Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review

Muscle foods (especially fresh meat, precooked, and restructured meat products) are highly prone to lipid oxidation, which ultimately leads to certain problems, viz. discoloration, off-flavor, drip losses, loss of essential fatty acids and vitamins, and generation of toxic products. These problems can be minimized with the help of various agents and or techniques such as use of natural/synthetic antioxidants, metal chelating agents, physical conditions, vacuum packaging, and encapsulation techniques. Among these, the role of synthetic antioxidants is quite debatable due to certain health risks to humans. Among the natural molecules, milk proteins and their bioactive peptides offer a promising potential for the meat industry. Various forms of milk proteins and peptides including caseinates, whey proteins, skim milk, and milk co-precipitates can be used to prevent lipid oxidation in meat products either in the form of added ingredients or as edible coatings. However, in addition to prevention of lipid oxidation, they also provide nutritional benefits and improve the technological processing and shelflife of meat and meat products. This review focuses on the utilization, mechanism of action, and efficacy of milk proteins and peptides to inhibit lipid oxidation in muscle food products.     

Therapeutic potential of dairy bioactive peptides: A contemporary perspective

Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamins, which are essential for growth, development, and maintenance of the human body. Accordingly, dairy bioactive peptides are one of the targeted compounds present in different dairy products. Dairy bioactive compounds can be classified as antihypertensive, anti-oxidative, immmunomodulant, anti-mutagenic, antimicrobial, opoid, anti-thrombotic, anti-obesity, and mineral-binding agents, depending upon biological functions. These bioactive peptides can easily be produced by enzymatic hydrolysis, and during fermentation and gastrointestinal digestion. For this reason, fermented dairy products, such as yogurt, cheese, and sour milk, are gaining popularity worldwide, and are considered excellent source of dairy peptides. Furthermore, fermented and non-fermented dairy products are associated with lower risks of hypertension, coagulopathy, stroke, and cancer insurgences. The current review article is an attempt to disseminate general information about dairy peptides and their health claims to scientists, allied stakeholders, and, certainly, readers.     

乳源ACE抑制剂(降血压肽)的研究现状

利用酶或微生物水解牛乳蛋白质可获得ACE抑制剂 (降血压肽 ) ,近来从乳酸菌发酵的酸奶中也找到了ACE抑制肽 ;经动物实验证明 ,口服一定量的ACE抑制肽或含有ACE抑制肽的酸奶可降低血压 ,而且对血压正常者没有影响。文章中综述了来源于乳蛋白质和发酵乳制品的ACE降血压肽的最新研究进展 ,对乳源ACE抑制剂的应用前景进行了展望     

Antihypertensive activity of fish protein hydrolysates and its peptides

ABSTRACT

The rising interest to utilize nutritionally exorbitant fish proteins has instigated research activities in fish waste utilization. The development of newer technologies to utilize fish waste has fostered use of bioactive value-added products for specific health benefits. Enzymatically obtained Fish Protein Hydrolysate (FPH) is a rich source of biologically active peptides possessing anti-oxidant, anticancer, antimicrobial and anti-hypertensive activity. Isolating natural remedies to combat alarming negative consequences of synthetic drugs has been the new trend in current research promoting identification of antihypertensive peptides from FPH. In this review, we aim to culminate data available to produce antihypertensive peptides from FPH, its composition and potential to be used as a therapeutic agent. These purified peptides are known to be rich in arginine, valine and leucine. Reports reveal peptides with low molecular weight (<1 kDa) and shorter chain length (<20 amino acids) exhibited higher antihypertensive activity. As these peptides have proven Angiotensin Converting Enzyme – I inhibitory activity in vitro and in vivo, their potential to be used as antihypertensive drugs is outrageous. However, current focus on research in the field of molecular docking is necessary to have improved understanding of interaction of the peptides with the enzyme.     

Occurrence of perfluoroalkyl substances (PFASs) in various food items of animal origin collected in four European countries

This study summarises the results of the levels of 21 perfluoroalkyl substances (PFASs) in 50 selected pooled samples representing 15 food commodities with the special focus on those of animal origin, as meat, seafood, fish, milk, dairy products and hen eggs, which are commonly consumed in various European markets, e.g. Czech, Italian, Belgian and Norwegian. A new, rapid sample preparation approach based on the QuEChERS extraction procedure was applied. Ultra-performance liquid chromatography (UHPLC) coupled to tandem mass spectrometry (MS/MS) employing electrospray ionisation (ESI) in negative mode was used for the quantification of target analytes. Method quantification limits (MQLs) were in the range of 1–10 ng kg^?1 (ng l^?1) for fish, meat, hen eggs, cheese and milk, and in the range of 2.5–125 ng kg^?1 for butter. Only 16 of the group of 21 PFASs were found in at least one analysed sample. From 16 PFASs, perfluorooctane sulfonate (PFOS) was the most frequently detected analyte present in approximately 50% of samples (in the range of 0.98–2600 ng kg^?1). PFCAs with C8–C14 carbon chain were presented in approximately 20% of samples. The concentration ranges of individual compounds in the respective groups of PFASs were: 2.33–76.3 ng kg^?1 for PFSAs (without PFOS), 4.99–961 ng kg^?1 for PFCAs, 10.6–95.4 ng kg^?1 for PFPAs, and 1.61–519 ng kg^?1 for FOSA. The contamination level in the analysed food commodities decreased in the following order: seafood > pig/bovine liver >> freshwater/marine fish > hen egg > meat >> butter. When comparing the total contamination and profiles of PFASs in food commodities that originated from various sampling countries, differences were identified, and the contents decreased as follows: Belgium >> Norway, Italy > Czech Republic.     

Biogenic amines in selected foods of animal origin obtained from the Croatian retail market

ABSTRACT

This study aimed to investigate the presence of eight biogenic amines (BAs): tryptamine (TRP), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in cheese, fish & fishery products and meat & meat products obtained from the Croatian retail market. A selective and robust method of high-performance liquid chromatography (HPLC) with diode array detection (DAD) was applied for the determination of BAs in a total of 91 samples in accordance with the performance criteria outlined in the European legislation. A high inter- and intra-food group variability of the amounts of BAs was observed. In the analysed samples, the most represented amines were TYR, HIS, CAD and PUT. Based on the highest content of the most toxic BAs (HIS and TYR) and consequential food safety concerns, the studied food groups can be ranked in the following order: cheese (HIS up to 106.4 mg/kg; TYR up to 206.6 mg/kg), fish &fishery products (HIS up to 98.8 mg/kg; TYR up to 47.9 mg/kg), and meat & meat products (HIS up to 20.0 mg/kg; TYR up to 117.5 mg/kg). The total BA content was significantly higher (p < .05) in fermented in comparison with other food. The study aimed to contribute to the knowledge on BA toxicity and food quality, as well as to support the indispensable future studies of consumption data and exposure assessment, to the end of defining allowable BA concentrations in food.     

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.     

Effects of natural peptides from food proteins on angiotensin converting enzyme activity and hypertension

Cardiovascular diseases are the leading cause of death. The underlying pathophysiology is largely contributed by an overactivation of the renin-angiotensin-aldosterone-system (RAAS). Herein, angiotensin II (AngII) is a key mediator not only in blood pressure control and vascular tone regulation, but also involved in inflammation, endothelial dysfunction, atherosclerosis, hypertension and congestive heart failure. Since more than three decades suppression of AngII generation by inhibition of the angiotensin-converting enzyme (ACE) or blockade of the AngII-receptor has shown clinical benefit by reducing hypertension, atherosclerosis and other inflammation-associated cardiovascular diseases. Besides pharmaceutical ACE-inhibitors some natural peptides derived from food proteins reduce in vitro ACE activity. Several animal studies and a few human clinical trials have shown antihypertensive effects of such peptides, which might be attractive as food additives to prevent age-related RAAS activation. However, their inhibitory potency on in vitro ACE activity does not always correlate with an antihypertensive impact. While some peptides with high inhibitory activity on ACE-activity in vitro show no antihypertensive effect in vivo, other peptides with only a moderate ACE inhibitory activity in vitro cause such effects. The explanation for this conflicting phenomenon between inhibitory activity and antihypertensive effect remains unclear to date. This review shall critically address the effects of natural peptides derived from different food proteins on the cardiovascular system and the possible underlying mechanisms. A central aspect will be to point to conceptual gaps in the current understanding of the action of these peptides with respect to in vivo blood pressure lowering effects.     

Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review

Global fish processing industries dispose of fish wastes that account for more than 60% of processed fish biomass. In lieu of environmental pollution and disposal problems, these wastes are used to produce fish silage, fishmeal and sauce. They are also utilized for the production of value added products such as proteins, hydrolysates, bioactive peptides, collagen and gelatin. Research on the production of fish protein hydroysates (FPHs) presently focuses on maximizing the industrial potential of fish wastes. Since bioactive peptides containing amino acids hold properties of great interest, this paper reviews current research on the functional and bioactive properties of FPHs with an additional focus on gaps between fish and other hydrolysates, as well as current and future trends for the productive utilization of FPHs.     

蛋源降血压肽研究进展

鸡蛋不仅是人们饮食营养的重要来源,而且还含有许多生物活性蛋白。鸡蛋活性蛋白经酶解后会产生许多具有生物活性的多肽,其中最重要的就是具有降血压活性的多肽。本文介绍了鸡蛋来源的降血压多肽的发现、特性、生产和分离及体内外活性,以期为国内相关研究提供参考。     

超声波技术在动物性食品中的应用

本文简要阐述了超声技术的基本原理和特点,并着重阐述了国内外近几年来超声波技术在肉品、乳品、蛋品中的应用,从动物性食品加工,品质检测等方面较为全面地综述了超声波技术在动物性食品行业中的最新应用研究进展情况并探讨了其发展趋势.     

Recently isolated antidiabetic hydrolysates and peptides from multiple food sources: a review

Abstract

Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advantage of imparting less adverse effects. Furthermore, BHs and BPs from food have been discovered to impart their antidiabetic potentials through one or more mechanisms such as inhibition of digestive enzymes, inhibition of the antigenic enzyme – Dipeptyl peptidase IV (DPP-IV), decrease in blood glucose levels and increase in insulin uptake. Several plants and animal sources have been used as protein sources for the isolation of antidiabetic hydrolysates and peptides through different mechanisms and analytical techniques. This review integrates recent research information about several popular and unconventional food sources of BHs and BPs, their isolation techniques, antidiabetic effects and protein profiles. In addition, the fractionation technique(s) employed in each study and inhibition potentials of BHs and BPs are reviewed. This article is intended to supplement accessible scholarly literature and intellectual awareness on the subject of food-oriented approach for the management of diabetes.     

Dietary bioactive peptides: Human studies

Current opinion strongly links nutrition and health. Among nutrients, proteins, and peptides which are encrypted in their sequences and released during digestion could play a key role in improving health. These peptides have been claimed to be active on a wide spectrum of biological functions or diseases, including blood pressure and metabolic risk factors (coagulation, obesity, lipoprotein metabolism, and peroxidation), gut and neurological functions, immunity, cancer, dental health, and mineral metabolism. A majority of studies involved dairy peptides, but the properties of vegetal, animal, and sea products were also assessed. However, these allegations are mainly based on in vitro and experimental studies which are seldom confirmed in humans. This review focused on molecules which were tested in humans, and on the mechanisms explaining discrepancies between experimental and human studies.     

Bioactive peptides in dairy products

Bioactive peptides are hydrolysates with specific amino acid sequences that exert a positive physiological influence on the body. They are inert within the native protein, but once cleaved from the native protein by microbial or added enzymes and/or gastrointestinal enzymes during the digestive process, they apply their beneficial traits. Dairy products, particularly fermented products, are potential sources of bioactive peptides: several of them possess extra‐nutritional physiological functions that qualify them to be classified under the ‘Functional Foods’ label. Biological peptides in milk, the methods of their generation and their prevalence in dairy products are reviewed along with the reported health benefits and safety aspects.     

肉制品中动物源性成分DNA检测方法的研究进展

肉制品主要成分标识的真实性是全球重要的食品安全问题之一,特别是肉制品中动物源性成分的掺假和标识问题已引发全球关注。如何对肉制品中动物源性成分进行鉴定和标识已成为产品真实性鉴定的热点。基于DNA分子稳定性强的优点,DNA检测技术被广泛用于食品安全检测和监测诸多领域,体现出了灵敏度高、特异性强等优势。本文重点从动物源性检测的靶序列DNA选择和DNA分析技术研究2个方面,阐述了肉制品中动物源性成分定性、定量检测技术的研究和应用,并讨论动物源性成分定量分析的可能性,为我国实施动物源性成分量化监管提供思路。     

Antihypertensive effect of peptides obtained from Enterococcus faecalis-fermented milk in rats

Previous studies have demonstrated that milk fermented with Enterococcus faecalis decreases the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats. In this study, we evaluated the antihypertensive activity of the following peptide sequences: LHLPLP, LHLPLPL, LVYPFPGPIPNSLPQNIPP, VLGPVRGPFP, and VRGPFPIIV. These peptides isolated from E. faecalis-fermented milk showed in vitro angiotensin I-converting enzyme-inhibitory activity. Because the most potent angiotensin I-converting enzyme-inhibitory sequences were LHLPLP and LVYPFPGPIPNSLPQ-NIPP, we administered different doses of these peptides to spontaneously hypertensive rats. High doses of the remaining sequences were also administered to these animals. Water served as a negative control and captopril as a positive control. All products were administered orally. The SBP and DBP were measured before administration and also at 2, 4, 6, 8, and 24 h after administration. Before administration of the different products, spontaneously hypertensive rats showed SBP and DBP values of 218 ± 2.5 and 157 ± 5.9 mmHg, respectively (n = 30). The sequences LHLPLP, LVYPF-PGPIPNSLPQNIPP, VLGPVRGPFP, and VRGPFPIIV caused clear and significant decreases in SBP, DBP, or both in the animals. In particular, the antihypertensive effect could be clearly established when 2 or 3 mg/kg of LHLPLP was administered. These 2 doses of LHLPLP showed similar antihypertensive properties. Four hours after administration of captopril or the highest doses of the different peptides, the decreases in the SBP and the DBP (mmHg) were as follows: captopril (SBP = 52 ± 5.8, DBP = 38.8 ± 3.8), 3 mg/kg of LHLPLP (SBP = 25.3 ± 8.2, DBP = 29.5 ± 7.6), 6 mg/kg of LVYPFPGPIP-NSLPQNIPP (SBP = 14.9 ± 3.7, DBP = 8.7 ± 4.4), 10 mg/kg of LHLPLPL (SBP = 7.7 ± 4.1, DBP = 9.4 ± 3.1), 10 mg/kg of VLGPVRGPFP (SBP = 16.2 ± 5.8, DBP = 21.64 ± 3.2), and 10 mg/kg of VRGPFPIIV (SBP = 16.05 ± 2.74, DBP = 9.19 ± 3.49). The results obtained suggest that the sequences LHLPLP, LVYPFPGPIPNSLPQ-NIPP, VLGPVRGPFP, and VRGPFPIIV could be responsible, at least in part, for the antihypertensive properties described for E. faecalis-fermented milk.     

益生菌降压肽的研究现状及其国内外新产品开发趋势

本文阐述了降压肽的作用原理以及乳源性降压肽独特的降压优势,概述了由益生菌研究开发的降压肽产品的现状,同时介绍了国内外利用益生菌开发具降压肽产品的研究成果以及研发的趋势。根据国内外市场的需求,在国内开发具有降压肽活性酸奶制品以及相关的产品必将会产生显著的社会影响,带来可观的效益。     

Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk

Inhibitors of angiotensin I-converting enzyme (ACE) are useful in treating hypertension, and many have been derived from food products, including soybeans. Using the industrial protease PROTIN SD-NY10, we developed a processed soya milk (PSM) with enhanced ACE inhibitory activity. The ACE inhibitory activity of PSM (IC₅₀ = 0.26 μg/ml) was greater than that of regular soya milk (IC₅₀ = 8.75 μg/ml). Eight novel ACE inhibitory peptides were purified from PSM by reversed-phase chromatography: FFYY (IC₅₀,1.9 μM), WHP (4.8 μM), FVP (10.1 μM), LHPGDAQR (10.3 μM), IAV (27.0 μM), VNP (32.5 μM), LEPP (100.1 μM), and WNPR (880.0 μM). The IC₅₀ values of these peptides are comparable to those reported for other ACE inhibitory peptides derived from wheat, chicken, bonito, wine, etc. Due to the relatively low IC₅₀ values of several peptides identified in this study, they may serve as ideal base components of food supplements for patients with hypertension.     

牛乳酪蛋白降血压肽的超滤分离

采用超滤法分离酪蛋白降血压多肽溶液,研究超滤操作压力、温度和溶液浓度对膜渗透通量的影响,结果表明,超滤分离浓度为5%的多肽溶液,压力为0.15MPa,温度为45℃条件下,膜渗透通量相对较高;利用高效凝胶排阻色谱技术分析超滤滤过液的相对分子量分布。结果表明,超滤技术可以实现不同分子量多肽组分的分离;多肽超滤滤过液的ACE抑制活性提高。