Influence of physiological and chemical factors on the absorption of bioactive peptides

Karaś, Monika

doi:10.1111/ijfs.14054

Cited by 41 publications

(21 citation statements)

References 83 publications

(112 reference statements)

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“…Although these systems are generally accepted for their ease of use and moderate cost, their application for peptide absorption studies is still limited, and further studies confirming their utility are needed. On the contrary, three-dimensional intestinal mini-guts, also called organoids, are presented as a promising in vitro model for nutrient and drugs absorption, enteroendocrine secretions, and intracellular signaling [ 176 ]. Organoids, as obtained from isolated intestinal tissue, contain all types of intestinal epithelium cells and exhibit most of the epithelium functional properties, including absorptive functions.…”

Section: Bioavailability Of Food Peptidesmentioning

confidence: 99%

Current Evidence on the Bioavailability of Food Bioactive Peptides

2020

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Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.

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Section: Bioavailability Of Food Peptidesmentioning

confidence: 99%

Current Evidence on the Bioavailability of Food Bioactive Peptides

2020

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“…The potential application of food protein-derived antioxidant peptides as additives, nutraceuticals, and pharmacological agents depends on their absorption. Since there are many physiological and biochemical barriers to the absorption of peptides, many solutions have been tested to take advantage of their positive properties fully [ 7 ]. From a biological point of view, antioxidant peptides can be divided into endogenous and exogenous.…”

Section: Antioxidant Peptidesmentioning

confidence: 99%

“…Biologically active peptides may be natural compounds of food or part of protein that are inactive in the precursor molecule but are active after release or are transported to the active site [ 7 ]. Generally, peptides are a result of enzymatic hydrolysis of protein in the gastrointestinal tract.…”

Section: Introductionmentioning

confidence: 99%

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Jakubczyk

Karaś

Rybczyńska‐Tkaczyk

et al. 2020

Foods

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152

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Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.

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“…One important step in the research into bioactive peptides is to verify that the molecules would exert their activity in the human organism [174]. The biological functionality of a peptide depends, consequently, on its bioavailability.…”

Section: Bioavailability In Vitromentioning

confidence: 99%

“…Harnedy-Rothwell et al [187] subjected DPP-IV inhibitory peptides to simulated digestion in different matrices (tomato soup and juice), and verified that bioactivity was conserved. Different food matrices influenced protein and peptide digestibility during gastrointestinal digestion and absorption, so this must be considered a major factor in characterizing the bioaccessibility and bioavailability of peptides [174,188].…”

Section: Bioavailability In Vitromentioning

confidence: 99%

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Rivero‐Pino

Espejo-Carpio

Guadix

2020

Foods

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Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.

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Influence of physiological and chemical factors on the absorption of bioactive peptides

Cited by 41 publications

References 83 publications

Current Evidence on the Bioavailability of Food Bioactive Peptides

Current Evidence on the Bioavailability of Food Bioactive Peptides

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

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