75
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_5
Chapter 5
Bioactive Peptides and Their Natural
Sources
Kiran Mustafa, Javaria Kanwal, Sara Musaddiq, and Samia Khakwani
5.1 Introduction
Bioactive peptides (BAPs) are particular amino acid sequences with constructive
influences on bodily functions and conditions. They are also studied for their positive effects on human life (Kitts and Weiler 2003). Currently, there are more than
3791 different sorts of BAPs that have been reported by the database ‘Biopep’.
BAPs are generally of organic origin. They are formed by linking amino acids with
peptide bonds or amide bonds. They are different from proteins as proteins consist
of polypeptides with very high molecular weight (MW). BAPs and proteins have
crucial roles in the metabolism of living organisms. They possess hormone and
drug-like actions that can be categorized on the basis of their biological activities
such as anti-thrombotic, antimicrobial, opioid, antihypertensive, mineral binding,
immunomodulatory and antioxidative.
The activity of peptides after being released from the parent protein is determined by the composition and sequence of amino acids. Several natural processes
within the body are governed by the specific amino acid sequence of the proteins
(Fields et al. 2009). Proteins can be categorized as exogenous if they are obtained
through some external source and endogenous if they are taken from amino acids
produced within the body via different processes (Carrasco-Castilla et al. 2012).
Proteins from various natural sources are recognized for their nutritional and functional properties. The nutritional abilities of proteins are linked with the amino acid
residue of the proteins in addition to the physiological consumption of specific
amino acids after they are being digested and absorbed whereas, the functional
properties of the proteins are associated with the physiochemical properties of the
source material (Friedman 1996; Vercruysse et al. 2005). Different proteins obtained
K. Mustafa (*) · J. Kanwal · S. Musaddiq · S. Khakwani
Department of Chemistry, The Women University Multan, Multan, Pakistan
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_5
Chapter 5
Bioactive Peptides and Their Natural
Sources
Kiran Mustafa, Javaria Kanwal, Sara Musaddiq, and Samia Khakwani
5.1 Introduction
Bioactive peptides (BAPs) are particular amino acid sequences with constructive
influences on bodily functions and conditions. They are also studied for their positive effects on human life (Kitts and Weiler 2003). Currently, there are more than
3791 different sorts of BAPs that have been reported by the database ‘Biopep’.
BAPs are generally of organic origin. They are formed by linking amino acids with
peptide bonds or amide bonds. They are different from proteins as proteins consist
of polypeptides with very high molecular weight (MW). BAPs and proteins have
crucial roles in the metabolism of living organisms. They possess hormone and
drug-like actions that can be categorized on the basis of their biological activities
such as anti-thrombotic, antimicrobial, opioid, antihypertensive, mineral binding,
immunomodulatory and antioxidative.
The activity of peptides after being released from the parent protein is determined by the composition and sequence of amino acids. Several natural processes
within the body are governed by the specific amino acid sequence of the proteins
(Fields et al. 2009). Proteins can be categorized as exogenous if they are obtained
through some external source and endogenous if they are taken from amino acids
produced within the body via different processes (Carrasco-Castilla et al. 2012).
Proteins from various natural sources are recognized for their nutritional and functional properties. The nutritional abilities of proteins are linked with the amino acid
residue of the proteins in addition to the physiological consumption of specific
amino acids after they are being digested and absorbed whereas, the functional
properties of the proteins are associated with the physiochemical properties of the
source material (Friedman 1996; Vercruysse et al. 2005). Different proteins obtained
K. Mustafa (*) · J. Kanwal · S. Musaddiq · S. Khakwani
Department of Chemistry, The Women University Multan, Multan, Pakistan