Biologically Active Peptides

From Basic Science to Applications for Human Health

1st Edition - June 17, 2021
Imprint: Academic Press
Editors: Fidel Toldra, Jianping Wu
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 3 8 9 - 6
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 4 3 8 - 1

Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contribut… Read more

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Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide science, structure-activity relationships, best practices for their study and production, and their applications. In the interdisciplinary field of bioactive peptides, this book bridges the gap between basic peptide chemistry and human physiology, while reviewing recent advances in peptide analysis and characterization. Methods and technology-driven chapters offer step-by-step guidance in peptide preparation from different source materials, bioactivity assays, analysis and identification of bioactive peptides, encoding bioactive peptides.

Later, applications across disease areas and medical specialties are examined in-depth, including the use of bioactive peptides in treating obesity, diabetes, osteoporosis, mental health disorders, food allergies, and joint health, among other disorders, as well as bioactive peptides for sensory enhancement, sports and clinical nutrition, lowering cholesterol, improving cardiovascular health, and driving advances in biotechnology.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Chapter 1. Bioactive peptides in health and disease: an overview
Abstract
1.1 Introduction
1.2 Preparation of bioactive peptides
1.3 Absorption of peptides in the small intestine
1.4 Bioactivities of food-derived bioactive peptides focusing on inhibiting chronic diseases
1.5 Conclusion
References
Chapter 2. Enzymatic mechanisms for the generation of bioactive peptides
Abstract
2.1 Introduction
2.2 Degree of hydrolysis
2.3 Assay of endopeptidase activity
2.4 Assay of exopeptidase activity
References
Chapter 3. Novel technologies in bioactive peptides production and stability
Abstract
3.1 Introduction
3.2 Expression of recombinant peptides
3.3 Stability of proteins and peptides
3.4 Definition: production of recombinant bioactive peptides in Escherichia coli
3.5 Protocol
3.6 Summary
References
Chapter 4. Methodologies for extraction and separation of short-chain bioactive peptides
Abstract
4.1 Introduction
4.2 Definition: Short-chain peptide enrichment
4.3 Materials, equipment and reagents
4.4 Protocols
4.5 Pros and cons
4.6 Alternative methods/procedures
4.7 Troubleshooting & Optimization
4.8 Materials, equipment and reagents
4.9 Protocols
4.10 Pros and cons
4.11 Alternative methods/procedures
4.12 Troubleshooting & Optimization
4.13 Summary
References
Chapter 5. Methodologies for peptidomics: Identification and quantification
Abstract
5.1 Introduction
5.2 Identification of naturally generated peptides
5.3 Materials, equipment, and reagents
5.4 Label-free relative quantitation of naturally generated peptides
5.5 Absolute quantitation of naturally generated peptides
5.6 Summary
References
Chapter 6. Methodologies for bioactivity assay: biochemical study
Abstract
6.1 Introduction
6.2 Antioxidant activity assays
6.3 Enzyme inhibitory assays
6.3.12 Troubleshooting and optimization
6.4 Summary
Acknowledgments
References
Chapter 7. Methodologies for bioactivity assay: cell study
Abstract
7.1 Introduction
7.2 Cell culture basics
7.3 Basic cell culture protocols
7.4 Study bone health-promoting peptide
7.5 Biochemical and molecular analysis of cell study
7.6 Summary
References
Chapter 8. Methodologies for bioactivity assay: animal study
Abstract
Abbreviations
8.1 Introduction
8.2 Administration of food peptides and animal safety
8.3 Animal models to evaluate hypertension
8.4 Animal models to evaluate metabolic dysfunction
8.5 Analysis and statistics
8.6 Safety considerations and standards during the development of animal models
8.7 Summary
References
Chapter 9. Methodologies for bioavailability assessment of food-derived peptide
Abstract
9.1 Introduction
9.2 Structure of peptides in foods
9.3 Presence of food-derived peptides with modified amino acid residues in blood
9.4 Direct identification of food-derived peptides in the body
9.5 Detection of exopeptidase-resistant peptides in blood
9.6 Peptides pass through Caco-2 monolayer
9.7 Biological activity of food-derived peptides in body
9.8 Conclusion and future prospects
References
Chapter 10. Methodologies for studying the structure–function relationship of food-derived peptides with biological activities
Abstract
10.1 Introduction
10.2 Bioactivity prediction of peptides
10.3 Mapping methods to predict structure–function of bioactive peptides
10.4 In silico methods predicting bioactivity in food-derived peptides
10.5 Methods to analyze the physicochemical feature of bioactive peptide
10.6 Quantitative structure–activity relationship methods to assess food-derived peptide functions
10.7 Artificial neural networking and quantitative structure–activity relationship integrative approach to assess bioactive of peptides
10.8 Limitations of classical bioinformatics and computational biology approach for peptide analysis
10.9 Conclusion and future directions
References
Chapter 11. Methodologies for investigating the vasorelaxation action of peptides
Abstract
11.1 Introduction
11.2 Principles
11.3 Materials, equipments, and reagents
11.4 Protocols
11.5 Analysis and statistics
11.6 Safety considerations and standards
11.7 Pros and cons
11.8 Alternative methods/procedures
11.9 Troubleshooting and optimization
11.10 Summary
References
Chapter 12. Methodologies for studying mechanisms of action of bioactive peptides: a multiomic approach
Abstract
12.1 Introduction
12.2 Investigation of the regulatory properties of dietary peptides in cellular signaling events
12.3 Conclusion
References
Chapter 13. CRISPR–Cas systems in bioactive peptide research
Abstract
13.1 Introduction
13.2 Timeline and development of CRISPR–Cas system
13.3 Beyond Cas9
13.4 Advancing biological research
13.5 Bioactive peptides and CRISPR–Cas9
13.6 Materials, equipment, and reagents
13.7 Protocols
13.8 Analysis and quality control
13.9 Ethical reflections
13.10 Future directions
13.11 Conclusions
References
Chapter 14. Databases of bioactive peptides
Abstract
14.1 Introduction
14.2 General overview of databases and their classification
14.3 Biological and chemical information on peptides in brief
14.4 Some databases of bioactive peptide sequences
14.5 Using bioinformatic databases for the analysis of food proteins and peptides
14.6 Conclusion
Acknowledgments
References
Chapter 15. Encapsulation technology for protection and delivery of bioactive peptides
Abstract
15.1 Introduction
15.2 Microparticulate delivery systems
15.3 Hydrogel delivery systems
15.4 Nanoparticulate delivery systems for bioactive peptides
15.5 Conclusion and future perspectives
References
Chapter 16. Plant sources of bioactive peptides
Abstract
16.1 Introduction
16.2 Plant proteins classification and isolation and extraction methods
16.3 Sources and production of bioactive plant peptides
16.4 Mechanistic insights on the biological activities of bioactive peptides from plants
16.5 Challenges and opportunities in studying the health benefits of plant-derived peptides
16.6 Conclusion
Acknowledgements
References
Chapter 17. Generation of bioactivities from proteins of animal sources by enzymatic hydrolysis and the Maillard reaction
Abstract
17.1 Introduction
17.2 Bioactive peptides from milk
17.3 Bioactive peptides from meat
17.4 Bioactive peptides from animal by-products
17.5 Bioactive peptides from marine sources
17.6 Bioactive peptides and the Maillard reaction
17.7 Conclusion
References
Chapter 18. Sustainable, alternative sources of bioactive peptides
Abstract
18.1 Introduction
18.2 Fungi
18.3 Edible insects
18.4 Marine macroalgae
18.5 Underutilized agricultural by-products
18.6 Conclusion
References
Chapter 19. Application in nutrition: mineral binding
Abstract
19.1 Introduction
19.2 Importance of minerals for nutrition
19.3 Evidence of health effects of mineral-binding peptide
19.4 Mineral-binding peptides: potential applications, sources, production, and commercialization
19.5 Selective extraction of mineral-binding peptides from complex hydrolyzates
19.6 Summary
Acknowledgment
References
Chapter 20. Applications in nutrition: clinical nutrition
Abstract
20.1 Introduction
20.2 Application of biologically active peptides in disease treatment
20.3 Application of biologically active peptides in clinical nutritional foods
20.4 Summary and prospects
References
Chapter 21. Applications in nutrition: sport nutrition
Abstract
21.1 Introduction
21.2 Rationale
21.3 Application in sports nutrition
21.4 Limitations
21.5 Practical applications
21.6 Summary
References
Chapter 22. Application in nutrition: cholesterol-lowering activity
Abstract
22.1 Introduction
22.2 Rationale: peptides activity and characterization
22.3 Peptides from plant proteins
22.4 Hypocholesterolemic peptide from other seeds: amaranth, cowpea, and rice
22.5 Peptides from animal sources
22.6 Structure–activity relationship of hypocholesterolemic peptides
22.7 Summary
References
Chapter 23. Applications in nutrition: Peptides as taste enhancers
Abstract
23.1 Introduction
23.2 Umami and umami-enhancing peptides
23.3 Bitter and bitter inhibitory peptides
23.4 Salt taste-enhancing peptides
23.5 Kokumi peptides
23.6 Summary
Acknowledgments
References
Chapter 24. Cardiovascular benefits of food protein-derived bioactive peptides
Abstract
24.1 Introduction
24.2 Inhibition of the renin–angiotensin–aldosterone system: antihypertensive peptides
24.3 Conclusions
24.4 Future trends
References
Chapter 25. Applications in medicine: hypoglycemic peptides
Abstract
25.1 Introduction
25.2 Carbohydrate digestion and glucose homeostasis
25.3 Pathophysiology of type 2 diabetes
25.4 Clinical diagnosis of diabetes
25.5 Diverse physiological properties of protein hydrolysates and bioactive peptides
25.6 Antidiabetic properties of protein hydrolysates/peptides (in vivo studies)
25.7 Antidiabetic properties of protein hydrolysates/peptides (clinical studies)
25.8 Conclusions
References
Chapter 26. Application in medicine: obesity and satiety control
Abstract
Abbreviations
26.1 Introduction
26.2 Synthetic peptides
26.3 Food-derived peptides
26.4 Commercial dietary protein hydrolyzates with antiobesity potential
26.5 Summary
Acknowledgments
References
Chapter 27. Food-derived osteogenic peptides towards osteoporosis
Abstract
27.1 Introduction
27.2 Evaluation and diagnosis of osteoporosis
27.3 Osteogenic agents
27.4 Characterization of osteogenic peptides
27.5 Bioavailability of osteogenic peptides
27.6 Conclusions
Acknowledgments
Reference
Chapter 28. Applications in medicine: mental health
Abstract
28.1 Introduction
28.2 Peptides as diagnostic tools in brain tumors and CNS disorders
28.3 Therapeutic applications of peptides for mental health
28.4 Conclusion
References
Chapter 29. Applications in medicine: joint health
Abstract
29.1 Introduction
29.2 Overview of joint diseases
29.3 Peptides activity and characterization
29.4 Mechanisms of action
29.5 Evidence in joint health benefits
29.6 Potential applications, production, and commercialization
29.7 Summary
Acknowledgments
References
Chapter 30. Applications in food technology: antimicrobial peptides
Abstract
30.1 Introduction
30.2 Classification
30.3 Current and potential food applications
30.4 Hurdle approach
30.5 Application of antimicrobial peptides for improving human health
30.6 Mechanisms of action
30.7 Safety considerations and regulations
30.8 Limitations
30.9 Summary
References
Index

Fidel Toldra

Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

Affiliations and expertise

Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain

Jianping Wu

Jianping Wu, PHD is a Professor at the Department of Agricultural, Food and Nutritional Science of University of Alberta. His research aims to understand the structure and activity relationships of food protein derived bioactive peptides. He has published over 180 peer-reviewed papers at international journals, 15 invited book chapters, 1 edited book (in press), over 170 scientific presentations and ~80 no-scientific presentations, and 10 patents/applications. He is a Member of Cardiovascular Research Center of the Faculty of Medicine and Dentistry at the University of Alberta (since 2010), and Chair of Protein and Co-Products Division of American Oil Chemist Society (2016-2018).

Affiliations and expertise

Professor, Agricultural, Food Proteins and Bioactive Peptides, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health