Intestinal absorption of small peptides: a review

Shen, Weilin; Matsui, Toshiro

doi:10.1111/ijfs.14048

Cited by 58 publications

(39 citation statements)

References 44 publications

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“…The different peptide derivatives with phenolic groups identified in the ocean sample can also be inhibitors of the AChE enzyme. Previous studies reported marine-derived peptides as acetylcholinesterase-inhibitors [45,46]. Phlorotannins have in their molecular structure a phloroglucinol moiety, containing an aromatic ring.…”

Section: Discussionmentioning

confidence: 99%

Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

André

Guedes

Melo

et al. 2020

Foods

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Fucus vesiculosus is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on F.vesiculosus of different origins on what concerns its chemical constituents and final bioactivities. The aqueous extract of the seaweeds were obtained at different temperatures, similar to food preparation and then purified by SPE. The compound identification was carried out by Liquid Chromatography High Resolution Mass Spectrometry (LC-HRMS/MS) and algae extracts microstructure were observed by Scanning Electron Microscopy (SEM). The activities were determined by using antioxidant activity, inhibition of acetylcholinesterase (AChE) and 3-hidroxi-3-methyl-glutaril-CoA (HMG-CoA) reductase (HMGR) together with Caco-2 cells line simulating the intestinal barrier. The activity of AChE and the HMGR were inhibited by the extracts giving IC50 values of 15.0 ± 0.1 µg/mL and 4.2 ± 0.1 µg/mL, respectively and 45% of the cholesterol permeation inhibition. The main compounds identified were phlorotannins and peptides derivatives. The mode of preparation significantly influenced the final bioactivities. Moreover, the in vitro results suggest that the preparation of F. vesiculosus as a soup could have hypercholesterolemia lowering effect.

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Section: Discussionmentioning

confidence: 99%

Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

André

Guedes

Melo

et al. 2020

Foods

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“…Three arginine-containing peptides had the lowest predicted logarithm of Caco-2 permeability (<−6.0). Caco-2 monolayers are recommended as models for simulation absorption of compounds from digestive tracts [90]. Seven out of the nine peptides revealed high predicted intestinal absorption probability (>0.3).…”

Section: Pglmentioning

confidence: 99%

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

Iwaniak

Minkiewicz

Pliszka

et al. 2020

Foods

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The potential of collagens to release biopeptides was evaluated using the BIOPEP-UWM-implemented quantitative criteria including the frequency of the release of fragments with a given activity by selected enzyme(s) (AE), relative frequency of release of fragments with a given activity by selected enzyme(s) (W), and the theoretical degree of hydrolysis (DHt). Cow, pig, sheep, chicken, duck, horse, salmon, rainbow trout, goat, rabbit, and turkey collagens were theoretically hydrolyzed using: stem bromelain, ficin, papain, pepsin, trypsin, chymotrypsin, pepsin+trypsin, and pepsin+trypsin+chymotrypsin. Peptides released from the collagens having comparable AE and W were estimated for their likelihood to be bioactive using PeptideRanker Score. The collagens tested were the best sources of angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitors. AE and W values revealed that pepsin and/or trypsin were effective producers of such peptides from the majority of the collagens examined. Then, the SwissTargetPrediction program was used to estimate the possible interactions of such peptides with enzymes and proteins, whereas ADMETlab was applied to evaluate their safety and drug-likeness properties. Target prediction revealed that the collagen-derived peptides might interact with several human proteins, especially proteinases, but with relatively low probability. In turn, their bioactivity may be limited by their short half-life in the body.

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“…SAR studies have reflected the importance of peptide sequence, peptide length, and amino acid composition in dictating ACE‐I effects. Shorter peptides such as dipeptides and tripeptides could rapidly pass through intestinal epithelial cells via peptide transporters to prevent gastrointestinal digestion, thereby preserving the ACE‐I effects (Roberts et al., 1999; Shen & Matsui, 2019). ACE‐I peptides have typically three to 20 amino acid residues with low molecular weight.…”

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

141

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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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Intestinal absorption of small peptides: a review

Cited by 58 publications

References 44 publications

Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

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

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