth Seed Proteins (Amaranthus hypochondriacus spp.)

et al. 2019

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“…It has been shown that antithrombotic peptides contain three to 20 amino acids residues and the peptides possess a certain homology of the γ‐chain of fibrinogen as they can compete for the receptors of the thrombocytes and subsequently inhibiting the formation or aggregation of platelets (Cheng et al., 2019; Zhang, 2016). To date, most of the food‐derived antithrombotic peptides are mainly obtained by either enzymatic hydrolysis or gastrointestinal digestion of milk casein (Liu et al., 2019; Tu et al., 2017), blue mussel (Qiao et al., 2018), legume (Chalé et al., 2016), amaranth grain (Sabbione et al., 2016), and brewer's spent grain (Cian et al., 2018) proteins.…”

Section: Structure–activity Relationship Of Bpsmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

143

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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“…Bioactive peptides from foods such as dairy products, seafood, seaweeds, nuts, cereals, and other natural sources possess antithrombotic properties that may be useful as antiplatelet agents as they seem to interact with multiple platelet activation pathways. These include inhibition of cyclooxygenase-1 (COX-1), inhibition of type-III collagen-induced aggregation, binding to glycoprotein IIb/IIIa, interacting with fibrinogen and its receptor, and affecting thrombin (73,74).…”

Section: Foods and Nutrients With Antithrombotic Propertiesmentioning

confidence: 99%

Thrombosis and COVID-19: The Potential Role of Nutrition

2020

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Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), responsible for the coronavirus disease (COVID-19), is a contagion that has rapidly spread around the globe. COVID-19 has caused significant loss of life and disrupted global society at a level never before encountered. While the disease was predominantly characterized by respiratory symptoms initially, it became clear that other systems including the cardiovascular and neurological systems were also involved. Several thrombotic complications were reported including venous thrombosis, vasculitis, cardiomyopathy, and stroke. Thrombosis and inflammation are implicated in various non-communicable diseases (NCDs). This is of significant concern as people with pre-existing conditions such as cardiovascular disorders, renal disorders, obesity, metabolic syndrome, and diabetes are at greater risk of severe COVID-19 infection. Consequently, the research surrounding the use of anticoagulants, antiplatelet, and antithrombotic strategies for prophylaxis and treatment of COVID-19 is of critical importance. The adoption of a healthy diet, physical exercise, and lifestyle choices can reduce the risk factors associated with NCDs and the thrombo-inflammatory complications. In this review, these thrombotic complications and potential foods, nutraceuticals, and the antithrombotic constituents within that may prevent the onset of severe thrombotic complications as a result of infection are discussed. While nutrition is not a panacea to tackle COVID-19, it is apparent that a patient's nutritional status may affect patient outcomes. Further intensive research is warranted to reduce to incidence of thrombotic complications.

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Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin

Cited by 47 publications

References 146 publications

Sequence Identification of Bioactive Peptides from Amaranth Seed Proteins (Amaranthus hypochondriacus spp.)

Sequence Identification of Bioactive Peptides from Amaranth Seed Proteins (Amaranthus hypochondriacus spp.)

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Thrombosis and COVID-19: The Potential Role of Nutrition

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