Bioactive Peptides Derived from Food Sources: Bibliographic Review
DOI:
https://doi.org/10.56294/sctconf2024794Keywords:
Peptides, Antioxidant Activity, ACE-Inhibitory Activity, Hypocholesterolemic ActivityAbstract
Introduction: recently, bioactive peptides derived from food have been incorporated as key components in functional foods and nutraceuticals to combat and manage various diseases thanks to their biological effects.
Methods: this document explores the biological and functional properties of bioactive peptides, ranging from antihypertensive effects to improvements in the physical characteristics of foods. Special attention has been given to peptides derived from Andean foods like quinoa, amaranth, and maca.
Results: bioactive peptides demonstrate antimicrobial, antioxidant, antithrombotic functions, and angiotensin I-converting enzyme (ACE) inhibition, promoting health by preventing chronic diseases and improving body functions. Additionally, these peptides have shown to enhance the properties of various foods, including dairy products and fermented beverages.
Conclusion: the research highlights the potential of bioactive peptides to formulate new healthy food products. Including peptides from Andean sources could expand options in functional foods, leveraging their unique nutritional properties to benefit cardiovascular and metabolic health
References
1. 157. Lafarga, T.; Hayes, M. Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges. Food Rev. Int. 2017, 33, 217–246.
2. Kim, S.K.; Wijesekara, I. Development and biological activities of marine-derived bioactive peptides: A review. J. Funct. Foods 2010, 2, 1–9.
3. de Castro, R.J.S.; Sato, H.H. A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities. Biocatal. Agric. Biotechnol. 2015.
4. Peighambardoust, S.H.; Beigmohammadi, F.; Peighambardoust, S.J. Application of Organoclay Nanoparticle in Low-Density Polyethylene Films for Packaging of UF Cheese. Packag. Technol. Sci. 2016, 29, 355–363.
5. Peighambardoust, S.H.; Tafti, A.G.; Hesari, J. Application of spray drying for preservation of lactic acid starter cultures: A review.Trends Food Sci. Technol. 2011, 22, 215–224.
6. Cumby, N.; Zhong, Y.; Naczk, M.; Shahidi, F. Antioxidant activity and water-holding capacity of canola protein hydrolysates.Food Chem. 2008.
7. Liu, Z.; Dong, S.; Xu, J.; Zeng, M.; Song, H.; Zhao, Y. Production of cysteine-rich antimicrobial peptide by digestion of oyster (Crassostrea gigas) with alcalase and bromelin. Food Control 2008, 19, 231–235.
8. Xiong, S.; Yao, X.; Li, A. Antioxidant properties of peptide from cowpea seed. Int. J. Food Prop. 2013, 16, 1245–1256. -Alvarez, O.; Falch, E.; Fouchereau-Peron, M.; Rustad, T. Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochem. 2009.
9. Acquah, C.; Di Stefano, E.; Udenigwe, C.C. Role of hydrophobicity in food peptide functionality and bioactivity. J. Food Bioact.2018, 4, 88–98.
10. Mundi, S.; Aluko, R.E. Inhibitory properties of kidney bean protein hydrolysate and its membrane fractions against renin, angiotensin converting enzyme, and free radicals. Austin J. Nutr. Food Sci. 2014, 2, 1008–1018.
11. Mada, S.B.; Ugwu, C.P.; Abarshi, M.M. Health Promoting Effects of Food-Derived Bioactive Peptides: A Review. Int. J. Pept. Res. Ther. 2020, 26, 831–848.
12. Bhat, Z.F.; Kumar, S.; Bhat, H.F. Bioactive peptides of animal origin: A review. J. Food Sci. Technol. 2015, 52, 5377–5392.
13. Lorenzo, J.M.; Munekata, P.E.S.; Gómez, B.; Barba, F.J.; Mora, L.; Pérez-Santaescolástica, C.; Toldrá, F. Bioactive peptides as natural antioxidants in food products—A review. Trends Food Sci. Technol. 2018, 79, 136–147.
14. Xie, Z.; Huang, J.; Xu, X.; Jin, Z. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem. 2008.
15. Qian, Z.J.; Jung, W.K.; Kim, S.K. Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresour. Technol. 2008.
16. Sarmadi, B.H.; Ismail, A. Antioxidative peptides from food proteins: A review. Peptides 2010, 31, 1949–1956.
17. Zou, Z.; Wang, M.; Wang, Z.; Aluko, R.E.; He, R. Antihypertensive and antioxidant activities of enzymatic wheat bran protein hydrolysates. J. Food Biochem. 2020, 44, e13090.
18. Girgih, A.T.; He, R.; Malomo, S.; Offengenden, M.; Wu, J.; Aluko, R.E. Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides. J. Funct. Foods 2014, 6, 384–394.
19. Rho, S.J.; Lee, J.S.; Chung, Y.I.; Kim, Y.W.; Lee, H.G. Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract. Process Biochem. 2009, 44, 490–493.
20. Ahmad, I.; Yanuar, A.; Mulia, K.; Mun’Im, A. Review of angiotensin-converting enzyme inhibitory assay: Rapid method in drug discovery of herbal plants. Pharmacogn. Rev. 2017, 11, 1–7.
21. Balasuriya, B.W.N.; Rupasinghe, H.P.V. Plant flavonoids as angiotensin converting enzyme inhibitors in regulation of hypertension.Funct. Foods Heal. Dis. 2011, 1, 172–188.
22. Lee, S.Y.; Hur, S.J. Antihypertensive peptides from animal products, marine organisms, and plants. Food Chem. 2017, 228, 506–517.
23. Vieira, E.F.; Ferreira, I.M. Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries. Int. J. Food Prop. 2017, 20, 662–673.
24. Tian, L.; Liu, J.; Ma, L.; Zhang, L.; Wang, S.; Yan, E.; Zhu, H. Isolation and Purification of Antioxidant and ACE-Inhibitory Peptides from Yak (Bos grunniens) Skin. J. Food Process. Preserv. 2017, 41, e13123.
25. Alashi, A.M.; Blanchard, C.L.; Mailer, R.J.; Agboola, S.O.; Mawson, A.J.; He, R.; Malomo, S.A.; Girgih, A.T.; Aluko, R.E. Blood pressure lowering effects of Australian canola protein hydrolysates in spontaneously hypertensive rats. Food Res. Int. 2014, 55, 281–287.
26. Aiello, G.; Ferruzza, S.; Ranaldi, G.; Sambuy, Y.; Arnoldi, A.; Vistoli, G.; Lammi, C. Behavior of three hypocholesterolemic peptides from soy protein in an intestinal model based on differentiated Caco-2 cell. J. Funct. Foods 2018, 45, 363–370.
27. Wakasa, Y.; Tamakoshi, C.; Ohno, T.; Hirose, S.; Goto, T.; Nagaoka, S.; Takaiwa, F. The Hypocholesterolemic Activity of Transgenic Rice Seed Accumulating Lactostatin, a Bioactive Peptide Derived from Bovine Milk β-Lactoglobulin. J. Agric. Food Chem. 2011, 59, 3845–3850.
28. Nagaoka, S.; Nakamura, A.; Shibata, H.; Kanamaru, Y. Soystatin (VAWWMY), a Novel Bile Acid-Binding Peptide, Decreased Micellar Solubility and Inhibited Cholesterol Absorption in Rats. Biosci. Biotechnol. Biochem. 2010, 74, 1738–1741.
29. Lin, Y.-H.; Tsai, J.-S.; Chen, G.-W. Purification and identification of hypocholesterolemic peptides from freshwater clam hydrolysate with in vitro gastrointestinal digestion. J. Food Biochem. 2017, 41, e12385.
30. Nagaoka, S.; Futamura, Y.; Miwa, K.; Awano, T.; Yamauchi, K.; Kanamaru, Y.; Tadashi, K.; Tamotsu, K. Identification of Novel Hypocholesterolemic Peptides Derived from Bovine Milk β-Lactoglobulin. Biochem. Biophys. Res. Commun. 2001, 281, 11–17.
31. Morikawa, K.; Ishikawa, K.; Kanamaru, Y.; Hori, G.; Nagaoka, S. Effects of Dipeptides Having a C-Terminal Lysine on the Cholesterol 7α-Hydroxylase mRNA Level in HepG2 Cells. Biosci. Biotechnol. Biochem. 2007, 71, 821–825.
32. López-Pedrouso, M.; Franco, D.; Serrano, M.P.; Maggiolino, A.; Landete-Castillejos, T.; De Palo, P.; Lorenzo, J.M. A proteomic- based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality. J. Proteomics 2019, 205, 103422.
33. Gu, R.-Z.; Liu, W.-Y.; Lin, F.; Jin, Z.-T.; Chen, L.; Yi, W.-X.; Lu, J.; Cai, M.-Y. Antioxidant and angiotensin I-converting enzyme inhibitory properties of oligopeptides derived from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle. Food Res. Int. 2012, 49, 326–333.
34. Choe, J.; Seol, K.-H.; Kim, H.-J.; Hwang, J.-T.; Lee, M.; Jo, C. Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus. Asian-Australas J. Anim. Sci. 2019, 32, 430–436.
35. Lee, S.H.; Qian, Z.J.; Kim, S.K. A novel angiotensin I converting enzyme inhibitory peptide from tuna frame protein hydrolysate and its antihypertensive effect in spontaneously hypertensive rats. Food Chem. 2010.
Published
Issue
Section
License
Copyright (c) 2024 María José Barreno, Ricardo Recalde, Gabriela Salinas, Fabián Yépez, Orestes Darío López, Alberto Bustillos (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
The article is distributed under the Creative Commons Attribution 4.0 License. Unless otherwise stated, associated published material is distributed under the same licence.
