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Research and Application of Bioactive Peptides in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 31 January 2025 | Viewed by 6624

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Special Issue Editors

Dr. Ting Zhang

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Guest Editor

College of Food Science and Engineering, Jilin University, Changchun 130062, China
Interests: bioactive peptides; functional properties; functional foods

Dr. Siwen Lyu

E-Mail
Guest Editor Assistant

Department of Food Science and Engineering Doctor of Engineering, Jilin University, Changchun, China
Interests: food engineering; food science; technology food & nutrition

Special Issue Information

Dear Colleagues,

Food-borne bioactive peptides are a class of active small molecules derived from food proteins from a wide range of sources, including animal source proteins (poultry eggs, dairy, meat), plant source proteins (soybean, corn, rice, quinoa), marine biogenic proteins (fish, shellfish), etc. Currently, bioactive peptides have been proven to have a variety of physiological activities such as antioxidant, anti-inflammatory, hypotensive, hypoglycemic, and bacteriostatic properties, and they can play a role in many application scenarios such as digestion and metabolism, neuromodulation, and repair of damage. This review focuses on the preparation, isolation, activity identification, and application of bioactive peptides. This includes, but is not limited to, the preparation of peptides based on novel enzymes, directional separation of peptides with special structure, and the confirmation of new functions. The research of preventive and therapeutic effects and mechanisms of peptides on diseases is also welcomed.

Dr. Ting Zhang
Guest Editor

Dr. Siwen Lyu
Guest Editor Assistant

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Keywords

bioactive peptides
physiological activities
functional food
novel enzymes
therapeutic mechanisms
_targets combination
peptides’ structure

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Published Papers (4 papers)

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Research

16 pages, 1816 KiB

Open AccessArticle

Antioxidant Peptides from Sacha Inchi Meal: An In Vitro, Ex Vivo, and In Silico Approach

by Erwin Torres-Sánchez, Iván Lorca-Alonso, Sandra González-de la Fuente, Blanca Hernández-Ledesma and Luis-Felipe Gutiérrez

Foods 2024, 13(23), 3924; https://doi.org/10.3390/foods13233924 - 5 Dec 2024

Viewed by 975

Abstract

Plant-derived antioxidant peptides safeguard food against oxidation, helping to preserve its flavor and nutrients, and hold significant potential for use in functional food development. Sacha Inchi Oil Press-Cake (SIPC), a by-product of oil processing, was used to produce Sacha Inchi Protein Concentrate (SPC) in vitro, hydrolyzed by a standardized static INFOGEST 2.0 protocol. This study aimed to integrate in vitro, ex vivo, and in silico methods to evaluate the release of antioxidant peptides from SPC during gastrointestinal digestion. In vitro and ex vivo methods were used to investigate the antioxidant potential of SPC digests. Bioinformatics tools (find-pep-seq, AnOxPP, AnOxPePred-1.0, PepCalc, MLCPP 2.0, Pasta 2.0, PlifePred, Rapid Peptide Generator, and SwissADME) were employed to characterize antioxidant peptides. The gastric and intestinal digests exhibited higher ABTS and ORAC values than those of SPC. Under basal conditions, gastric digest fractions GD1, GD2, and GD3 (<3, 3–10, and >10 kDa, respectively), separated by ultrafiltration, significantly reduced the ROS levels in the RAW264.7 macrophages while, under LPS stimulation, GD1 (16 µg/mL) and GD2 (500 and 1000 µg/mL) reversed the induced damage. From the de novo peptidome determined, 416 peptides were selected based on their resistance to digestion. Through in silico tools, 315 resistant peptides were identified as antioxidants. Despite low predicted bioavailability, the peptides SVMGPYYNSK, EWGGGGCGGGGGVSSLR, RHWLPR, LQDWYDK, and ALEETNYELEK showed potential for extracellular _targets and drug delivery. In silico digestion yielded the sequences SVMGPY, EW, GGGGCGGGGGVSS, PQY, HGGGGGG, GGGG, HW, and SGGGY, which are promising free radical scavengers with increased bioavailability. However, these hypotheses require confirmation through chemical synthesis and further validation studies. Full article

(This article belongs to the Special Issue Research and Application of Bioactive Peptides in Food)

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13 pages, 2150 KiB

Open AccessArticle

Goat Milk Protein-Derived ACE Inhibitory Peptide SLPQ Exerts Hypertension Alleviation Effects Partially by Regulating the Inflammatory Stress of Endothelial Cells

by Shenghao Xing, Xiaotong Zhang, Tong Mu, Jianxin Cao, Ke Zhao, Bing Han and Xinyan Peng

Foods 2024, 13(21), 3392; https://doi.org/10.3390/foods13213392 - 25 Oct 2024

Viewed by 3162

Abstract

Hypertension has always posed a severe threat to people’s health. Food-derived angiotensin-converting enzyme (ACE)-inhibitory peptides have the potential to both prevent and treat hypertension. In the current investigation, two ACE-inhibitory peptides (SLPQ and PYVRYL) from goat milk were studied for their endothelial effects using EA.hy926 cells. PYVRYL outperformed SLPQ, yet neither impacted cell survival below 200 μg/mL. Investigation of SLPQ’s impact on EA.hy926 cell expression revealed 114 differentially expressed genes, with 65 downregulated and 49 upregulated. The genes were enriched in cytokine interactions, coagulation cascades, Hippo signaling, and ECM–receptor interaction. Decreased c-x-c motif chemokine ligand 2 (CXCL2), integrin subunit beta 2 (ITGB2), and fbj murine osteosarcoma viral oncogene homologue (FOS) expression and increased secreted phosphoprotein 1 (SPP1) expression may protect endothelial cells from inflammation. Our findings suggest that beyond ACE inhibition, SLPQ aids blood pressure control by influencing endothelial function, paving the way for its use as an antihypertensive food ingredient. Full article

(This article belongs to the Special Issue Research and Application of Bioactive Peptides in Food)

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15 pages, 2368 KiB

Open AccessArticle

Potential Application of Egg White Peptides for Antioxidant Properties: Perspectives from Batch Stability and Network Pharmacology

by Siwen Lyu, Ting Li, Qi Yang, Jingbo Liu, Ting Zhang and Ting Yu

Foods 2024, 13(19), 3148; https://doi.org/10.3390/foods13193148 - 2 Oct 2024

Viewed by 913

Abstract

This study investigated the batch stability of egg white peptides (EWPs) during the enzymatic hydrolysis process, and confirmed the potential application of four crucial four peptides inoxidative damage repair. The results revealed that different batches of EWPs had good stability relating to antioxidant activity. With a similar sequence to confirmed antioxidant peptides, four EWPs (QMDDFE, WDDDPTD, DEPDPL, and FKDEDTQ) were identified withhigh repetition rates, and their potential to repair oxidative damage was investigated. Network pharmacology results showed that these four peptides could regulate the _targets related to oxidative damage. Enrichment results demonstrated that these four peptides could influence the _targets and pathways related to glutathione transferase activity (enrichment score: 148.0) and glutathione metabolism (p value: 9.22 × 10⁻¹⁰). This study could provide evidence for the batch stability of hydrolyzed prepared EWPs, and offer theoretical support for the development of antioxidant damage ingredients derived from foods. Full article

(This article belongs to the Special Issue Research and Application of Bioactive Peptides in Food)

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21 pages, 30676 KiB

Open AccessArticle

Combined Peptidomics and Metabolomics Analyses to Characterize the Digestion Properties and Activity of Stropharia rugosoannulata Protein–Peptide-Based Materials

by Wen Li, Wanchao Chen, Zhong Zhang, Di Wu, Peng Liu, Zhengpeng Li and Yan Yang

Foods 2024, 13(16), 2546; https://doi.org/10.3390/foods13162546 - 15 Aug 2024

Viewed by 946

Abstract

Protein–peptide-based materials typically possess high nutritional value and various physiological regulatory activities. This study evaluated the digestion, metabolism, and activity of Stropharia rugosoannulata protein–peptide-based materials. After the S. rugosoannulata protein–peptide-based materials were digested (simulated) orally, in the stomach, and in the intestines, the proportions of >10,000 Da, 5000~10,000 Da, and <180 Da in the digestion products increased, and the peptide content was maintained at more than 120 mg/g dry weight. The digestion products of eight test groups with different oral–gastrointestinal digestion-level settings all had suitable ACE inhibitory activity (IC₅₀ range 0.004~0.096 mg/mL). The main metabolite groups were lipid-like molecules, fatty acids, carboxylic acids, their derivatives, amino acids, peptides, and analogs. Bile and glycosylated amino acids were the main compounds that caused differences between groups. KEGG pathways enriched in differentially expressed metabolites included eight significantly upregulated pathways, including valine, leucine, and isoleucine biosynthesis, etc., and six significantly downregulated pathways, including the citric acid cycle (tricarboxylic acid cycle), etc. The arginine and proline metabolism pathways and the aminoacyl-tRNA biosynthesis pathways were upregulation and downregulation pathways that enriched multiple differentially expressed metabolites. Twenty-six metabolites, including bile acids, total bile acids, and the essential amino acids L-isoleucine and L-leucine, were differentially expressed metabolite markers of the protein–peptide-based material oral–gastrointestinal digestion products. Full article

(This article belongs to the Special Issue Research and Application of Bioactive Peptides in Food)

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