Article

The possible tole of food-derived bioactive peptides in reducing the risk of cardiovascular disease

Department of Pharmaceutics, College of Pharmacy, University of Minnesota, Minneapolis, MN 55455, USA.
The Journal of Nutritional Biochemistry (Impact Factor: 3.79). 06/2008; 19(10):643-54. DOI: 10.1016/j.jnutbio.2007.11.010
Source: PubMed

ABSTRACT

Vascular diseases such as atherosclerosis, stroke or myocardial infarction are a significant public health problem worldwide. Attempts to prevent vascular diseases often imply modifications and improvement of causative risk factors such as high blood pressure, obesity, an unfavorable profile of blood lipids or insulin resistance. In addition to numerous preventive and therapeutic drug regimens, there has been increased focus on identifying dietary compounds that may contribute to cardiovascular health in recent years. Food-derived bioactive peptides represent one such source of health-enhancing components. They can be released during gastrointestinal digestion or food processing from a multitude of plant and animal proteins, especially milk, soy or fish proteins. Biologically active peptides are considered to promote diverse activities, including opiate-like, mineral binding, immunomodulatory, antimicrobial, antioxidant, antithrombotic, hypocholesterolemic and antihypertensive actions. By modulating and improving physiological functions, bioactive peptides may provide new therapeutic applications for the prevention or treatment of chronic diseases. As components of functional foods or nutraceuticals with certain health claims, bioactive peptides are of commercial interest as well. The current review centers on bioactive peptides with properties relevant to cardiovascular health.

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Available from: Kati Erdmann, Jan 28, 2015
    • "Bioactive peptides are generally small, with around 2–20 amino acidic residues, where activity depends mainly on their structure and amino acid composition (Erdmann, Cheung, & Schroeder, 2008). Antioxidant peptides are typically rich in highly hydrophobic and aromatic amino acids (Erdmann et al., 2008; Sarmadi & Ismail, 2010), while antihypertensive peptides usually contain aromatic amino acids as phenylalanine, tyrosine, and tryptophan (Erdmann et al., 2008; Jung et al., 2006; Saito, 2008) and/or hydrophobic amino acids like proline close to the C-terminal position (Erdmann et al., 2008; Jung et al., 2006; Ondetti, Sabo, & Cushman, 1980). Identification of peptides has been mainly performed using reversed-phase (RP)-HPLC coupled to mass spectrometry (Esteve, Marina, & García, 2015; González-García, Marina, & García, 2014). "
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    ABSTRACT: Peptides with antioxidant and ACE-inhibitory capacities have been obtained from a plum processing by-product. The aim of this work was to fractionate most active plum hydrolysates, to identify peptides in these fractions, and to evaluate their resistance to gastrointestinal enzymes. Highest antioxidant capacity was observed in the whole Alcalase hydrolysate while peptides yielding the highest ability to inhibit ACE were concentrated in the fraction 3kDa from the Thermolysin hydrolysate. RP-HPLC-ESI-MS/MS enabled the identification of 13 and 7 potential antioxidant and ACE inhibitory peptides, respectively, in these fractions. Nevertheless, RP-HPLC alone did not guarantee the successful separation of all peptides. The combination of RP-HPLC and hydrophilic interaction liquid chromatography (HILIC) coupled to ESI-Q-TOF-MS/MS enabled the identification of all peptides. Five potential antioxidant and three potential antihypertensive peptides could be additionally identified by HILIC. A total of 7 potential antioxidant peptides and 3 potential antihypertensive peptides resisted a simulated gastrointestinal digestion.
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    • "LAB in various fermented foods are reported to produce antibacterial peptides (bacteriocin) having preservative properties (Ross et al., 2002), and exopolysaccharides have immunomodulatory properties (Xu et al., 2005). The health promoting effects ascribed to fermented dairy products and probiotic bacteria arise not only from the bacteria themselves, but also from the metabolites produced by them during milk fermentation (Erdmann et al., 2008;). Exopolysaccharides produced during milk fermentation by LAB and peptides derived during fermentation by proteolytic starters in protein rich foods are potential modulators of various regulatory processes in the body (Kitazawa et al., 2000;Choi et al., 2012). "

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    • "The chemical composition of several types of cheese whey has been summarized (Siso, 1996; Pintado et al., 2001), but scarce information is available about Fresco-style cheese wheys. Studies have demonstrated that cheese whey proteins may have beneficial biological and nutritional properties for health promotion and disease prevention (Erdmann et al., 2008). In fact, the AA present in these proteins, such as tyrosine and cysteine, may exert free radical-scavenging activity (Pihlanto, 2006). "
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    ABSTRACT: Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated represents a problem. In this study, we investigated the chemical composition of Fresco-style cheese wheys and their potential as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme (ACE)-inhibitory activities. Three samples from Fresco, Panela, and Ranchero cheeses whey were physicochemically characterized. Water-soluble extracts were fractionated to obtain whey fractions with different molecular weights: 10-5, 5-3, 3-1 and <1 kDa. The results indicated differences in the lactose, protein, ash, and dry matter contents (% wt/wt) in the different Fresco-style cheese wheys. All whey fractions had antioxidant and ACE-inhibitory activities. The 10-5 kDa whey fraction of Ranchero cheese had the highest Trolox equivalent antioxidant capacity (0.62 ± 0.00 mM), and the 3-1 kDa Panela and Fresco cheese whey fractions showed the highest ACE-inhibitory activity (0.57 ± 0.02 and 0.59 ± 0.04 μg/mL 50%-inhibitory concentration values, respectively). These results suggest that Fresco-style cheese wheys may be a source of protein fractions with bioactivity, and thus could be useful ingredients in the manufacture of functional foods with increased nutritional value.
    Full-text · Article · Sep 2015 · Journal of Dairy Science
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