Recent advances in the health benefits of pea protein (Pisum sativum): bioactive peptides and the interaction with the gut microbiome

Wang, Jing; Kadyan, Saurabh; Ukhanov, Vladimir; Cheng, Jingjing; Nagpal, Ravinder; Cui, Leqi

doi:10.1016/j.cofs.2022.100944

Cited by 18 publications

(12 citation statements)

References 43 publications

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“…39 To date, elevated SCFAs production and an increase in the family Ruminococcaceae have been two of the only consistent findings regarding the effects of pea protein on the gut microbiota. 17 The latter was also observed in our study, where PPI-containing treatments contained the highest relative abundance. Ruminococcaceae are associated with butyrate production amongst the other biomarker families of PPI, including Lachnospiraceae, Coriobacteriaceae and Porphyromonadaceae.…”

Section: Food and Function Papersupporting

confidence: 84%

“…11 Iron fortification via food matrices have lower bioavailability than iron oral supplements, but are also deemed safer with lower toxicity. 12 Pea (Pisum sativum L.) proteins are commonly consumed worldwide, 17 which are likely coingested with iron. We previously found that enzymatically produced pea protein hydrolysates (PPH) enhanced the in vitro small intestinal bioaccessibility of fortified Fe(III), a finding likely attributable to the release of soluble iron-binding peptides during in vitro digestion.…”

Section: Introductionmentioning

confidence: 99%

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Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro

Zhang

Stockmann

et al. 2023

Food Funct.

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Section: Food and Function Papersupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro

Zhang

Stockmann

et al. 2023

Food Funct.

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“…Skin aging decreases the cutaneous production of antimicrobial peptides [ 184 ]. The bioactive peptides with antimicrobial activity against Staphylococcus aureus , Propionibacterium acnes , Pseudomonas aeruginosa , Enterococcus faecium , Acinetobacter baumannii , Klebsiella pneumoniae , Propionibacterium acnes , and Enterobacter species , are promising functional ingredients in food supplements and cosmeceuticals ( Table 3 ) [ 185 , 186 , 187 , 188 ]. The antimicrobial activity of biopeptides is ascribed to the formation of transmembrane channels (by polymerization or self-aggregation), which lead to cytoplasm leakage and/or cell death, and/or inhibition of cell division, protein-folding, cell wall and protein biosynthesis, nucleic acid synthesis, and lipopolysaccharide formation [ 189 ].…”

Section: Biopeptides’ Potential In Cosmeceutical Applicationsmentioning

confidence: 99%

Food Peptides for the Nutricosmetic Industry

Dini

Mancusi

2023

Antioxidants

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In recent years, numerous reports have described bioactive peptides (biopeptides)/hydrolysates produced from various food sources. Biopeptides are considered interesting for industrial application since they show numerous functional properties (e.g., anti-aging, antioxidant, anti-inflammatory, and antimicrobial properties) and technological properties (e.g., solubility, emulsifying, and foaming). Moreover, they have fewer side effects than synthetic drugs. Nevertheless, some challenges must be overcome before their administration via the oral route. The gastric, pancreatic, and small intestinal enzymes and acidic stomach conditions can affect their bioavailability and the levels that can reach the site of action. Some delivery systems have been studied to avoid these problems (e.g., microemulsions, liposomes, solid lipid particles). This paper summarizes the results of studies conducted on biopeptides isolated from plants, marine organisms, animals, and biowaste by-products, discusses their potential application in the nutricosmetic industry, and considers potential delivery systems that could maintain their bioactivity. Our results show that food peptides are environmentally sustainable products that can be used as antioxidant, antimicrobial, anti-aging, and anti-inflammatory agents in nutricosmetic formulations. Biopeptide production from biowaste requires expertise in analytical procedures and good manufacturing practice. It is hoped that new analytical procedures can be developed to simplify large-scale production and that the authorities adopt and regulate use of appropriate testing standards to guarantee the population’s safety.

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“…Pea protein is one of the major protein ingredients of commercial PBND milk (Vogelsang‐O'Dwyer et al., 2021). Besides, peanut and pea protein isolates are reported to have bioactive peptides (Yu et al., 2021; Wang et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.Practical ApplicationPlant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

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Recent advances in the health benefits of pea protein (Pisum sativum): bioactive peptides and the interaction with the gut microbiome

Cited by 18 publications

References 43 publications

Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro

Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro

Food Peptides for the Nutricosmetic Industry

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

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