Bioactive Peptides from Foods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Applied Biosciences and Bioengineering".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 22748

Special Issue Editors

Department of Biomedical Sciences Experimental and Clinical, University of Florence, Firenze, Italy
Interests: biochemistry; protein and peptide characterization; bioactive peptides from sourdough and milk; antioxidant and anti-inflammatory activity of nutraceuticals; immune-modulatory activity of plant secondary metabolites
Special Issues, Collections and Topics in MDPI journals
Department of Agriculture, Food, Environment and Forestry, University of Florence, Firenze, Italy
Interests: wine microbiology; bioactive compounds; functional foods; molecular techniques; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The proverbial saying 'You are what you eat' from the German philosopher Feuerbach, is becoming more and more in agreement with the recent findings on nutraceutical foods and a plethora of studies has been conducted to study the role of food-derived phytochemicals. While polyphenolic compounds have attracted attention for several years, in recent times, short protein fragments exhibiting biological activities have received significant interest. Consequently, bioactive peptides from both plant and animal proteins have been discovered and applications in the formulation of functional foods, nutraceuticals, and therapeutic agents have increasingly gained scholarly and industrial attention.

In this Special Issue, we invite submissions exploring bioactive food proteins, with particular emphasis on the bioactive hydrolysates and peptides derived from food proteins. Possible topics range from structural and functional characterization of bioactive peptides to determination of their biological properties on human health. Considerations about the stability, bioavailability, and techno-functional properties of such components as well as designing and characterization of plant and animal functional foods are also welcome. 

Thank you for contributing to this Special Issue.

Prof. Dr. Luigia Pazzagli
Prof. Lisa Granchi
Guest Editors

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Keywords

  • amino acid sequences
  • bacterial proteases
  • bioactive peptides
  • chemical and enzymatic hydrolysis
  • nutraceutical foods
  • healthy activity
  • plant and animal sources

Published Papers (8 papers)

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Research

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15 pages, 1559 KiB  
Article
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours
by Simone Luti, Viola Galli, Manuel Venturi, Lisa Granchi, Paolo Paoli and Luigia Pazzagli
Appl. Sci. 2021, 11(7), 3291; https://0-doi-org.brum.beds.ac.uk/10.3390/app11073291 - 06 Apr 2021
Cited by 8 | Viewed by 2115
Abstract
Functional and nutritional properties of baked goods can be enhanced by the use of sourdough fermentation, which is defined as a mixture of water and flour fermented by lactobacilli (LAB) and yeasts. Previous data highlighted the ability of sourdoughs obtained with selected LAB [...] Read more.
Functional and nutritional properties of baked goods can be enhanced by the use of sourdough fermentation, which is defined as a mixture of water and flour fermented by lactobacilli (LAB) and yeasts. Previous data highlighted the ability of sourdoughs obtained with selected LAB strains and commercial flour to produce bioactive peptides equipped with antioxidant and anti-inflammatory properties. More recently, it has been proven that choosing the most suitable combination of selected LAB and high-functional-value flours greatly increase the amount of low-molecular-weight antioxidant compounds responsible for improving the nutritional value of the products. This work aimed to isolate bioactive peptides both from sourdoughs and baked breads obtained with pigmented wheat and barley and a selected combination of LABs. Soluble water extracts were obtained, and low-molecular-weight peptides were isolated. Antioxidant activity was detected by assaying the intracellular ROS production in stressed cultured macrophages, treated with peptides. Moreover, anti-inflammatory activity, highlighted by NFkB pathway inhibition and by COX2 reduction in stressed cells, was demonstrated for peptides obtained from breads. The results allowed the conclusion that the combination of flours and LAB used in the present manuscript led to the production of bakery products with beneficial effects on oxidative and inflammatory status. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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17 pages, 3399 KiB  
Article
Antimicrobial Cocktail Combining Specific Peptide Extracts from Native Probiotic Bacteria Hamper Adulteration of Ready-to-Eat Mango Wedges
by Gabriela N. Tenea and Daniela Olmedo
Appl. Sci. 2021, 11(5), 2246; https://0-doi-org.brum.beds.ac.uk/10.3390/app11052246 - 04 Mar 2021
Cited by 5 | Viewed by 2358
Abstract
Consumption of ready-to-eat chopped fruits sold in the streets is a concern, as such activities are outside the regulation and protection in most developing countries. Ready-to-eat mangos are commonly sold as wedges in plastic cups at ambient temperature by mobile vendors in Ecuador, [...] Read more.
Consumption of ready-to-eat chopped fruits sold in the streets is a concern, as such activities are outside the regulation and protection in most developing countries. Ready-to-eat mangos are commonly sold as wedges in plastic cups at ambient temperature by mobile vendors in Ecuador, thus they are prone to contamination by bacteria, which poses a safety issue of concern. This work aimed to evaluate the effect of several antimicrobial cocktails consisting of previously designed specific peptide extract combinations from two probiotic bacteria Lactobacillus plantarum UTNCys5-4 and Lactococcus lactis subsp. lactis UTNGt28, along with nisin, a commercial food additive, on mango wedges artificially inoculated with a logarithmic phase culture of a five-strain bacterial mixture (FSBM). Preliminary bacteriological analysis of mango wedges purchased from mobile vendors showed the presence of multiple antibiotic-resistant isolates such E. coli spp., Enterobacter spp., Shigella spp., Salmonella spp., along with yeasts and molds, indicating non-compliance with the food safety standards. The results revealed that two antimicrobial cocktails, T2 and T5, containing cell-free supernatant based (CFS) and precipitated peptides (PP) based cocktails from UTNCys5-4 and UTNGt28 strains applied at dose 1:3 (v/v), were the most efficient combinations that inhibited the colonization of total bacterial counts with 56.03% and 55.61% in mango wedges stored with refrigeration. The reduction of total E. coli counts was 64.93%, while Salmonella and Shigella counts were reduced by 98.09% and 97.93%, respectively, when mango wedges were treated with T5-cocktail. The commercial nisin inhibited total Salmonella spp. counts by 40.13%, while E. coli spp. and Shigella spp. diminished by 28.20% and 37.22%, respectively. Moreover, we showed that T5 but not T7 (nisin) damaged the target cell integrity, thereby eventually inhibiting their growth and reproduction. The selected antimicrobial cocktails exerted a bacteriolytic effect by killing the FSBM simultaneously in a fruit matrix and preventing their accumulation in mango wedges. Furthermore, there is a possibility of using peptide combinatorial treatments to combat drug-resistant bacteria in ready-to-eat fruits. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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14 pages, 3090 KiB  
Article
Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates
by Federica Ianni, Alessandra Anna Altomare, Beniamino T. Cenci-Goga, Francesca Blasi, Luca Grispoldi, Luca Regazzoni and Lina Cossignani
Appl. Sci. 2021, 11(2), 811; https://0-doi-org.brum.beds.ac.uk/10.3390/app11020811 - 16 Jan 2021
Cited by 4 | Viewed by 1891
Abstract
Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, the proteolytic activity of lactic acid bacteria during milk fermentation has been one of the most followed strategies to produce bioactive peptides. In the [...] Read more.
Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, the proteolytic activity of lactic acid bacteria during milk fermentation has been one of the most followed strategies to produce bioactive peptides. In the present study, the exploration of the activity of several starter cultures, at different fermentation times, was firstly investigated by reversed phase-high performance liquid chromatography. Among the tested strains, Lactobacillus helveticus showed a higher proteolytic activity and it was submitted to further investigations by changing the fermentation substrate (skim milk, brain heart infusion, peptone water) as well as the extraction strategy (trichloroacetic acid vs. glass beads). The chromatographic analyses and the in vitro antioxidant and antihypertensive assays highlighted considerable differences for L. helveticus hydrolysates from different substrates, while a negligible impact by the two extraction protocols emerged. Furthermore, nano-high pressure liquid chromatography coupled with a high resolution mass spectrometry analyzer allowed the preliminary discrimination of fractions from fermented skim milk, likely responsible for the found activity. The obtained results suggest the possibility of varying the fermentation parameters in order to maximize the functional effects of the bioactive peptides. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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18 pages, 4727 KiB  
Article
Protein Engineering of Mung Bean (Vigna radiata (L.) Wilczek) 8Sα Globulin with Lactostatin
by Ma. Carla Gamis, Lawrence Yves Uy, Antonio Laurena, Wilma Hurtada and Mary Ann Torio
Appl. Sci. 2020, 10(24), 8787; https://0-doi-org.brum.beds.ac.uk/10.3390/app10248787 - 08 Dec 2020
Cited by 2 | Viewed by 2797
Abstract
Mung bean is a well-known good source of protein. To increase its bioactivity, economic value, and nutritional content as a functional food and food additive, lactostatin (IIAEK), a cholesterol-lowering bioactive peptide, was engineered into mung bean 8Sα globulin, a major storage protein. The [...] Read more.
Mung bean is a well-known good source of protein. To increase its bioactivity, economic value, and nutritional content as a functional food and food additive, lactostatin (IIAEK), a cholesterol-lowering bioactive peptide, was engineered into mung bean 8Sα globulin, a major storage protein. The results showed that the mutated 8Sα globulin has a significant bile acid binding capacity (cholesterol-lowering activity) up to 47.25%. Moreover, superimposed mutant (Mut2) and wild-type (Wt) 3D protein structures showed a 93–97% identity, indicating that the mutant proteins are stable. Ultra-performance liquid chromatography(UPLC)-based assay showed similar retention time for wild-type and mutant protein samples. Both IIAEK peptide standard and Mut2 digest had comparable baseline peaks corresponding to the same molecular size based on the liquid chromatography-mass spectrometry (LC-MS) data. A 573.36-Da mass spectrum was seen in Mut2, which indicates that Mut2 8Sα globulin has been successfully mutated and digested to release the bioactive peptide, IIAEK. In vitro bile acid binding capacity showed that the 6-h Wt and 12-h engineered protein (Mut2) digests had the highest activity. Lastly, potential allergenicity was checked in the Allergen Database for Food Safety (ADFS) and the AllerBase database, and the IIAEK peptide matched the Bos d 5 epitopes. This study provides a strong foundation and basis for mung bean nutrition improvement, development of cholesterol-lowering food supplements, and protein engineering of other food proteins. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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11 pages, 3305 KiB  
Article
Effect of Co-Ingestion of Collagen Peptides with Yogurt on Blood Absorption of Short Chain Hydroxyproline Peptides
by Yu Iwasaki, Yuki Taga, Asahi Suzuki, Mihoko Kurokawa, Yoshio Sato and Yasutaka Shigemura
Appl. Sci. 2020, 10(12), 4066; https://0-doi-org.brum.beds.ac.uk/10.3390/app10124066 - 12 Jun 2020
Cited by 5 | Viewed by 3863
Abstract
Collagen peptides (CP) have been used as functional foods for enhancing skin and joint health. Further degradation of CP results in peptide sizes small enough to enter the bloodstream following absorption in the small intestine. We examined the effects of food matrices on [...] Read more.
Collagen peptides (CP) have been used as functional foods for enhancing skin and joint health. Further degradation of CP results in peptide sizes small enough to enter the bloodstream following absorption in the small intestine. We examined the effects of food matrices on CP degradation into short chain peptides and absorption efficiency after ingestion. Changes to hydroxyproline (Hyp)-containing peptide levels in CP after yogurt fermentation and in human plasma by co-ingestion of CP and yogurt, with or without fermentation, were evaluated by liquid chromatography-mass spectrometry (LC-MS). The fermentation of CP with yogurt resulted in the significant degradation of CP into several Hyp-containing peptides such as Ala-Hyp, Leu-Hyp, Phe-Hyp, Ala-Hyp-Gly, and Leu-Hyp-Gly. CP ingestion after yogurt fermentation significantly increased the plasma concentrations of Phe-Hyp, cyclo(Ala-Hyp), and cyclo(Pro-Hyp) compared to water-based CP ingestion. The co-ingestion of CP and yogurt without fermentation significantly increased the plasma levels of Ala-Hyp, Phe-Hyp, Ala-Hyp-Gly, Leu-Hyp-Gly, Pro-Hyp-Gly, cyclo(Ala-Hyp), cyclo(Glu-Hyp), and cyclo(Pro-Hyp). Overall, the co-ingestion of CP and yogurt with or without fermentation significantly enhanced the absorption of CP-derived peptides, represented by the high Cmax and area under the curve per 1 h (AUC, nmol/h·mL) of Hyp-containing peptides. These results suggest that, in addition to increasing short chain Hyp-containing peptide levels via fermentation, yogurt matrices containing milk-derived peptides and/or lactic acid bacteria-derived peptidases may influence the efficient absorption of CP-derived peptides into human blood. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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9 pages, 1358 KiB  
Article
Modification of Vegetable Proteins to Release Bioactive Peptides Able to Treat Metabolic Syndrome—In Silico Assessment
by Diego Armando Maldonado-Torres, D. Alejandro Fernández-Velasco, Gema Morales-Olán, Flor de Fátima Rosas-Cárdenas and Silvia Luna-Suárez
Appl. Sci. 2020, 10(7), 2604; https://0-doi-org.brum.beds.ac.uk/10.3390/app10072604 - 10 Apr 2020
Cited by 2 | Viewed by 2005
Abstract
Metabolic syndrome comprises a cluster of diseases like hypertension, dyslipidemia, and insulin resistance, among others. Its treatment is based on lifestyle modification; however, this treatment often fails to improve metabolic syndrome indicators over the long term. In this work, sequences of some representative [...] Read more.
Metabolic syndrome comprises a cluster of diseases like hypertension, dyslipidemia, and insulin resistance, among others. Its treatment is based on lifestyle modification; however, this treatment often fails to improve metabolic syndrome indicators over the long term. In this work, sequences of some representative vegetable proteins were explored to find bioactive peptides with activity toward metabolic disorders of metabolic syndrome. Five proteins, i.e., legumin (chickpea), glutelin type A-2 (chickpea), glutelin type B-2 (rice), prolamin PPROL 17 (maize), and glutelin (rice) revealed a high potential to be effective against metabolic syndrome. We designed and evaluated in silico modifications to their amino acid sequence to release bioactive peptides after simulating gastrointestinal digestion (SGD). The approach presented here allows the design of proteins that could combat metabolic syndrome, for later production and study. In the future, these proteins can be used as functional foods. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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16 pages, 1144 KiB  
Article
Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain
by Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, Daniel Franco, Wangang Zhang and José Manuel Lorenzo
Appl. Sci. 2020, 10(7), 2290; https://0-doi-org.brum.beds.ac.uk/10.3390/app10072290 - 27 Mar 2020
Cited by 33 | Viewed by 4930
Abstract
In order to make the by-products generated from the porcine industry more valuable, pig livers were used in this trial to obtain protein hydrolysates. Three proteases (alcalase, bromelain, and papain) were utilized for enzymatic hydrolysis with two different durations, 4 and 8 hours. [...] Read more.
In order to make the by-products generated from the porcine industry more valuable, pig livers were used in this trial to obtain protein hydrolysates. Three proteases (alcalase, bromelain, and papain) were utilized for enzymatic hydrolysis with two different durations, 4 and 8 hours. Ultrafiltration process was used for the recovery of the extracts, employing three different membrane pore sizes (30, 10, and 5 kDa). The porcine livers contained considerable amounts of protein (19.0%), considering they are almost composed of water (74.1%). The antioxidant activity of the obtained hydrolysates was investigated using four antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC)). Antibacterial properties were also measured against Gram-negative and Gram-positive bacteria. Results indicated that the three studied factors (type of enzyme, membrane pore size, and time) significantly affected the parameters evaluated. Hydrolysates obtained at 8 hours with alcalase had the best antioxidant properties. The 30 kDa alcalase extracts exhibited the highest DPPH (562 µg Trolox/g), FRAP (82.9 µmol Fe2+/100 g), and ORAC (53.2 mg Trolox/g) activities, while for ABTS the 10 kDa alcalase showed the higher values (1068 mg ascorbic acid/100 g). Concerning the antibacterial activity, 30 kDa hydrolysates obtained with bromelain for 4 hours exhibited the highest antimicrobial capacity, providing an inhibition of 91.7%. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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14 pages, 2027 KiB  
Review
Phytoglycoproteins and Human Health: Current Knowledge and Future Applications
by Innocent U. Okagu, Ikenna C. Ohanenye, Timothy P. C. Ezeorba and Chibuike C. Udenigwe
Appl. Sci. 2021, 11(12), 5532; https://0-doi-org.brum.beds.ac.uk/10.3390/app11125532 - 15 Jun 2021
Cited by 6 | Viewed by 1779
Abstract
Over the years, humans have relied on plants as sources of nutrients and bioactive compounds that promote health and wellness. Interestingly, drug discovery has benefitted immensely from the use of bioactive phytochemicals derived from food and medicinal plants. Phytoglycoproteins (PGPs) are plant-derived proteins [...] Read more.
Over the years, humans have relied on plants as sources of nutrients and bioactive compounds that promote health and wellness. Interestingly, drug discovery has benefitted immensely from the use of bioactive phytochemicals derived from food and medicinal plants. Phytoglycoproteins (PGPs) are plant-derived proteins with sugar moieties covalently linked to amino acid side chains, formed by glycosylation during posttranslational modification of polypeptides. Several studies in the last two decades, including cell culture and animal studies, have documented a variety of health-beneficial effects of PGPs, including hypolipidemic, wound healing, antioxidant, anti-inflammatory, immunomodulatory, and anticancer properties. Despite the prospects, there is a dearth of information on the pharmacokinetics and toxicity of PGPs, including possible induction of immune reactions, and the potential effects of stereospecific variation in PGPs isomers on their physiological functions. Further exploration of the multifunctional glycoproteins will position them as strong candidates for the development of nutraceuticals and functional foods. Full article
(This article belongs to the Special Issue Bioactive Peptides from Foods)
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