Functional foods bioactive peptides

Meisel, H. and Schlimme, E. 1996. Bioactive peptides derived from milk proteins ingredient for functional foods Kieler Milchwirtsch. Forschungsber. 48, 343-357. 

A whey protein hydrolysate BioZate , containing ACE-inhibitory peptide was recently developed by Davisco Foods International Inc. The effect on blood pressure was studied with 30 unmedicated, non-smoking, borderline hypertensive men and women, and daily dose was 20 g. The results indicated that there was a significant drop in both systolic and diastolic blood pressure after 1-week treatment, which persisted throughout the study of 6 weeks. The application of this product is varied and flexible. In addition to the bioactive peptides, it has functional properties such as emulsification and foaming (Klink, 2002). 

The major nutraceutical application of marine-derived bioactive peptides has been ACE inhibition, and a partial list of identified bioactive peptides is given in Table 27.1. Fish protein has been reported to be an advantageous starting material for preparation of ACE inhibitory peptide hydrolysates (Curtis et al., 2002). Marine-derived protein hydrolysate tends to contain high concentrations of cysteine, methionine, and arginine, all of which help reduce hypertension (Kristinsson, 2007). Such marine-derived peptides could be used as potent functional food additives and represent a healthier and natural alternative to ACE inhibitor drugs (Li et aL, 2004). Currently, the bioactive oligopeptides from dried bonito and sardine muscle have been approved as Foods for Specified Health Use by the Ministry of Health and Welfare in Japan. 

The range of food components now considered as bioactives include vitamins, minerals, functional lipids, probiotics, amino acids, peptides and proteins, phytosterols, phytochemicals and antioxidants (Wildman 2001). Their structure and function vary widely and are important considerations when adding them to food. The health aspects of bioactive ingredients and functional foods are not covered here as they are beyond the scope of this chapter. 

The demand for healthy foods has led to the development of several entirely new healthy ingredient and additive categories (Heasman and Mellentin 2001 Sloan 2004). An entirely new sector of functional food ingredients has developed, including products such as omega-3 fatty acids and phytosterols for cardiovascular health, prebiotics and probiotics for gut health, antioxidants, polyphenols and phytochemicals, and bioactive peptides. The established vitamins and minerals sector has also benefited from this functional food trend, with more and more products being fortified with beneficial vitamins and minerals. 

Recent studies have provided evidence that marine-derived bioactive peptides including the compound derived from microalgae play a vital role in hmnan health and nutrition. In recent study, we have proved that two peptides isolated from N. incerta showed hepatoprotective activity. These evidences surest that due to valuable biological functions with health beneficial effects, marine microalgae-derived bioactive peptides have potential as active ingredients for preparation of various functional foods or nutraceutical and pharmaceutical products. 

The generation of bioactive peptides during microbial fermentation of milk and soybean is now well documented. Such peptides have been shown to exert several bioactivities that have been demonstrated in animal and human studies. Potential health benefits associated with bioactive peptides have been subject of growing commercial interest, especially in the context of functional foods. Milk proteins are the best-known source of bioactive peptides, but peptides with similar properties have also been identified in soybean. Anti-hypertensive peptides derived from milk proteins have already found commercial applications both in Japan and in Europe. This trend is likely to continue, although controversial results in cUnical trials and global differences in health claim regulations call for further scientific and clinical research. 

Nagpal, R., Behare, R, Rana, R., Kumar, A., Kumar, M., Arora, S., et al. (2011). Bioactive peptides derived from milk proteins and their health beneficial potentials an update. Food Function, 2, 18-27. 

Rutherford-Markwick, K. J. (2012). Food proteins as a source of bioactive peptides with diverse functions. British Journal of Nutrition, 108, S149-S157. 

The emergence of bioactive food compounds (neutraceuticals) with health benefits provides an excellent opportunity to improve pubUc health. The incorporation of bioactive compounds, such as peptides and vitamins, into food systems holds much promise in the development of innovative functional foods that may have physiological benefits or reduce the risk of diseases. Compared to pharmaceutical applications, little work has been done on the encapsulation properties of chitosan nanoparticles for the oral administration of neutraceuticals in healthy food. More recently, chitosan has been identified as a versatile biopolymer for a broad range of health and food applications because of its safety and nontoxicity in human beings. Because chitosan matrix is not stable at very low pH, modificatimis to the chitosan micro- or nanoparticles might be able to protect them. 

Korhonen, H. J., Mine, Y., Li-Chan, E., Jiang, B., 2010. Health-promoting proteins and peptides in colostrum and whey. Bioactive Proteins and Peptides as Functional Foods and Nutra-ceuticals 29, 151. 

Korhonen, H. (2009). MiUc-derived bioactive peptides from science to applications. Journal of Functional Foods, 1, 177-187. 

Dietaiy intervention is accepted as a key component in the prevention and management of T2DM [109], Natural products are useful as bioactive components to develop new functional foods for specific population sectors [110-112], Afunctional food has been defined as any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains [113], According to the literature, the capacity to inhibit DPP-IV has been identified in natural nonpeptide (Fig. 7.4) [99, 114-125] and peptide products (Table 7.4) [18, 126-142], Therefore, they could be used as bioactive ingredients in functional foods for T2DM prevention or treatment [99, 126], These foods may also serve as lead compounds for deriving more potent DPP-IV inhibitors [99, 117, 143],... 

New Zealand (Rademaker et al. 2007 Kelly et al. 2010). The use of enviromnental proteins as an amino acid source in LAB explains the importance of their proteolytic system. LAB depend on this system to obtain the essential amino acids that are then used as precursors for not only peptides and proteins but also for many otha-biomolecules. Amino acids are the precursors of aromatic compounds, which are important to the final flavor of food products. Proteolytic activity also generates other molecules, such as bioactive peptides, that have functions related to the probiotic properties of LAB. 

Bioactive proteins from natural product extracts have been isolated based on a broad spectrum of potentially useful characteristics, including anti-cancer, anti-fungal, anti-viral and anti-bacterial activities [8]. These proteins possess a wide variety of structural and functional motifs, but can be grouped into particular classes based on similarities in their three-dimensional structural or primary amino acid sequence. Recently, many reviews have been pubhshed which closely examine defined groups of these proteins, including defen-sins [9], ribosome-inactivating proteins [10], cyclotides [11], and antimicrobial peptides from food proteins [12]. 

At present, the field of marine natural products becomes more sophisticated. Seaweeds have drawn worldwide attention due to their involvement in many industrial applications. Seaweeds produce a variety of active components with different structures and interesting biological activities (Amarowicz et ah, 2004 Choi et ah, 2002 Kim and Bae, 2010 Kong et ah, 2009 Shibata et ah, 2008). The bioactive components isolated from seaweeds could be divided into polyphenols, peptides, polysaccharides, etc. Many of these active compoimds have been found to be useful functional ingredients in many industrial applications such as pharmaceutical, cosmeceutical, and fimctional food. 

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