Bioactive Peptides

Production, Bioavailability, Health Potential, and Regulatory Issues

John Onuh, M. Selvamuthukumaran, Yashwant V Pathak, John Oloche Onuh, M. Selvamuthukumaran, Yashwant V Pathak

• Editorial: CRC Press
• Año: 2021
• ISBN:
  9781000387551
• Edición: 1
• Categoría: Kunst
• Categoría: Kulinarische Künste

Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources.

In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues provides a comprehensive review of the current state of knowledge in the field of food protein hydrolysates and bioactive peptides, their food sources, bioavailability, production, applications, functionalities, health potentials, and regulatory issues governing their use.

Features

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• Discusses different methodologies employed for scaling up bioactive peptides commercially

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• Provides information on optimizing the production process

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• Explains various bioactive properties exerted by different types of bioactive peptides

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• Explores the application of metabolomics to the study of bioactive peptides

With over 20 chapters written by established subject matter experts in their field, this book provides timely information and discusses the latest developments of bioactive peptides. It will be useful for researchers, academics, and industry experts, and can serve as an excellent resource for anyone interested in enhancing their knowledge in the field of bioactive peptides.

1

Introduction to Bioactive Peptides

M. Selvamuthukumaran¹, John Oloche Onuh², and Yashwant V. Pathak^3,4

¹ Department of Food Science & Technology, Hindustan Institute of Technology & Science, Chennai, India

² Center for Molecular and Translational Medicine, Georgia State University, Atlanta, GA

³ Faculty Affairs, Taneja College of Pharmacy University of South Florida, Tampa

⁴ Faculty of Pharmacy, Airlangga University, Surabaya, Indonesia

Contents

• 1.1 Introduction
  • 1.1.1 Bioactive peptides
• 1.2 Sources of peptides
  • 1.2.1 Fermented dairy foods source
  • 1.2.2 Marine source
  • 1.2.3 Algal source
  • 1.2.4 Egg source
  • 1.2.5 Meat source
• 1.3 Functional properties of biopeptides
  • 1.3.1 Antidiabetic properties
  • 1.3.2 Anti-hypocholosterolemic properties
  • 1.3.3 Antihypertensive properties
  • 1.3.4 Anticancer properties
  • 1.3.5 Antimicrobial properties
• 1.4 Conclusions
• References

1.1 Introduction

1.1.1 Bioactive peptides

Bioactive peptides, which are smaller in size, have the property to prohibit interactions that occur between protein molecules. Naturally, these bioactive peptides are largely found in animals, plants, microorganisms, etc. Bioactive peptides are released in the form of micro- and macro-peptide fragments when diet proteins are digested in the stomach (Figure 1.1). The enzymatic proteolysis process also releases various bioactive peptides during processing of food, especially during heating, fermentation as well as during ripening; these peptides are released from the structure of proteins. The physiological functions of proteins are attributed to the sequences of peptides that are bound and protected by the parent protein; they are activated when; they become very active when they are split without any damage (Rizzello et al., 2016).

Figure 1.1 Natural production process of biopeptides in the biological system.

The bacterial species can also ferment proteins with the help of proteolytic enzymes that are present in bacteria (Koyama et al., 2014; García-Tejedor et al., 2015a; Aguilar-Toalá et al., 2017). Protein molecules are hydrolyzed into tiny peptide fragments and some sorts of hydrolysates. The released components can be tested for their biological activity both in vitro and in vivo, based on the validation of results; they can be utilized to formulate several functional foods and nutraceuticals.

1.2 Sources of peptides

1.2.1 Fermented dairy foods source

A variety of peptides are identified from fermented dairy foods like kefir, cheese and yogurt (Table 1.1). The peptides are formed as a result of the hydrolysis of milk casein, which may yield several peptide fragments that can inhibit the growth of several pathogenic microorganisms (Settanni and Moschetti, 2010). Kunda et al. (2012) isolated five different types of peptides from commercial yogurt samples and Dallas et al. (2016) found six kinds of peptides obtained by fermentation of kefir by lactic acid bacteria; the peptide isracidin has been isolated from kefir as well as from cheese, which has demonstrated antimicrobial activity in mice model against microbes like Staphylococcus aureus, Listeria monocytogenes and Streptococcus pyogenes (Lahov and Regelson, 1996).

Table 1.1 Source of Peptide Fragments in Fermented Dairy Food Products

Name of the Peptide	Source	References
β-casein, αS2-casein	Cheese	Uenishi et al. (2012)
β-casein, caprine	Kefir	Quirós et al. (2005)
β-casein, αS1-casein, κ-casein	Yogurt	Kunda et al. (2012)
Bovine α-LA, Bovine β-LG	Whey	Sadat et al. (2011); Hernández-Ledesma et al. (2005)

1.2.2 Marine source

The products processed from marine sources have a variety of peptides that exhibit significant bioactivity. In addition, these products may have several functional components like antioxidants, vitamins, minerals, polyunsaturated fatty acids and polysaccharides (Kim and Wijesekara, 2010; Kim et al., 2008; Pomponi, 1999). The marine processing industry generates enormous amount of waste materials. The various by-products obtained from marine processing industry, including skin, blood, viscera, etc., possess higher content of proteins that can be used as a source for production of bioactive peptides. These by-products are effectively processed into value-added animal feed as well as fertilizers for growing agricultural crops (Chalamaiah et al., 2012). The enormous waste obtained from fish processing industry, especially its skin and frame, can be effectively utilized through fermentation or hydrolysis to convert the waste into peptides, which may exert significant bioactivity. Therefore, such bioconversion of by-products obtained from marine product processing industry can reduce waste and add to the profit for the entrepreneur. Fang et al. (2017) reported that it can also reduce pollution and economical cost of handling waste from such industries.

1.2.3 Algal source

Microalgae contain good protein with balanced essential amino acids, and they can be the source (Table 1.2) for developing several peptide-rich functional food products. There are a wide variety of microalgal species, such as Nostoc, Arthrospira, Aphanizomenon, etc. (Spolaore et al., 2006), available in different forms, viz., pills, flakes, powders, that can be effectively fortified with foods. These microalgal source-fortified products exert significant beneficial effects like anticancer, antimicrobial, antihypertension, immunomodulation and hepatoprotective activities. The fortified products available in market are scanty due to lack of cultivation facilities and awareness about microalgae as functional food supplements; therefore, this gap has to be filled to supply peptide-rich foods to the market, which can be derived through microalgae source.

Table 1.2 Peptides Present in Other Food Sources

Name of the Peptide	Source	References
Oligopeptide, polypeptide	Egg	Zou et al. (2017)
Protein hydrolysates derivatives	Fish	Bougatef et al. (2010)
Free amino acids	Meat	Arihara (2006); Toldra (2004)
Essential amino acids	Microalgae	Selvaraj et al. (2018)

1.2.4 Egg source

Eggs contain proteins like ovotransferrin, ovalbumin, lysozyme and phosvitin. These proteins, upon enzymic hydrolysis or by means of heat processing, may yield valuable bioactive peptides that can exert significant antioxi...