Publications

  • Anna Iwaniak, Małgorzata Darewicz, Piotr Minkiewicz
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    ABSTRACT: Nadciśnienie tętnicze jest chorobą cywilizacyjną występującą u pacjentów na całym świecie, szczególnie w krajach o wysokim poziomie rozwoju gospodarczego. Wpływ na występowanie tej choroby ma wiele czynników, takich jak m. in.: wiek pacjenta, predyspozycje genetyczne, styl życia, masa ciała. Dwa ostatnie związane są dietą. Składnikami żywności, które wykazują zdolność obniżania ciśnienia krwi są znajdujące się w sekwencjach białek inhibitory enzymu konwertującego angiotensynę (inhibitory ACE). Niektóre z nich są dostępne na rynku w formie produktów żywnościowych, składników żywności lub suplementów. W pracy scharakteryzowano wybrane inhibitory ACE pochodzące z żywności, których efekt przeciwnadciśnieniowy potwierdzono w badaniach na zwierzętach i/lub ludziach oraz porównano takie peptydy z lekami pełniącymi funkcję inhibitora ACE.
    Lekarz wojskowy 06/2014; 92(1):89-95.
  • Polski merkuriusz lekarski: organ Polskiego Towarzystwa Lekarskiego 06/2014; 216:403-406.
  • Małgorzata Darewicz, Anna Iwaniak, Piotr Minkiewicz
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    ABSTRACT: Milk proteins possess a wide range of nutritional and biological properties. They are used as a source of energy, amino acids, vitamins, and minerals which are needed for the growth and development of organisms. Milk proteins contain physiologically active peptides encrypted in the protein sequences. Peptides with biological activity are produced during gastrointestinal digestion or food processing and could play an important role in metabolic regulation and modulation. This suggests the potential use of biopeptides as nutraceuticals and ingredients of functional foods to promote health and reduce the risk of diseases. Milk-derived bioactive peptides were shown to have antihypertensive, antihrombotic, antimicrobial, antioxidative, opioid, mineral-binding properties and anticancer activities. In vitro and in vivo studies are currently being carried out to identify milk bioactive peptides as well as to study their bioavailability and molecular mechanisms of action. Milk as a traditional food product can serve as the example of a functional food and be relevant for health-promoting as well as health-preventing factors. Entire text is in Polish.
    Medycyna weterynaryjna 06/2014; 70(6):348-352. · 0.20 Impact Factor
  • Anna Iwaniak, Piotr Minkiewicz, Małgorzata Darewicz
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    ABSTRACT: This work is a literature overview on angiotensin-converting enzyme (ACE) inhibitory/antihypertensive peptides in food protein sources. The following aspects related to peptides with the above-mentioned bioactivity are discussed: (i) mechanism of action of ACE, (ii) the structural character of ACE inhibitors/antihypertensive peptide sequences determined by different methods, including quantitative structure–activity relationship studies, (iii) their food sources, (iv) absorption of peptides, (v) in vitro and in vivo approaches involved in the production and potential release of peptide ACE inhibitors as well as in silico methods applied in research concerning peptides.
    Comprehensive Reviews in Food Science and Food Safety 02/2014; 13(2):114-134. · 5.05 Impact Factor
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    ABSTRACT: http://www.mdpi.com/1422-0067/15/8/14077 The objectives of the present study were two-fold: first, to detect whether salmon protein fractions possess angiotensin I-converting enzyme (ACE) inhibitory properties and whether salmon proteins can release ACE inhibitory peptides during a sequential in vitro hydrolysis (with commercial porcine enzymes) and ex vivo digestion (with human gastrointestinal enzymes). Secondly, to evaluate the ACE inhibitory activity of generated hydrolysates. A two-step ex vivo and in vitro model digestion was performed to simulate the human digestion process. Salmon proteins were degraded more efficiently by porcine enzymes than by human gastrointestinal juices and sarcoplasmic proteins were digested/hydrolyzed more easily than myofibrillar proteins. The ex vivo digested myofibrillar and sarcoplasmic duodenal samples showed IC50 values (concentration required to decrease the ACE activity by 50%) of 1.06 and 2.16 mg/mL, respectively. The in vitro hydrolyzed myofibrillar and sarcoplasmic samples showed IC50 values of 0.91 and 1.04 mg/mL, respectively. Based on the results of in silico studies, it was possible to identify 9 peptides of the ex vivo hydrolysates and 7 peptides of the in vitro hydrolysates of salmon proteins of 11 selected peptides. In both types of salmon hydrolysates, ACE-inhibitory peptides IW, IY, TVY and VW were identified. In the in vitro salmon protein hydrolysates an ACE-inhibitory peptides VPW and VY were also detected, while ACE-inhibitory peptides ALPHA, IVY and IWHHT were identified in the hydrolysates generated with ex vivo digestion. In our studies, we documented ACE inhibitory in vitro effects of salmon protein hydrolysates obtained by human and as well as porcine gastrointestinal enzymes.
    International Journal of Molecular Sciences 01/2014; 15(8):14077-14101. · 2.46 Impact Factor
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    ABSTRACT: Według aktualnych poglądów każde białko, oprócz swej podstawowej funkcji, może pełnić rolę prekursora biologicznie aktywnych peptydów. Bioaktywne motywy w łańcuchach białek są definiowane jako te fragmenty, które pozostają nieaktywne w sekwencjach swoich prekursorów, natomiast po uwolnieniu przez enzymy proteolityczne mogą oddziaływać z odpowiednimi receptorami oraz regulować funkcje fizjologiczne organizmu. Peptydy pochodzące z białek żywności mogą wpływać na obniżenie ciśnienia krwi, stymulować działanie układu odpornościowego, hamować proces agregacji płytek krwi oraz procesy utleniania, wykazywać aktywność opioidową, wykazywać aktywność opioidową, antybakteryjną, powierzchniową, wiązać jony metali, kształtować właściwości sensoryczne. Bioaktywne peptydy polecane są jako składniki tzw. żywności funkcjonalnej. Na świecie obserwuje się wzrost zainteresowania tego typu żywnością. W artykule przedstawione przykłady dostępnych komercyjnie produktów zawierających bioaktywne peptydy.
    Przemysł Spożywczy. 11/2013;
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    Małgorzata Darewicz, Anna Iwaniak, Piotr Minkiewicz
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    ABSTRACT: MetaComBio (Meta Compound Bioactivity) is a website containing links to chemical databases describing carbohydrates, flavor and aroma enhancing compounds, haptens, lipids, toxic compounds and other substances important for food quality and safety. MetaComBio provides links to freely available resources.
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    Marta Dziuba, Piotr Minkiewicz, Marianna Dąbek
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    ABSTRACT: The objective of this study was to analyse allergenic proteins by identifying their molecular biomarkers for detection in food using bioinformatics tools. The protein and epitope sequences were from BIOPEP database, proteolysis was simulated using BIOPEP program and UniProt database screening via BLAST and FASTA programs. The biomarkers of food proteins were proposed: for example for whey proteins - TPEVDDEALEKFDKALKALPMHIR (β-Lg: fragment 141-164), chicken egg - AAVSVDCSEYPKPDCTAEDRPL (ovomucoid: 156-177), wheat - KCNGTVEQVESIVNTLNAGQIASTDVVEVVVSPPY (triose phosphate isomerase: 12-46) and peanuts - QARQLKNNNPFKFFVPPFQQSPRAVA (arachin: 505-530). The results are annotated in the BIOPEP database of allergenic proteins and epitopes, available at http://www.uwm.edu.pl/biochemia. The epitope-receptor interactions are attributed to the epitope's sequence and suggest that in silico proteolysis products showing the highest degree of sequence identity with an epitope or its part are characteristic of a given protein or a group of cross-reactive homologs. The protein markers from basic food groups were proposed based on the above assumption.
    Acta scientiarum polonorum. Technologia alimentaria. 01/2013; 12(1):101-11.
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    ABSTRACT: Bioinformatics and cheminformatics tools such as databases play an increasingly important role in modern science. They are commonly used in biological and medical sciences and they have many applications in food science. Databases listing biologically-active compounds contribute to the design of functional foods and nutraceuticals. Databases of toxic or allergenic compounds are useful for food safety evaluations. This review presents examples of freely available databases (without obligatory registration) listing major groups of bioactive components. The main categories of compounds annotated in online databases include: nucleic acids, proteins, peptides, carbohydrates, lipids, and low-molecular weight compounds. Other categories of database entries are also discussed, including enzymes, allergens and their epitopes, flavor-enhancing compounds as well as toxic substances. The last section of the review focuses on metabases, which are websites that create access to multiple databases.
    Food Reviews International 01/2013; 29(4):321-351. · 1.92 Impact Factor
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    ABSTRACT: The aim of this study was to analyze the distribution of hexapeptide fragments considered as epitopes of Baltic cod parvalbumin beta (allergen Gad c 1) in the universal proteome. Cod (Gadus morhua subsp. callarias) parvalbumin hexapeptides cataloged in the Immune Epitope Database were used as query sequences. The UniProt database was screened using the WU-BLAST 2 program. The distribution of hexapeptide fragments was investigated in various protein families, classified according to the presence of the appropriate domains, and in proteins of plant, animal and microbial species. Hexapeptides from cod parvalbumin were found in the proteins of plants and animals which are food sources, microorganisms with various applications in food technology and biotechnology, microorganisms which are human symbionts and commensals as well as human pathogens. In the last case possible coverage between epitopes from pathogens and allergens should be avoided during vaccine design.
    Peptides 08/2012; 38(1):105-109. · 2.52 Impact Factor
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    ABSTRACT: Celem niniejszej pracy było opracowanie metody identyfikacji frakcji niskocząsteczkowych produktów hydrolizy bydlęcej kazeiny-beta przez plazminę za pomocą wysokosprawnej chromatografii cieczowej z odwróconymi fazami (RP-HPLC) w połączeniu ze spektroskopią w nadfiolecie (UV). Bydlęcą kazeinę-beta poddano hydrolizie przez plazminę. Supernatant pozostały po wytrąceniu nierozpuszczalnej frakcji hydrolizatu rozdzielono za pomocą ultrafiltracji na retentat zawierający polipeptydy i permeat zawierający peptydy o małej masie cząsteczkowej. Do identyfikacji frakcji permeatu wykorzystano parametry charakteryzujące ilościowo drugie i czwarte pochodne widm UV. Kształt pochodnych widm permeatu wskazywał na obecność niewielkich ilości tryptofanu, który nie został wykryty metodą spektrometrii mas. Wartości parametrów charakteryzujących pochodne widm UV niskocząsteczkowej frakcji hydrolizatu kazeiny-beta różnią się w sposób istotny statystycznie (w granicach od p < 0,05 do p < 0,001) od analogicznych parametrów dla pochodnych widm pozostałych frakcji tego hydrolizatu oraz od pochodnych widm białka niepoddanego hydrolizie. Niskocząsteczkowa frakcja hydrolizatu kazeiny-beta może być identyfikowana metodą spektroskopii UV.
    Zywnosc: Nauka, Technologia, Jakosc 01/2012; · 0.19 Impact Factor
  • 01/2012: pages 317-359; , ISBN: 978-1-4200-9341-4
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    ABSTRACT: The aim of the study was to evaluate the possibility of predicting potential epitope sequences and location in allergenic proteins from food using EVALLER program by comparison with experimental epitopes summarised in the BIOPEP database of allergenic proteins. Sequences of experimental epitopes from food allergens, present in the BIOPEP database of allergenic proteins were used in the study. Sequences of potential epitopes were found using EVALLER program. The Positive Predictive Value (PPV) has been used as a measure of prediction quality. The potential epitopes fully or partially overlapping with the experimental ones were considered as true positive results whereas these unrelated to the experimental ones as false positive results. The PPV for entire dataset containing 310 potential epitopes was 80.6%. The PPV varied signifi cantly among particular allergen families defined according to the AllFam database. Caseins revealed PPV=100% (with one exception), proteins from tropomyosin family and proteins from papain-like cystein protease family – exceeding 50%. The last two families possess also relatively low frequency of epitope occurrence. The predictive potential was poor (less than 50%) for plant allergens from cupin superfamily. Families such as lipocalins from milk and EF-hand family (parvalbumins) revealed high variability within family. The EVALLER program may be used as a tool for the prediction of epitope location although its potential varies considerably among allergen families. High PPV is associated with a high number of known experimental epitopes (such as in caseins) and/or a high degree of sequence conservation within family (caseins, tropomyosins).
    Polish Journal of Food and Nutrition Sciences 01/2012; 62(3):151-157.
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    ABSTRACT: This study presents and analyzes the results of in silico, in vitro, and in vivo tests investigating the potential preventive properties of a group of biologically active milk and colostrum proteins and peptides; that is, casein, α-lactalbumin, β-lactoglobulin, lysozyme, lactoferrin, glycomacropeptide, proline-rich peptides, and lactoperoxidase. Casein or its peptides lowers blood pressure, reduces tumor growth, and shows anticoagulant, antimicrobial, and antioxidant activity. Casein hydrolysates decrease the probability of diabetes. α-Lactalbumin and β-lactoglobulin manifest antiviral activity directed against HIV and antibacterial and hypotensive activities. A diet rich in α-lactalbumin has antistress, antidepressive, and anticarcinogenic properties. Lysozyme is used as a supplement in infant formulas and an anti-inflammatory and analgesic agent in neoplastic diseases. Lactoferrin demonstrates an antibacterial, antiviral, fungistatic, antiparasitic, and antithrombotic effect. Glycomacropeptide is characterized by antibacterial, antiviral, and antithrombotic properties. Colostrinin, a proline-rich peptide, is applied in the treatment of neurodegenerative diseases of the brain and autoimmune diseases. Lactoperoxidase is an antimicrobial agent. Studies indicate that milk and colostrum proteins and peptides have many applications in the prevention and treatment of various diseases in patients from all age groups.
    Food Reviews International 10/2011; 27(4):357-388. · 1.92 Impact Factor
  • P Minkiewicz, J Dziuba, J Michalska
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    ABSTRACT: The aim of the present study was to perform an in silico evaluation of bovine meat proteins as potential precursors of biologically active peptides, as well as to determine whether such peptides can be released by selected proteolytic enzymes. The sequences of 19 bovine meat proteins were processed using the BIOPEP database and program. The profiles of potential biological activity of protein fragments were determined and the following parameters were calculated: the frequency of occurrence of fragments with given activity (A), the frequency of release of fragments with given activity by selected enzymes (A(E)), and the relative frequency of release of fragments with given activity by selected enzymes (W). Among the examined proteins, collagen and elastin appear to be the richest potential source of bioactive peptides, in particular of angiotensin-converting enzyme inhibitors, antithrombotic fragments, inhibitors of dipeptidyl peptidase IV and peptides regulating gastric mucosal activity. The high number of bioactive fragments in collagen and elastin is associated with a high content of glycine and proline, amino acids that are most abundant in biologically active fragments. Of the two investigated proteolytic enzymes, Proteinase K - an enzyme with broad specificity (e.g., against peptide bonds formed by the carboxyl groups of proline) can release considerably more biologically active fragments than Proteinase P1 - an enzyme with narrow specificity, not including proline residues.
    Food Science and Technology International 02/2011; 17(1):39-45. · 0.91 Impact Factor
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    ABSTRACT: The study involved the screening of protein sequence database nrdb 95 for sequences containing fragments identical with experimentally proven sequential epitopes of bovine milk proteins. Such fragments were found in proteins from milk of the buffalo (Bubalus bubalis), yak (Bos grunniens), goat (Capra hircus) and ewe (Ovis aries). Some proteins, such as α-lactalbumins (from the yak, buffalo and goat) and κ-caseins (from the goat and ewe), have not been previously considered as allergens. They were entered into a new database of allergenic proteins from foods and their epitopes, which is part of the BIOPEP database http://www.uwm.edu.pl/biochemia. The proteins containing fragments identical with linear epitopes from known allergens should also be classified as allergens, based on local sequenceidentity. The absence of common linear epitopes with known allergens cannot be treated as the evidence that a given protein is not allergenic.
    Polish Journal of Food and Nutrition Sciences 01/2011; 61(2):153-158.
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    Jerzy Dziuba, Piotr Minkiewicz, Damir Mogut
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    ABSTRACT: Background. Peptides are important components of foods mainly due to their biological activity. The basic method of their identification is reversed phase high-performance liquid chromatography coupled with electrospray-ionization mass spectrometry (RP-HPLC--ESI-MS). Retention time (tR) prediction in silico is very helpful in analysis of multicomponent peptide mixtures. One of problems associated with RP-HPLC-ESI-MS is deterioration of mass spectra quality by trifluoroacetic acid (TFA). This problem can be avoided through the use of chromatographic columns designed for work with low TFA concentrations in mobile phase. The objective of this study was to determine the correlations between peptide retention times predicted with the use of a program available on-line and experimental retention times obtained using the column working with low TFA concentrations. Material and methods. The set of synthetic peptides and bovine α-lactalbumin fragments (18 peptides) was used in the experiment. Theoretical retention times were calculated using Sequence Specific Retention Calculator (SSRC) program. The experimental retention times were measured via RP-HPLC-ESI-MS method using column working with low TFA content. The dependence between theoretical and experimental tR was expressed via empirical equations. Results. The best correlation between theoretical and experimental retention times of peptides containing at least four amino acid residues has been obtained when third order polynomial (R² = 0.9536). Prediction quality for di- and tripeptides was significantly lower. The method described can be applied for cysteine-containing peptides although our sample preparation procedure did not include modification of this amino acid, taken into attention by SSRC program.
    Acta Scientiarum Polonorum, Technologia Alimentaria 01/2011; 10(2):209-221.
  • 01/2010: pages 79-107; , ISBN: 978-1-4200-4631-1
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    ABSTRACT: Bioinformatics methods have become one of the most important tools in peptide sci-ence. The number of available peptide databases is growing rapidly. The number of online programs able to process peptide sequences to extract information concerning their struc-ture, physicochemical and biological properties is also increasing. Many of such programs were designed to manipulate protein sequences, but they have no built-in restrictions dis-abling their application to process oligopeptides containing less than 20 amino acid resi-dues. Publications addressing these programs cannot be found in literature databases using the keyword 'peptide' or 'peptides', in connection with the term 'bioinformatics' or related terms, thus a reference source summarizing data from such publications seems necessary. This paper provides a brief review of bioactive peptide databases and sequence alignment programs enabling the search for peptide motifs, determination of physicochemical pro-perties of amino acid residues, prediction of peptide structure, the occurrence of posttrans-lational glycosylation and immunogenicity, as well as the support of peptide design process. The review also includes databases and programs providing information about proteolytic enzymes. The databases and programs discussed in this paper were developed or updated between September 2007 and December 2008.
    Food Technology and Biotechnology 05/2009; 47(4):345-355. · 0.98 Impact Factor
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    ABSTRACT: Total (non-fractionated) kernel proteins and the prolamin fraction (soluble in 75% ethanol) were extracted from oat (Avena sativa) var. Flämingstern kernel and from buckwheat (Fagopyrum esculentum) var. Kora kernel. As for buckwheat, extraction was effective only after kernel dehulling which allowed the removal of tannins and phenolic compounds that form complexes with proteins during extraction. The extracted proteins were analyzed using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE). Gels of the prolamin fractions of oat and buckwheat were used as reference gels in order to detect prolamins on gels of total kernel proteins. The occurrence of 26 and 29 spots corresponding to prolamins was found on gels of total oat proteins and on gels of total buckwheat proteins, respectively. The electrophoretic images of oat and buckwheat prolamins revealed organized subregions containing spots with similar isoelectric points (pI) and various molecular weights (MW), mostly on oat prolamin gels and spots of similar molecular weights with various isoelectric points, mostly on buckwheat prolamin gels. Such organized subregions can be used as identifiers for the occurrence of prolamin fractions in total proteins (particularly as regards buckwheat proteins).
    European Food Research and Technology 01/2009; 230(1):71-78. · 1.39 Impact Factor

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