Structure-informed detection and quantification of peptides in food and biological fluids

Agyei, Dominic; Pan, Sharadwata; Acquah, Caleb; Bekhit, Alaa El‐Din A.; Danquah, Michael K.

doi:10.1111/jfbc.12482

Cited by 23 publications

(9 citation statements)

References 71 publications

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“…Recently, Agyei et al (2019) reviewed structure-informed detection and quantification of peptides in food and biological fluids where they mentioned the capillary zone electrophoresis and chromatographic techniques. These techniques are mainly applied for identifying the physical or chemical stabilities, or the bioanalysis of peptides at the highest degree of their sensitivity and amino acid sequences.…”

Section: Production and Characterization Of Bioactive Peptidesmentioning

confidence: 99%

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

et al. 2021

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Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.

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Section: Production and Characterization Of Bioactive Peptidesmentioning

confidence: 99%

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

et al. 2021

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“…In silico analysis has been used to predict peptides released by single and multiple enzyme digestion. Amino acid sequences and positions are key determinants of the bioactivities of peptides [152]. Several studies have attributed the bioactivies of peptides to the presence of some specific amino acids.…”

Section: Bioinformatics Approachmentioning

confidence: 99%

Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention

et al. 2021

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The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.

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“…As the pH approaches the pI, the peptide molecules lose their net charge with each fraction aggregating at different points in the wells. Although the electrophoresis approach has a short analysis time and utilizes low conductive buffers, it is less robust and lacks the ability to reveal in‐depth information for complex mixtures (Agyei, Pan, Acquah, Bekhit, & Danquah, ; Cotabarren et al, ).…”

Section: Structure‐informed Separation Processesmentioning

confidence: 99%

Structure-informed separation of bioactive peptides

et al. 2019

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The application of proteomic and peptidomic technologies for food-derived bioactive peptides is an emerging field in food sciences. These technologies include the use of separation tools coupled to a high-resolution spectrometric and bioinformatic tools for prediction, identification, sequencing, and characterization of peptides. To a large extent, one-dimensional separation technologies have been extensively used as a continuous tool under different optimized conditions for the identification and analysis of food peptides. However, most one-dimensional separation technologies are fraught with significant bottlenecks such as insufficient sensitivity and specificity limits for complex samples. To address this limitation, separation systems based on orthogonal, multidimensional principles, which allow for the coupling of more than one analytical separation tool with different operational principles, provide a higher separation power than one-dimensional separation tools. This review describes the structure-informed separation and purification of protein hydrolyzates to obtain peptides with desirable bioactivities. Practical applicationsApplication of bioactive peptides in the formulation of functional foods, nutraceuticals, and therapeutic agents have increasingly gained scholarly and industrial attention. The bioactive peptides exist originally in protein sources and are only active after hydrolysis of the parent protein. Currently, several tools can be configured in one-dimensional or multidimensional systems for the separation and purification of protein hydrolyzates. The separations are informed by the structural properties such as the molecular weight, charge, hydrophobicity or hydrophilicity, and the solubility of peptides. This review provides a concise discussion on the commonly used analytical tools, their configurations, advantages and challenges in peptide separation. Emphasis is placed on how the structural properties of peptides assist in the separation and purification processes and the concomitant effect of the separation on peptide bioactivity. K E Y W O R D S bioactive peptides, multidimensional separation, peptide purification, separation systems, structure-property relationships [Correction added on 30 January 2019: this article has been added to the issue after an inadvertent omission.]

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Structure-informed detection and quantification of peptides in food and biological fluids

Cited by 23 publications

References 71 publications

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention

Structure-informed separation of bioactive peptides

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