76
from animals and plants are the potential sources of a wide range of BAPs, as the
BAPs are encoded in the structure of these proteins (Bhat et al. 2015a, b).
A number of BAPs have several common structural features such as length of
peptide residues between 2 and 20 amino acids (Moller et al. 2008), and in many of
the BAPs hydrophobic amino acids are present along with the lysine, arginine, or
proline groups. BAPs have also displayed resistance against the activity of digestive
peptidases (Kitts and Weiler 2003).
BAPs are now taken as a new class of biologically dynamic regulators, which
can ensure prevention against oxidation and microscopic degradation of foods.
They can be utilized potentially for the treatment of several medical disorders,
hence can improve the quality of life (Lemes et al. 2016). In the past few years,
nutraceuticals (Chauhan et al. 2013) and functional foods (Haque et al. 2008) have
garnered significant amount of attention, specifically for their influence on human
health and their application in the prevention of ailments. Therefore, BAPs have
also secured a promising spot among the modern biologically important substances
(Przybylski et al. 2016).
As BAPs can be released from proteins of almost all organisms, therefore, the
number of BAPs accessible from proteins is boundless. This provides an alternative
to individuals who are opposed to products from certain groups of organisms. For
instance, different sources like that of plant proteins and myco-proteins are available for vegetarians who do not want to consume the BAPs from animal origins.
The BAPs have been successfully isolated and identified from several natural
sources such as meat, fish, collagen, dairy, egg, plant, marine and fungal resources.
This chapter aims to provide the detail account of BAP obtained from these sources.
5.2 Bioactive Peptides and Their Sources
Peptides and proteins are of supreme importance among all the macronutrients present in foods, as they provide the raw materials essential for protein biosynthesis and
also serve as important source of energy (Walther and Sieber 2011; Dziuba and
Dziuba 2014). They also play crucial roles in complicated series of organic reactions that take place during metabolism and absorption of foods depicting their
remarkable nutritional importance and diverse biological activities (Hartmann et al.
2007; Moller et al. 2008).
BAPs are primarily encoded inside bioactive proteins (Meisel and Bockelmann
1999). They are discovered and isolated from several different sources such as animals, plants and other natural products. Among them the bovine milk (Mohanty et al.
2016), cheese (Pritchard et al. 2010), and other dairy products (Choi et al. 2012) are
the greatest contributors of BAPs and bioactive proteins. Other than these BAPs can
also be obtained from other animal sources such as bovine blood (Przybylski et al.
2016), gelatin (Lassoued et al. 2015) eggs, meat etc. BAPs can also be obtained from
plants and vegetable proteins such as maize, soy (Singh et al. 2014), mushrooms,
pumpkin, sorghum (Moller et al. 2008), wheat (Matsui et al. 1999) and rice
K. Mustafa et al.
from animals and plants are the potential sources of a wide range of BAPs, as the
BAPs are encoded in the structure of these proteins (Bhat et al. 2015a, b).
A number of BAPs have several common structural features such as length of
peptide residues between 2 and 20 amino acids (Moller et al. 2008), and in many of
the BAPs hydrophobic amino acids are present along with the lysine, arginine, or
proline groups. BAPs have also displayed resistance against the activity of digestive
peptidases (Kitts and Weiler 2003).
BAPs are now taken as a new class of biologically dynamic regulators, which
can ensure prevention against oxidation and microscopic degradation of foods.
They can be utilized potentially for the treatment of several medical disorders,
hence can improve the quality of life (Lemes et al. 2016). In the past few years,
nutraceuticals (Chauhan et al. 2013) and functional foods (Haque et al. 2008) have
garnered significant amount of attention, specifically for their influence on human
health and their application in the prevention of ailments. Therefore, BAPs have
also secured a promising spot among the modern biologically important substances
(Przybylski et al. 2016).
As BAPs can be released from proteins of almost all organisms, therefore, the
number of BAPs accessible from proteins is boundless. This provides an alternative
to individuals who are opposed to products from certain groups of organisms. For
instance, different sources like that of plant proteins and myco-proteins are available for vegetarians who do not want to consume the BAPs from animal origins.
The BAPs have been successfully isolated and identified from several natural
sources such as meat, fish, collagen, dairy, egg, plant, marine and fungal resources.
This chapter aims to provide the detail account of BAP obtained from these sources.
5.2 Bioactive Peptides and Their Sources
Peptides and proteins are of supreme importance among all the macronutrients present in foods, as they provide the raw materials essential for protein biosynthesis and
also serve as important source of energy (Walther and Sieber 2011; Dziuba and
Dziuba 2014). They also play crucial roles in complicated series of organic reactions that take place during metabolism and absorption of foods depicting their
remarkable nutritional importance and diverse biological activities (Hartmann et al.
2007; Moller et al. 2008).
BAPs are primarily encoded inside bioactive proteins (Meisel and Bockelmann
1999). They are discovered and isolated from several different sources such as animals, plants and other natural products. Among them the bovine milk (Mohanty et al.
2016), cheese (Pritchard et al. 2010), and other dairy products (Choi et al. 2012) are
the greatest contributors of BAPs and bioactive proteins. Other than these BAPs can
also be obtained from other animal sources such as bovine blood (Przybylski et al.
2016), gelatin (Lassoued et al. 2015) eggs, meat etc. BAPs can also be obtained from
plants and vegetable proteins such as maize, soy (Singh et al. 2014), mushrooms,
pumpkin, sorghum (Moller et al. 2008), wheat (Matsui et al. 1999) and rice
K. Mustafa et al.