Process Development for Bioactive Peptide Production

Gnasegaran, Govind Kumar; Agyei, Dominic; Pan, Sharadwata; Sarethy, Indira P.; Acquah, Caleb

doi:10.1007/978-3-319-51639-4_4

Cited by 9 publications

(5 citation statements)

References 38 publications

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“…Fermentation, however, is not needed to achieve peptide production, the CEPs can be used as purified enzymes for in vitro hydrolysis. A controlled media for optimal enzymatic activity is requested, while optimal conditions for CEP activity can be different from those typically used for bacterial growth ( Gnasegaran et al, 2017 ). Therefore, higher peptide concentrations can be reached in comparison with those obtained with fermentation approaches.…”

Section: Methods For Baps Production By Lactobacillus mentioning

confidence: 99%

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Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

et al. 2018

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To compensate for their amino acid auxotrophy, lactobacilli have developed the ability to hydrolyze proteins present in their environment. This proteolytic activity not only generates the free amino acids needed by the bacteria, but also a large variety of peptides, some of which are endowed with biological activities. These so-called “bioactive peptides” (BAPs) are interesting from a nutrition and healthcare perspective. The use of lactic acid bacteria (LAB) such as lactobacilli is an effective strategy for production and valorization of new BAPs. The proteolytic activity of lactobacilli is exerted in a strain- and species-dependent manner: each species exhibits different proteinase content, leading to a large variety of proteolytic activities. This underlines the high potential of Lactobacillus strains to produce novel hydrolysates and BAPs of major interest. This review aims at discussing the potential of different Lactobacillus species to release BAPs from fermentation media and processes. Strategies used for peptide production are presented. Additionally, we propose a methodology to select the most promising Lactobacillus strains as sources of BAPs. This methodology combines conventional approaches and in silico analyses.

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Section: Methods For Baps Production By Lactobacillus mentioning

confidence: 99%

“…The process combined CEP production and milk hydrolysis followed by a downstream process of peptide purification. Although the process is expensive, the obtained results are promising for further industrial development ( Gnasegaran et al, 2017 ).…”

Section: Methods For Baps Production By Lactobacillus mentioning

confidence: 99%

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

et al. 2018

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“…Embedded in dietary proteins are bioactive peptides which can be generated using endogenous enzymes in the body or exogenous enzymes such as papain and alcalase. These bioactive peptides have been shown to have significant health benefits to the body and can be used for the development of functional foods (Udenigwe and Aluko, 2012;Gnasegaran et al, 2017). The amino acid distribution of pulses varies with type, processing method, and processing conditions.…”

Section: Proteins Peptides and Amino Acidsmentioning

confidence: 99%

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Acquah¹,

Ohemeng-Boahen²,

Power³

et al. 2021

Front. Sustain. Food Syst.

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Diversification of plant-based food sources is necessary to improve global food and nutritional security. Pulses have enormous nutritional and health benefits in preventing malnutrition and chronic diseases while contributing positively to reducing environmental footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which can be classified as bioactive compounds due to their biological effect. These bioactive compounds include but are not limited to proteins, dietary fibres, resistant starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While these compounds are of importance in ensuring food and nutritional security, some of the bioactive constituents have ambivalent properties. These properties include having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious effect of decreasing the digestibility and/or bioavailability of essential nutrients and are therefore termed antinutritional factors/compounds. Various processing techniques exist to reduce the content of antinutritional factors found in pulses. Traditional processing of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling, while examples of emerging processing techniques include microwaving, extrusion, and micronization. These processing techniques can be tailored to purpose and pulse type to achieve desired results. Herein, the nutritional qualities and properties of bioactive compounds found in pulses in meeting the sustainable development goals are presented. It also discusses the effect of processing techniques on the nutritional and non-nutritional constituents in pulses as well as the health and environmental benefits of pulse-diet consumption. Major challenges linked to pulses that could limit their potential of being ideal crops in meeting the sustainable development goal 2 agenda are highlighted.

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“…The challenge in the production of BAPs is to obtain a high degree of hydrolysis (DH, and produce short-chain peptides with high activity. Selected enzymes with a hydrolysis time of 4–100 h are used during the hydrolysis, while maintaining pH, temperature, enzyme activity [ 7 ]. Moreover, whey proteins are complex substrates due to their compact globular structure that makes them resistant to the enzymatic action, obtaining low DH values.…”

Section: Introductionmentioning

confidence: 99%

Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain

Abadía‐García

Castaño‐Tostado

Cardador‐Martínez

et al. 2021

Foods

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High Intensity Ultrasound (HIUS) can induce modification of the protein structure. The combination of enzymatic hydrolysis and ultrasound is an interesting strategy to improve the release of the Angiotensin-Converting Enzyme (ACE) inhibitory peptides. In this study, whey proteins were pretreated with HIUS at two levels of amplitude (30 and 50%) for 10 min, followed by hydrolysis using the vegetable protease bromelain. The hydrolysates obtained were ultrafiltrated and their fractions were submitted to a simulated gastrointestinal digestion. The conformational changes induced by HIUS on whey proteins were analyzed using Fourier-transform infrared spectroscopy by attenuated total reflectance (FTIR-ATR) and intrinsic spectroscopy. It was found that both levels of ultrasound pretreatment significantly decreased the IC50 value (50% Inhibitory Concentration) of the hydrolysates in comparison with the control (α = 0.05). After this treatment, HIUS-treated fractions were shown as smaller in size and fractions between 1 and 3 kDa displayed the highest ACE inhibition activity. HIUS promoted significant changes in whey protein structure, inducing, unfolding, and aggregation, decreasing the content of α-helix, and increasing β-sheets structures. These findings prove that ultrasound treatment before enzymatic hydrolysis is an innovative and useful strategy that modifies the peptide profile of whey protein hydrolysates and enhances the production of ACE inhibitory peptides.

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Process Development for Bioactive Peptide Production

Cited by 9 publications

References 38 publications

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain

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