Production and purification of recombinant hypocholesterolemic peptides

González‐Ortega, Omar; López-Limón, Ana Rosa; Morales-Domínguez, José Francisco; Soria-Guerra, Ruth Elena

doi:10.1007/s10529-014-1657-4

Cited by 18 publications

(9 citation statements)

References 82 publications

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“…The peptides are thought to act by disrupting the micellar solubility and absorption of dietary cholesterol, altering enterohepatic bile acid circulation and elevating cholesterol catabolism, and regulating lipogenic proteins and genes. Moreover, high yields of food-derived hypolipidemic peptides (e.g., IIAEK, VPDPR, DPR) have been successfully expressed in Escherichia coli , and the resulting peptides demonstrated lipid-lowering activities when fed to rats [19]. This would encourage industry scale production of the peptides for future commercial applications.…”

Section: Dietary Peptides and Hyperlipidemiamentioning

confidence: 99%

The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions

Udenigwe

Rouvinen‐Watt

2015

IJMS

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Animal and human clinical studies have demonstrated the ability of dietary food proteins to modulate endogenous lipid levels during abnormal lipid metabolism (dyslipidemia). Considering the susceptibility of proteins to gastric proteolytic activities, the hypolipidemic functions of proteins are possibly due, in part, to their peptide fragments. Food-derived peptides may directly modulate abnormal lipid metabolism in cell cultures and animal models of dyslipidemia. The peptides are thought to act by perturbing intestinal absorption of dietary cholesterol and enterohepatic bile acid circulation, and by inhibiting lipogenic enzymatic activities and gene expression in hepatocytes and adipocytes. Recent evidence indicates that the hypolipidemic activities of some peptides are due to activation of hepatic lipogenic transcription factors. However, detailed molecular mechanisms and structural requirements of peptides for these activities are yet to be elucidated. As hypolipidemic peptides can be released during enzymatic food processing, future studies can explore the prospects of combating metabolic syndrome and associated complications using peptide-rich functional food and nutraceutical products.

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Section: Dietary Peptides and Hyperlipidemiamentioning

confidence: 99%

The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions

Udenigwe

Rouvinen‐Watt

2015

IJMS

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“…Thus, peptides being the inhibitors of the above-mentioned enzymes may be considered anti-MetS agents [5]. Additionally, peptides also reduce cholesterol level, antioxidative stress [6], act as anti-obesity [7], and anti-inflammatory agents [8].…”

Section: Antidiabetic Agentsmentioning

confidence: 99%

Metabolic Syndrome-Preventive Peptides Derived from Milk Proteins and Their Presence in Cheeses: A Review

Iwaniak

Mogut

2020

Applied Sciences

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The metabolic syndrome (MetS) is defined as the occurrence of diet-related diseases such as abdominal obesity, atherogenic dyslipidemia, hyperglycemia (insulin resistance) and hypertension. Milk-derived peptides are well-known agents acting against high blood pressure, blood glucose level, and lipoprotein disproportion. The aim of this review are metabolic syndrome-preventive peptides derived from milk proteins which were identified in cheeses. Special attention was paid to the sequences acting as angiotensin converting enzyme (ACE), dipeptidyl peptidase IV (DDP4), and α-glucosidase inhibitors, as well as antioxidative, hypocholesterolemic, antiobesity, and anti-inflammatory agents. Some results of meta-analyses concerning the consumption of cheese and the risk of MetS diseases were also presented.

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“…Bioactive peptides can be regarded as an alternative for prophylaxis or treatment of these disorders. Peptides identified as hypocholestero lemic include lactostatin (IIAEK), enterostatin (VPDPR), peptides DPR, LPYP and LPLPR [40]. It is assumed that peptides of this type have different mechanisms of action and can increase excretion of bile acids with feces, bind with phospholipids and exert the activity of the cholesterol level reduction in human serum.…”

Section: Hypocholesterolemic Peptidementioning

confidence: 99%

Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

Чернуха

Mashentseva

Афанасьев

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP activity depends on the amino acid sequence molecular weight and chain length, type and charge of an amino acid at the N-terminus and C-terminus, hydrophobic and hydrophilic properties, spatial structure. They positively influence many systems of the human body, including the blood circulatory, nervous, immune, gastrointestinal and other systems. The health-improving effect of bioactive peptides is formed due to their antioxidant, antihypertensive, antithrombotic, immunomodulatory, antimicrobial, anti-allergic, opioid, anti-inflammatory, hypocholesterolemic and anticancer properties. Angiotensin-I-converting enzyme (ACE) inhibitory peptides are most studied due to their effect on blood pressure regulation. Unlike synthetic preparations, biologically active peptides do not have side effects and, therefore, can be used as their alternative. There is a growing commercial interest in peptides generated from meat proteins is in the context of health saving functional foods. The paper describes prospects, pros and cons of using bioactive peptides as functional food ingredients and biologically active food additives.

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Production and purification of recombinant hypocholesterolemic peptides

Cited by 18 publications

References 82 publications

The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions

The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions

Metabolic Syndrome-Preventive Peptides Derived from Milk Proteins and Their Presence in Cheeses: A Review

Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

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