Protein Digestion-Derived Peptides
Chemistry, Bioactivity, and Health Effects
- 1st Edition - April 12, 2024
- Imprint: Academic Press
- Editors: Cristina Martinez-Villaluenga, Blanca Hernandez-Ledesma
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 9 1 4 1 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 5 4 6 7 - 6
Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects presents the latest international advances in fundamental and applied research on the impact of… Read more
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Request a sales quoteProtein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects presents the latest international advances in fundamental and applied research on the impact of gastrointestinal digestion on the release of bioactive peptides from food sources.
This book covers the fundamentals and applications of gastrointestinal digestion and absorption models as well as the impact of food matrices, their components and protein characteristics, and peptide bioactivity, bioaccessibility, and bioavailability. Moreover, the book expands coverage in vitro and in vivo approaches to simulate gastrointestinal digestion of food proteins and absorption models to evaluate the bioaccessibility and bioavailability of released peptides.
Developed for nutrition researchers, food scientists, and pharmaceutical scientists, this book is a welcomed resource for those who wish to understand the impact of peptides on chronic disease.
- Includes applications, literature reviews, recent developments, and methods
- Offers an overview of the main bioactivities of peptides released during the gastrointestinal digestion of food proteins
- Highlights mechanisms of action and health benefits of bioactive peptides released during gastrointestinal digestion
Nutrition researchers, Food Scientists, Pharmaceutical Scientists
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Chapter 1. Food protein digestion by in vitro static approaches
- Abstract
- 1.1 Introduction
- 1.2 Food protein digestion
- 1.3 Static models for food protein digestion investigations
- 1.4 Main applications of INFOGEST protocols to protein digestion
- 1.5 Other static models including the addition of a colon step: main potentialities
- 1.6 Conclusions and future perspectives
- References
- Chapter 2. Modeling elderly gastrointestinal digestion for the evaluation of the release of bioactive peptides
- Abstract
- 2.1 Introduction
- 2.2 Age-related changes in the gastrointestinal tract
- 2.3 In vitro simulation of elderly gastrointestinal digestion
- 2.4 Bioactive peptides and aging
- 2.5 In vitro studies of bioactive peptides bioaccessibility using elderly gastrointestinal conditions
- 2.6 Conclusion
- References
- Chapter 3. Oral bioaccessibility and bioavailability of protein hydrolysates and bioactive peptides derived from food sources
- Abstract
- 3.1 Background
- 3.2 Susceptibility of peptides against endoproteinase and exopeptidase
- 3.3 Food-derived peptides in body
- 3.4 Biological functions of food-derived peptides in the human body
- 3.5 Conclusion and future prospect
- References
- Chapter 4. Dynamic simulation of food protein digestion and bioactive peptide release
- Abstract
- 4.1 Introduction
- 4.2 Physiology of human digestion
- 4.3 Gastrointestinal digestion models
- 4.4 Simulation of digestion of food proteins using dynamic models
- 4.5 Conclusions and future perspectives
- References
- Chapter 5. Assessing the bioactivity of dietary peptides and their resistance to digestion: a combined approach using in silico, in vitro, and in vivo analyses
- Abstract
- 5.1 Introduction
- 5.2 Conclusions
- References
- Chapter 6. Bioactive peptides from milk and dairy proteins: models of digestion and intestinal barrier
- Abstract
- 6.1 Introduction
- 6.2 From proteins to peptides: methods to obtain bioactive peptides and amino acids
- 6.3 In vitro, ex vivo, and multiorgans intestinal tissue-based models
- 6.4 Conclusion
- References
- Chapter 7. Bioactive peptides from marine sources after simulated gastrointestinal digestion
- Abstract
- 7.1 Introduction
- 7.2 In vitro gastrointestinal digestion
- 7.3 In silico gastrointestinal digestion
- 7.4 Prospects and challenges
- References
- Chapter 8. Bioactive peptides released from meat and meat products during gastrointestinal digestion
- Abstract
- 8.1 Introduction
- 8.2 Bioactive peptides released from meat
- 8.3 Bioactive peptides released from meat-derived products
- 8.4 In vivo studies
- 8.5 In silico studies
- 8.6 Conclusions and future perspectives
- References
- Chapter 9. Bioactive peptides released from pseudo-cereal proteins during gastrointestinal digestion
- Abstract
- 9.1 Pseudo-cereals: general aspects, proteins, and their susceptibility to proteolysis by enzymes of the gastrointestinal tract
- 9.2 Bioactivities of peptides from simulated gastrointestinal digestion of purified proteins and protein isolates/concentrates
- 9.3 Bioactivities of peptides from simulated gastrointestinal digestion of flour and food matrices
- 9.4 Conclusion
- References
- Chapter 10. Bioactive peptides released from legumes during gastrointestinal digestion
- Abstract
- 10.1 Introduction
- 10.2 Legume proteins
- 10.3 Legume protein digestion
- 10.4 The effect of food processing on legumes protein digestibility
- 10.5 Bioactivity of legume peptides/protein hydrolysates over digestion
- 10.6 The role of bioinformatic analysis in legume-based bioactive peptide release from gastrointestinal digestion
- 10.7 Conclusion
- 10.8 Challenges and future perspectives
- References
- Chapter 11. Bioactive peptides released from Cucurbitaceae seed proteins during gastrointestinal digestion
- Abstract
- Abbreviations
- 11.1 Introduction
- 11.2 Cucurbitaceae seed proteins as a source of bioactive peptides
- 11.3 Bioaccessibility of Cucurbitaceae seed hydrolysates and derived bioactive peptides
- 11.4 Conclusions and future perspectives
- Funding
- Acknowledgments
- Conflicts of interest
- References
- Chapter 12. Bioactive peptides released from microalgae during gastrointestinal digestion
- Abstract
- 12.1 Introduction
- 12.2 Microalgae-based proteins and peptides
- 12.3 Release of bioactive peptides from microalgae
- 12.4 Conclusions
- References
- Chapter 13. Bioactive peptides released from seaweeds during gastrointestinal digestion
- Abstract
- List of Abbreviations
- 13.1 Introduction
- 13.2 Protein content and composition of seaweeds
- 13.3 Seaweed protein hydrolysis
- 13.4 Seaweed protein digestibility
- 13.5 Bioactive properties of seaweed-derived peptides
- 13.6 Conclusion
- Acknowledgments
- References
- Chapter 14. Bioactive peptides released from edible insects during gastrointestinal digestion
- Abstract
- 14.1 Introduction
- 14.2 Edible insects
- 14.3 Conclusions
- References
- Chapter 15. Bioactive peptides from fruit food waste after simulated gastrointestinal digestion
- Abstract
- List of abbreviations
- 15.1 Introduction
- 15.2 Protein content in fruit waste
- 15.3 Fruit waste bioactive peptides released in gastrointestinal digestion
- 15.4 Bioactivity of peptides
- 15.5 Concluding remarks
- Acknowledgments
- Conflict of interest
- References
- Index
- Edition: 1
- Published: April 12, 2024
- Imprint: Academic Press
- No. of pages: 478
- Language: English
- Paperback ISBN: 9780443191411
- eBook ISBN: 9780443154676
CM
Cristina Martinez-Villaluenga
Cristina Martinez-Villaluenga is a senior scientist and member of the GRAINS4HEALTH research group at the Institute of Food Science, Technology, and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). The mission of her research group is to develop new added-value products from grains (cereals, pseudocereals, and legumes) and give solutions to meet consumer and producer demands for food quality and safety, sustainability, and health. Bioactive compounds (including proteins and peptides) are the focus of her research. She has been involved in numerous Spanish, European, and International research projects.
Affiliations and expertise
Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, SpainBH
Blanca Hernandez-Ledesma
Blanca Hernandez-Ledesma[CE11] is a senior scientist and the head of the Group Development and Innovation in Alternative Proteins (INNOVAPROT) at the Institute of Food Science Research (CIAL, CSIC-UAM). Her research has been focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications as basis for the development of novel food ingredients. She has participated in multiple national and international research projects and is a member of the editorial committees of 4 books and 11 journals.
[CE11]The editor names “Cristina Martínez-Villaluenga and Blanca Hernández-Ledesma [CE11]” are mismatching with “Cristina Martinez-Villaluenga and Blanca Hernandez-Ledesma [CE11]” given in the CCM Work Order. We have retained what are given in the BCC. Please confirm if it is fine.
Affiliations and expertise
Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM, CEI UAM1CSIC), Madrid, SpainRead Protein Digestion-Derived Peptides on ScienceDirect