Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion

Caron, Juliette; Cudennec, Benoît; Domenger, Dorothée; Belguesmia, Yanath; Flahaut, Christophe; Kouach, Mostafa; Lésage, Jean; Goossens, Jean‐François; Dhulster, Pascal; Ravallec, Rozenn

doi:10.1016/j.foodres.2016.08.033

Cited by 55 publications

(66 citation statements)

References 42 publications

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“…This alignment of hemoglobin β-chains shows the conservation of VVYP (lipid-lowering), LVVYPWTQRFF (opioid) and VAGVANALAHKYR (coronary-constrictor) peptides [23,26,27]. In addition, modification of the STADA peptide (stimulator of bacterial growth) of bos taurus hemoglobin to SNADA peptide in the β chain of hemoglobin sus scrofa as well as the modification of KAAVT (inhibitor of DPP-IV) [15,25].…”

Section: Comparison Between Bovine Hemoglobin and Porcine Hemoglobin mentioning

confidence: 91%

“…This alignment of the α chains of hemoglobin makes it possible to observe that the peptides GAEALER (hematopoietic), LANVST (analgesic and potentiator of bradykinin), ANVST (inhibitor of DPP-IV) and TSKYR (opioid) are preserved [16,23,24,25]. In contrast, the VAAA and TKAVEH (DPP-IV inhibitor) and KLLSHSL (antihypertensive) peptides are found only in bos taurus bovine hemoglobin [12,25]. The same study was carried out in order to align the amino acid sequences of the β chains of hemoglobin bos Taurus and sus scrofa.…”

Section: Comparison Between Bovine Hemoglobin and Porcine Hemoglobin mentioning

confidence: 99%

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High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides

Nedjar‐Arroume¹,

Zouari²,

Przybylski³

et al. 2020

JNHFS

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The porcine cruor represents a co-product from slaughterhouses. It mainly contains hemoglobin which is rich in bioactive peptides obtained by hydrolysis by porcine pepsin. The aim of this study is to valorize this new source rich of bioactive peptides to be used as feed additives. An in silico study on the potential of porcine cruor to contain bioactive peptides was studied by comparing it with peptides derived from bovine hemoglobin. The blast results showed a high similarity between porcine cruor hydrolysate peptides and bovine hemoglobin hydrolysates for both α and β chains with identities of 87% and 83% respectively. Cleavage sites of porcine cruor were also predicted using Peptide Cutter software and compared with bovine hemoglobin. Results reveal the preservation of most of peptides of porcine cruor hydrolysates comparing to bovine hemoglobin hydrolysates. The presence of bioactive peptides was then determined by mass spectrometry analysis. Results showed the presence of 37 bioactive peptides defined by their sequences found in previous study with mainly antibacterial and opioid peptides. The antibacterial activity was then verified by in vitro analysis against 4 bacterial strains. Results showed interesting MIC values comparing with tested synthetic peptides (4.53 µM for M.luteus and L.innocua, 35.94 µM for E.coli and 312 µM for S.newport). The antioxidant activity was also verified by studying DPPH•+ trapping and results showed an antiradical activity for porcine cruor hydrolysate greater than neokyotorphin which was previously validated as a natural preservative to substitute synthetic additives against food alteration (14% and 10% respectively). These similarities of porcine cruor hydrolysate in peptic profiles as well as biological activities make it a new interesting source of bioactive peptides.

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Section: Comparison Between Bovine Hemoglobin and Porcine Hemoglobin mentioning

confidence: 91%

Section: Comparison Between Bovine Hemoglobin and Porcine Hemoglobin mentioning

confidence: 99%

High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides

Nedjar‐Arroume¹,

Zouari²,

Przybylski³

et al. 2020

JNHFS

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“…Considering the small intestine compartment of the SGID, the effects obtained on CCK and GLP-1 secretion with G35 and G12 are very significant when compared to those obtained for the hemoglobin intestinal digest (used as positive control), which was previously reported to be a strong stimulator of gut hormone secretion. 21 Interestingly, the bioactivities were…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Chicory Roots for Prebiotics and Appetite Regulation: A Pilot Study in Mice

Fouré

Dugardin

Foligné

et al. 2018

J. Agric. Food Chem.

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The objectives of this work are to address the prebiotic effects of chicory ( Cichorium intybus) together with its possible role in appetite control. We compared nine chicory genotypes in order to determine if variations in the content of metabolites in the roasted roots would lead to modifications in release of satiety hormones and in composition of gut microbiota. To this aim, a 5-week dietary-intervention study was achieved using mice fed with distinct chicory-based preparations. A 16S rRNA gene-based metagenetic analysis of fecal microbiota was performed. In vitro gastrointestinal digestions were performed in order to study the effect of chicory intestinal digests on gut hormone regulation in enteroendocrine cells. Firmicutes/Bacteroidetes ratio and gut bacterial groups, such as Alloprevotella, Blautia, Alistipes, and Oscillibacter, were found to be modulated by chicory. On the other hand, CCK and GLP-1 satiety hormones were demonstrated to be significantly increased by chicory in vitro.

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“…There is a need for further research since some peptides are able to stimulate incretin secretion, this effect being related (or not) to the DPP-IV inhibition. Peptides are able to interact at many physiological levels in the human body [51].…”

Section: Diabetes Prevention Strategiesmentioning

confidence: 99%

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Rivero‐Pino

Espejo-Carpio

Guadix

2020

Foods

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Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.

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Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion

Cited by 55 publications

References 42 publications

High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides

High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides

Chicory Roots for Prebiotics and Appetite Regulation: A Pilot Study in Mice

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

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