Multifunctional peptides for the prevention of cardiovascular disease: A new concept in the area of bioactive food-derived peptides

Lammi, Carmen; Aiello, Gilda; Arnoldi, Anna

doi:10.1016/j.jff.2019.02.016

Cited by 127 publications

(83 citation statements)

References 75 publications

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“…Some food-derived peptides have been described to be multifunctional as they can exert two or more healthpromoting activities that may or may not be related (Udenigwe and Aluko 2012;Aguilar-Toalá et al 2017;Lammi et al 2019). The diversified structures of peptides may interfere with different biochemical pathways, explaining the wide range of functional activities performed by food peptides.…”

Section: Multifunctionality Of Dipeptides and Tripeptidesmentioning

confidence: 99%

“…Moreover, the amino acid composition, sequence, and length. So, short-chain peptides may exert different bioactivities such as ACE inhibition and antioxidant activity, whereas those longer than 8 amino acids may participat for instance in the cholesterol biosynthesis pathway (Lammi et al 2019). Proteins containing a high proportion of hydrophobic and positively charged residues could also be a good source of multifunctional peptides (Rao et al 2012).…”

Section: Multifunctionality Of Dipeptides and Tripeptidesmentioning

confidence: 99%

“…Interestingly, the dipeptide VE has been described to exert both ACE and DPP IV inhibition as well as impart several tastes such as bitter, umami, and sour (Table 4). The identification of the active domain within the peptide sequence through the use of bioinformatics tools could help to characterise the molecular mechanism of action of multifunctional peptides, improving their potential use in the development of functional foods or dietary supplements (Lammi et al 2019).…”

Section: Multifunctionality Of Dipeptides and Tripeptidesmentioning

confidence: 99%

See 2 more Smart Citations

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Gallego

Mora

Toldrá

2019

Food Prod Process and Nutr

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Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds. Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during the dry-cured ham processing. The potential of dipeptides and tripeptides to exert bioactivities and impart taste characteristics to dry-cured ham has been evaluated using the BIOPEP database, since in silico approaches are a time-and cost-effective alternative to empirical approaches. Most of the studied dipeptides and tripeptides showed ACE and DPP inhibitory activities as well as imparted bitter taste. In fact, more than one bioactivity and/or taste could be assigned to a given peptide sequence, and there could be a correlation between both, like ACE inhibitory and bitter EA, EI and LG peptides. Furthermore, several dipeptides such as EK, KP, LA, PL, PP, RG, and VE, among others, were found to be multifunctional (ACE and DPP IV inhibitory) which would be determined by their structure, sequence and amino acid composition. In silico analysis evidences the relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured hams, but further empirical assays including in vitro and in vivo studies are necessary to confirm such theoretical results. Possible degradation of the small peptides during gastrointestinal digestion and intestinal absorption as well as interactions with the food matrix could reduce their bioavailability and bioaccessibility, and modify their biological activities.

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Section: Multifunctionality Of Dipeptides and Tripeptidesmentioning

confidence: 99%

Section: Multifunctionality Of Dipeptides and Tripeptidesmentioning

confidence: 99%

Section: Multifunctionality Of Dipeptides and Tripeptidesmentioning

confidence: 99%

See 1 more Smart Citation

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Gallego

Mora

Toldrá

2019

Food Prod Process and Nutr

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“…However, when the body is suffering from fatigue or illness, the in vivo redox equilibrium could become disrupted, and the excessive accumulation of reactive species would lead to cellular oxidative stress and cause damage to various cellular components, such as membrane structures, DNA or proteins [2,3]. This is believed to be a primary cause or a secondary complication of various chronic diseases, e.g., cancer [4], diabetes [5], cardiovascular disease [6,7], rheumatoid arthritis [8], neurodegeneration, and aging process [9,10].…”

Section: Introductionmentioning

confidence: 99%

Housefly Pupae-Derived Antioxidant Peptides Exerting Neuroprotective Effects on Hydrogen Peroxide-Induced Oxidative Damage in PC12 Cells

Sun

Zhang

Yang³

et al. 2019

Molecules

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In this study, two antioxidant peptides were identified and characterized from the alcalase-hydrolysate of housefly (Musca domestica L.) pupae guided by ABTS cation radical scavenging activity. Peptides sequences were identified as DFTPVCTTELGR (DR12, 1338.48 Da) and ARFEELCSDLFR (AR12, 1485.66 Da) using nano-liquid chromatography-tandem mass spectrometry (LC-MS/MS). Both DR12 and AR12 exert strong ABTS cation radical scavenging ability with EC50 values of 0.39 and 0.35 mM, respectively. Moreover, AR12 can effectively protect PC12 cells from oxidative damage induced by hydrogen peroxide (H2O2) by decreasing intracellular reactive oxygen species (ROS) and malonaldehyde (MDA), recovering cellular mitochondrial membrane potential (MMP), and increasing the activity of intracellular superoxide dismutase (SOD). Stability tests suggest that AR12 is competent for the challenge of heating, acid, alkali or simulated gastrointestinal (GI) digestion and exhibits great activity to remove ABTS cation radical. DR12 shows a great stability against heating, but its antioxidative ability declines after being treated with acid, alkali or simulated GI digestion. In general, both DR12 and AR12 identified from housefly pupae hydrolysate stand a chance of being potential antioxidants or precursors to antioxidants and AR12 might be applied in the field of neuroprotection.

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“…Digestion or suitable technological treatments can deliver from food proteins bioactive peptides, some of which showing a multifunctional behaviour (Lammi, Aiello, Boschin, & Arnoldi, 2019). In particular, some anti-diabetic, hypotensive, and hypocholesterolemic peptides display also antioxidant activity (Girgih et al, 2014;Iqbal & Hussain, 2009;Siow & Gan, 2013;Zambrowicz et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of soybean peptides on human hepatic HepG2 cells

Lammi¹,

Bollati²,

Arnoldi³

2019

JFB

Self Cite

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Soybean is an interesting source of bioactive peptides useful for the development of functional foods and nutraceuticals. In this study, the antioxidant activity of peptic (P) and tryptic (T) soybean hydrolysates was characterized. Results suggest that both hydrolysates are able to scavenge DPPH radical. Moreover, after induction of oxidative stress by using H2O2, either Soybean P or T pre-treatment reduces the ROS, lipid peroxidation, and NO levels in human hepatic HepG2 cells. HepG2 cells, exposed to H2O2 alone, produce a significant augmentation of intracellular reactive oxygen species (ROS) levels by 29.5%, with the consequence of an augmentation of cellular lipid peroxidation levels up to 112.4±0.5%. The pre-treatment with soybean hydrolysates restores the basal level of ROS and induces a reduction of cellular lipid peroxidation. The antioxidant ability of Soybean P and T are also confirmed by their ability to reduce the H2O2-induced NO levels in HepG2 cells.

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Multifunctional peptides for the prevention of cardiovascular disease: A new concept in the area of bioactive food-derived peptides

Cited by 127 publications

References 75 publications

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Housefly Pupae-Derived Antioxidant Peptides Exerting Neuroprotective Effects on Hydrogen Peroxide-Induced Oxidative Damage in PC12 Cells

Antioxidant activity of soybean peptides on human hepatic HepG2 cells

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