Manufacturing of peptides exhibiting biological activity

Abstract

Numerous studies have shown that food proteins may be a source of bioactive peptides. Those peptides are encrypted in the protein sequence. They stay inactive within the parental protein until release by proteolytic enzymes (Mine and Kovacs-Nolan in Worlds Poult Sci J 62(1):87–95, 2006; Hartman and Miesel in Curr Opin Biotechnol 18:163–169, 2007). Once released the bioactive peptides exhibit several biofunctionalities and may serve therapeutic roles in body systems. Opioid peptides, peptides lowering high blood pressure, inhibiting platelet aggregation as well as being carriers of metal ions and peptides with immunostimulatory, antimicrobial and antioxidant activities have been described (Hartman and Miesel in Curr Opin Biotechnol 18:163–169, 2007). The biofunctional abilities of the peptides have therefore aroused a lot of scientific, technological and consumer interest with respect to the role of dietary proteins in controlling and influencing health (Möller et al. in Eur J Nutr 47(4):171–182, 2008). Biopeptides may find wide application in food production, the cosmetics industry as well as in the prevention and treatment of various medical conditions. They are manufactured by chemical and biotechnological methods (Marx in Chem Eng News 83(11):17–24. 2005; Hancock and Sahl in Nat Biotechnol 24(12):1551–1557, 2006). Depending on specific needs (food or pharmaceutical industry) different degrees of peptide purifications are required. This paper discusses the practicability of manufacturing bioactive peptides, especially from food proteins.

Structural aspects of legume proteins and nutraceutical properties

“…In addition, they can be manufactured by chemical synthesis and biotechnological methods (Zambrowicz, Timmer, Polanowski, Lubec, & Trziszka, 2013).…”

Generation of the antimicrobial peptide caseicin A from casein by hydrolysis with thermolysin enzymes

“…Enzymatic hydrolysis is seen as a favourable method to generate milk bioactive peptides due to the lack of residual organic solvents or toxic chemicals in the end products. Bacterially-derived enzymes, in particular, are seen as advantageous due to relatively lower costs and indeed the majority of proteases generated by microorganisms are produced on the cell membrane, making their harvesting and purification relatively economical (Agyei & Danquah, 2011;Zambrowicz, Timmer, Polanowski, Lubec, & Trziszka, 2013).…”

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

“…Bioactive peptides formed during this process can show multifunctional characteristics and confer positive efects on human health through various inluences on the gastrointestinal, cardiovascular, nervous, and immunological [130]. Peptides and hydrolysates from mug bean, pea, and chickpea have been investigated for various therapeutic activities such as antioxidant capacity, copper-chelating activity, and enhancement of mineral absorption/bioavailability, antiproliferative and antimicrobial properties, and angiotensin-converting enzyme (ACE) activity [131].…”