Peptides Derived from Foods as Supportive Diet Components in the Prevention of Metabolic Syndrome

Metabolic syndrome (MSyn) includes physiological, biochemical, clinical, and metabolic abnormalities, leading to an increase in health problems like obesity, dyslipidemia, cardiovascular diseases, and diabetes, which contribute to an increase in mortality rate. One of the main factors having a key impact on our health is the food we consume. Thus, scientists work towards the discovery of novel bioactive compounds with therapeutic potential to address MSyn. According to scientific reports, peptides derived from food proteins exhibit bioactivities important for the prevention of MSyn diseases; that is, they regulate blood pressure and glycemia; reduce cholesterol level and body mass; and scavenge free radicals. The aim of this review is to study the potential role of peptides in the prevention of MSyn. Particularly peptides which exhibit the following activities: antihypertensive [angiotensin‐converting enzyme (ACE) inhibition (EC 3.4.15.1)], antidiabetic [dipeptidyl peptidase IV (DPP‐IV) (EC 3.4.14.5)/α‐glucosidase (EC 3.2.1.20)/α‐amylase (EC 3.2.1.1) inhibition)], cholesterol level reduction, antioxidative, and obesity prevention, were studied. If possible, special attention is paid in the review to the bioactivities of peptides that were measured in vivo. Some examples of peptides showing dual or multiple action against MSyn targets are presented. Moreover, using the database of bioactive peptide sequences (BIOPEP) we made a list of peptides serving simultaneous functions in counteracting MSyn dysfunctions. Such an approach may simplify the discovery of MSyn preventive peptides, as well as highlight some of them as potent bioactive ingredients that may be incorporated into foods. Moreover, the research strategy involving the in silico and in vitro/in vivo methodologies may be useful in the production of food protein hydrolysates supporting the treatment of MSyn dysfunctions.     

Nutraceutical Potential of Seaweed Polysaccharides: Structure,Bioactivity, Safety,and Toxicity

In recent years, marine organisms including seaweeds have been highlighted as potential sources of useful metabolites and bioactive compounds, with vast biological and physiological activities. Seaweeds have long been used as a food source, for medicinal purposes, and as dietary supplements in various Asian countries, and their potential benefits have recently attracted the attention of many Western and European countries. Their commercial value depends on their applications in the food, nutraceutical, and pharmaceutical industries. Seaweeds are considered a potential source of nutraceuticals or functional foods, and analysis of taste‐oriented motives has revealed that seaweeds are preferentially selected over other types of marine foods by seafood consumers and people with high levels of health, education, and living status. It is a general perception that health conscious people prefer environmentally friendly food sources, and present an opportunity to focus on seaweed‐based foods, which have significant nutritional benefits to humans. Among the various bioactive constituents, seaweed polysaccharides have been proven to possess various beneficial properties including anticoagulant, anti‐inflammatory, antioxidant, anticarcinogenic, and antiviral activities. The diversity and composition of seaweed polysaccharides play vital roles in these biological activities. Seaweeds are a rich source of sulfated polysaccharides, which are responsible for much of the bioactivity, as they can interact with various textures and cellular proteins. A number of toxicological assays and clinical trials suggest that the ingestion of seaweeds as functional foods should be considered worldwide to improve immune responses. In this review, different polysaccharides from seaweeds and their compositions and potential nutraceutical applications are discussed.     

Highlights on Functional Foods,with Special Reference to Flaxseed

Abstract

Functional food is any food or food ingredients that may provide a health benefit through prevention or treatment of diseases and disorders.

Flaxseed is emerging as one of the key sources of nutrients and phytochemicals in the functional food arena. It is a leading source of alpha linolenic acid. Flaxseed also contains soluble fiber, gum, high quality protein and phenolic compound, lignans, therefore it is considered as a rich source of functional food ingredients that may have specific health advantages. It has potential health benefits in reducing the incidence of obesity, cardiovascular diseases, diabetes and cancer. It also has beneficial effects on platelet aggregation and immune function. Flaxseed protein can be used as physiologic functional foods for patients with malnutrition during chronic liver diseases. Flaxseed lignans can control renal diseases and combat menopause symptoms.     

发酵食品源功能活性肽及其应用研究进展

随着老龄化人口加剧、亚健康人群增多和慢性疾病发病率的持续攀升,人们的健康意识不断增强,消费者对天然、营养、功能性食品的诉求日益凸显,呈现多元化和个性化发展趋势。活性肽是由氨基酸组成的小分子多功能化合物,具有显著的呈味、抑菌、抗氧化、降血压、调节免疫等功能,是功能食品、调味料、药品中的重要活性成分,是当前国际食品领域最热门的研究课题和极具发展前景的功能因子。发酵食品具有独特的风味品质和显著的益生功能,是活性肽的天然宝库,已从中挖掘出各种具有良好营养功能、呈味特性和生理活性的功能肽。本文综述了发酵食品源活性肽的分类、产生机制、呈味功能肽和生理活性肽的研究进展,展望了其在食品工业中的应用前景,以期为发酵食品源活性肽的进一步研究与开发利用提供参考。     

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production,Characterization, Bioactivities,and Transport Pathways

Bioactive peptides are specific peptide fragments that positively exert various functional and biological activities and ultimately influence health. Corn protein are potential precursor proteins for bioactive peptides. This review encompasses the studies reported to date on the production, isolation, purification, and characterization technologies of bioactive corn peptides (CPs), with particular attention being devoted to these peptides’ different health effects, including antioxidant, antihypertensive, hepatoprotective, alcohol‐metabolism‐facilitating, anti‐inflammatory, anticancer, antimicrobial, and dipeptidyl peptidase IV (DPP‐IV) inhibitory activities. The review also describes studies examining the potential mechanisms believed to be involved in these bioactivities, and the possible absorption and transport pathways of CPs are summarized.     

Development and biological activities of marine-derived bioactive peptides: A review

Marine organisms are rich sources of structurally diverse bioactive compounds. Recently, a great deal of interest has been expressed regarding marine-derived bioactive peptides because of their numerous health beneficial effects. Moreover, many studies have reported that marine bioactive peptides can be used as antihypertensive, antioxidative, anticoagulant, and antimicrobial components in functional foods or nutraceuticals and pharmaceuticals due to their therapeutic potential in the treatment or prevention of diseases. This contribution presents an overview of the bioactive peptides derived from marine organisms and their biological activities with potential applications in different areas.     

Functional properties and health benefits of bioactive peptides derived from Spirulina: A review

Bioactive peptides represent specific sequences of amino acids that have biological activity with several health effects and potential applications, which can be obtained from diverse protein sources. Spirulina, the cyanobacterium known for its high protein content and therapeutic properties, has been investigated as a potential source of bioactive peptides. Some bioactive peptides derived from Spirulina are under study for their ability to offer specific health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties. Bioactive peptide fractions from Spirulina biomass can be obtained through a series of operations, including cell lysis and protein extraction, enzymatic hydrolysis, potential bioactivity screening, fractionation, and purification. Potentially, Spirulina-derived peptide fractions can be applied as nutraceutical ingredients in foods and pharmaceuticals. This article reviews the functional properties and health benefits of bioactive peptides from Spirulina, and presents potential mechanisms by which bioactive components can be exploited in the development of novel foods with special health claims. In addition, this article describes recent developments in proteomics, bioactivity screening methods, and opportunities for designing future peptide-based foods.     

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update

It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional foods. Hence, these peptides are being incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.     

动物源性降糖肽的研究进展

一些食源性活性肽降糖效果显著,具有开发成功能性食品的潜力,在世界范围内引起广泛关注。其中广泛存在于食物蛋白水解物中的动物源性活性肽具有较好的降血糖特性,其潜在机制包括抑制α-葡萄糖苷酶或二肽基肽酶-4(dipeptidyl peptidase-4,DPP-4)等。本文介绍了动物源性降糖肽的制备方法、作用机理及降糖效果的评价方法,重点综述了来源于畜禽肉、鱼类、血液、乳类和蛋类等动物性食物的降糖肽的现有研究成果,为预防和辅助治疗糖尿病及相关功能性食品的开发提供了理论依据。     

Functional Foods and Nondairy Probiotic Food Development: Trends,Concepts, and Products

ABSTRACT: Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body‐forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the well‐being and life prolongation, as well as in the prevention of initiation, promotion, and development of nontransmissible chronic diseases. As a result, a new term—functional food—was proposed. Among these foods, probiotics may exert positive effects on the composition of gut microbiota and overall health, and the market is increasing annually. An increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance. Therefore, the development of these products is a key research priority for food design and a challenge for both industry and science sectors. This article presents an overview of functional food development, emphasizing nondairy foods that contain probiotic bacteria strains.     

Bioactive peptides from nuts: A review

Oxidative stress occurs because of an imbalance in the production of reactive oxygen species. Nuts are rich in bioactive compounds, including phenolic compounds, tannins, and phytosterols. Although nuts are widely consumed because of their beneficial effects on nutrition and health, there is limited information about bioactive peptides from nuts. Pine nut and walnut-derived peptides are the most studied because these nuts contain a higher amount of protein. Different biological activities have been demonstrated for nut peptides; many of them exhibit antioxidant, anticancer, antihypertensive, antidiabetic, immunomodulatory, antiseizure, or neuroprotective activity. Recent studies have focused on increasing the bioactivity of identified bioactive peptides by applying new technologies and chemosynthetic strategies. Research tendency points to the generation of peptides with specific sequences for application in specific diseases. Nut bioactive peptides can become key functional ingredients for food, pharmaceuticals, or cosmetics.     

Sorghum Grain: From Genotype,Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.     

The development of fruit‐based functional foods targeting the health and wellness market: a review

Functional foods and their health benefits beyond individual nutrients present challenges to the traditional ‘nutrition’ approach to foods. Epidemiological studies suggest that regular or increased consumption of fruits may promote general health and well‐being as well as reduce the risk of chronic diseases. Therefore, a broad range of research amongst academic, industry and government institutes has been stimulated in attempts to add the goodness of fruits into popular consumer foods. This article provides a brief overview of the research opportunities in the emerging functional foods area, with an emphasis on fruit‐derived products. Based on recent research in the fruit‐based functional food area, a structured approach for designing and developing functional finished products is presented. Included are the technical challenges and their associated solutions during food design, formulation, processing and storage. A consumer‐oriented food product development process is highlighted. Controlling the interactions among the targeted bioactives and other food components during food processing, handling and storage is the key to ensure that a stable and appealing functional food is produced. Manipulating the beneficial synergies among food ingredients, and among food formulation and processing methods, has the potential to lead to substantial food innovations.     

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

Bioactive peptides are short peptides approximately 2–30 amino acids in length. They are inactive within the sequence of the parent protein and can be released during gastrointestinal digestion, during food processing or by hydrolysis using commercial enzymes. Meat derived peptides have a myriad of bioactive potential including, antioxidant, antimicrobial, anti-thrombotic, ACE-I-inhibitory and cytomodulatory functions. Antioxidant and antimicrobial peptides isolated from meat muscle sources may be used as functional ingredient in food formulations to impart human health benefits and/or improve the shelf life of foods. This review collates information regarding peptidic hydrolysates with antioxidant and antimicrobial properties isolated from vertebrate and invertebrate muscle and by-products, identifying the sources, the isolation and characterisation techniques used, and the methods used to demonstrate these bioactivities in vitro.     

Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides

Year to year obesity prevalence, reduced physical activities, bad habits/or stressful lifestyle, and other environmental and physiological impacts lead to increase in diseases such as coronary heart disease, stroke, cancer, diabetes, and hypertension worldwide. Hypertension is considered as one of the most common serious chronic diseases; however, discovery of medications with high efficacy and without side effects for treatment of patients remains a challenge for scientists. Recent trends in functional foods have evidenced that food bioactive proteins play a major role in the concepts of illness and curing; therefore, nutritionists, biomedical scientists, and food scientists are working together to develop improved systems for the discovery of peptides with increased potency and therapeutic benefits. This review presents a recent research carried out to date for the purpose of isolation and identification of bioactive hydrolyzates and peptides with angiotensin I converting enzyme inhibitory activity and antihypertensive effect from animal, marine, microbial, and plant food proteins. Effects of food processing and hydrolyzation conditions as well as some other impacts on formation, activity, and stability of these hydrolyzates and peptides are also presented.     

Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

Background: Bamboo is a multipurpose plant known mostly for its industrial uses but is now being recognized as a potential source of bioactive compounds and natural antioxidants. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have clinical applications. Studies have revealed that bamboo is a rich source of antioxidants and regular consumption of bamboo-based products may reduce the risk of age-related chronic diseases including cardiovascular diseases, Alzheimer's disease, Parkinson's disease, cancer and diabetes.Scope and approach: This review article reports a comprehensive insight concerning antioxidants and antioxidant properties of bamboo shoots and leaves and their prospects for utilization in the development of functional foods and nutraceuticals. Antioxidants are vital constituents in the food and pharmaceutical industry as they scavenge free radicals that cause deterioration of products during processing and storage. They also promote human health by neutralizing cell damage caused by free radicals.Key findings and conclusion: Antioxidants are known to confer health benefits such as prevention of cancer and degenerative diseases, slowing down the aging process and promotion of cardiovascular health. The main antioxidants in bamboo leaves and shoots are phenols, vitamin C & E and mineral elements such as selenium, copper, zinc, iron and manganese. At present, natural antioxidants are in great demand as synthetic antioxidants being used in food and pharmaceuticals may be deleterious to health. Hence, bamboo a fast growing plant with huge biomass can serve as an alternative for the production of natural antioxidants.     

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health‐enhancing properties of sorghum and millet food and beverage products

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food‐processing operations applied to these grains, i.e. dehulling and decortication, malting, fermentation and thermal processing, dramatically affect the quantity of phenolics present, most generally reducing them. Thus the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health‐promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention, due to the actions of these phytochemicals. Also their lactic acid bacteria‐fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health‐enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well‐controlled human clinical studies and intervention trials are required. © 2014 Society of Chemical Industry     

Alpha‐Lactalbumin: Its Production Technologies and Bioactive Peptides

ABSTRACT: Alpha‐lactalbumin (α‐La), a globular protein found in all mammalian milk, has been used as an ingredient in infant formulas. The protein can be isolated from milk using chromatography/gel filtration, membrane separation, enzyme hydrolysis, and precipitation/aggregation technologies. α‐La is appreciated as a source of peptides with antitumor and apoptosis, antiulcerative, immune modulating, antimicrobial, antiviral, antihypertensive, opioid, mineral binding, and antioxidative bioactivities, which may be utilized in the production of functional foods. Nanotubes formed by the protein could find applications in foods and pharmaceuticals, and understanding its amyloid fibrils is important in drawing strategies for controlling amyloidal diseases. Bioactive peptides in α‐La are released during the fermentation or ripening of dairy products by starter and nonstarter microorganisms and during digestion by gastric enzymes. Bioactive peptides are also produced by deliberate hydrolysis of α‐La using animal, microbial, or plant proteases. The occurrence, structure, and production technologies of α‐La and its bioactive peptides are reviewed.