Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Amino acid (AA) sequences of 807 bioactive peptides from foods of animal origin were examined in order to correlate peptide structure with activity (antihypertensive, antioxidative, immunomodulatory, antimicrobial, hypolipidemic, antithrombotic, and opioid) and stability in vivo. Food sources, such as milk, meat, eggs, and marine products, show different frequencies of bioactive peptides exhibiting specific effects. There is a correlation of peptide structure and effect, depending on type and position of AA. Opioid peptides contain a high percentage of aromatic AA residues, while antimicrobial peptides show an excess of positively charged AAs. AA residue position is significant, with those in the first and penultimate positions having the biggest effects on peptide activity. Peptides that have activity in vivo contain a high percentage (67%) of proline residues, but the positions of proline in the sequence depend on the length of the peptide. We also discuss the influence of processing on activity of these peptides, as well as methods for predicting release from the source protein and activity of peptides.     

New insights into the psychological dimension of wood–human interaction

The effect a wooden-built environment exerts on the physical and psychological well-being of people has mostly been investigated by evaluation, through a limited number of sensory modalities, of small size stimuli. In this research, two real-size wooden and plaster indoor settings were used to examine the influence of wood on people’s emotions and perceptions. Three questionnaires assessed participants’ multimodal sensory, affective, and cognitive responses to the settings (Semantic Differential questionnaire), their emotional state (Positive and Negative Affect Schedule), and their environmental behaviour and biophilia degree (Nature Relatedness Scale). The results revealed that wood induces more positive emotions than plaster, and that individual biophilia degree appears to influence the tactile, auditory, and olfactory evaluation of the settings. It furthermore indicates how wood used in real buildings positively influences human psychological well-being and highlights the importance of considering multiple sensory modalities when investigating wood–human interaction.     

Study on the applicability of high-pressure homogenization for the production of banana juices

The aim of this preliminary study was to evaluate the potential applicability of high-pressure homogenization (HPH) for the production of banana juices. To this purpose, a prototype equipment working up to 400 MPa and a lab-scale homogenizer working up to 150 MPa were used. Temperature, microbial load, pectate lyase activity, colour and viscosity of the samples homogenized at increasing pressure were evaluated. Pressures higher than 200 MPa were needed to obtain 4 log unit reduction of total mesophilic bacteria and pectate lyase inactivation. Following HPH, banana juice resulted brighter and less viscous than the untreated one. Data suggest that HPH treatments could be a reliable technological alternative to conventional heat treatments for the production of added-value fruit juices. However, the homogenization design could play a critical role in affecting the product quality attributes. In fact, homogenization performed at the same operative pressure by using different equipment leads to different effects on product quality.     

Emulsification of Simulated Gastric Fluids Protects Wheat α-Amylase Inhibitor 0.19 Epitopes from Digestion

Wheat α-amylase inhibitors (α-AIs) are known anti-nutritional factors, respiratory allergens, and they can sporadically cause food allergy. α-AIs are therefore expected to reach the enteric mucosae in an immunologically active form, but information on their stability to gastric digestion is not available. Resistance to pepsinolysis is nonetheless a key factor for any food allergen. We therefore investigated whether α-AIs could resist pepsin digestion in simulated gastric fluids (SGF) and in emulsified SGF, the latter simulating more realistically the multi-phase nature of stomach bolus. Since α-AIs comprise a huge family of proteins, we investigated 0.19 α-AI as a prominent member. The digestion patterns were analyzed by immunoblotting using anti-0.19 polyclonal antibodies and sera from wheat allergic patients sensitized to 0.19 α-AI. The results show that the immune epitopes of α-AI are detectable up to 120 min of digestion in emulsifying conditions. Intra-molecular disulfide bonds and, in particular, emulsification were found to be crucial factors for protein stability. The results show that 0.19 α-AI must be considered a potential food allergen.     

Diazoxide Needs Mitochondrial Connexin43 to Exert Its Cytoprotective Effect in a Cellular Model of CoCl2-Induced Hypoxia

Hypoxia is the leading cause of death in cardiomyocytes. Cells respond to oxygen deprivation by activating cytoprotective programs, such as mitochondrial connexin43 (mCx43) overexpression and the opening of mitochondrial K_ATP channels, aimed to reduce mitochondrial dysfunction. In this study we used an in vitro model of CoCl₂-induced hypoxia to demonstrate that mCx43 and K_ATP channels cooperate to induce cytoprotection. CoCl₂ administration induces apoptosis in H9c2 cells by increasing mitochondrial ROS production, intracellular and mitochondrial calcium overload and by inducing mitochondrial membrane depolarization. Diazoxide, an opener of K_ATP channels, reduces all these deleterious effects of CoCl₂ only in the presence of mCx43. In fact, our results demonstrate that in the presence of radicicol, an inhibitor of Cx43 translocation to mitochondria, the cytoprotective effects of diazoxide disappear. In conclusion, these data confirm that there exists a close functional link between mCx43 and K_ATP channels.