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Agro-Industrial Wastes
In the context of technologies pertaining to renewable resources and biosustainable
developments, waste and by-products provide a relatively cost effective source for
the production of bioactive peptides. Thus would result in reduction of both the
waste amount and the disposal cost, while producing value-added nutritional products. The by-products that have been used for such a purpose include soybean meal,
rapeseed meal (Xie et al. 2015) and residue of olive oil production (Esteve et al.
2015). In particular food processing by-products and wastes have been considered
for the generation of peptides with antioxidant and antihypertensive properties
(Banerjee et al. 2017; Capriotti et al. 2012). Cherry seeds were also used for the
production of antioxidant and ACE inhibitory peptides by enzymatic hydrolysis of
seed proteins (Vasquez-Villanueva et al. 2016).
Production of bioactive peptides from by-products and waste does not profoundly vary for the production from food plants. Most recent examples of bioactive
peptides generation from agro-wastes include date seeds (Ambigaipalan and Shahidi
2015), cherry seeds, peach seeds (Vasquez-Villanueva et al. 2016), peanut meal
(White et al. 2014), cauliflower waste (Zenezini Chiozzi et al. 2016) and rice bran
(Wang et al. 2017; Yan et al. 2015).
Formation of Bioactive Peptides
There are three main ways through which bioactive peptides from parent proteins
can be released: (1) enzymatic degradation by digestive enzymes (2) proteolysis by
microbial or plant enzymes or (3) fermentation with proteolytic starter cultures.
Sometimes a combination of processes like digestive enzymes and fermentations is
employed to produce milk products (Muro Urista et al. 2011). Another less common
method to produce bioactive peptides is via chemical hydrolysis which will be discussed below.
Gastrointestinal (GI) Digestion
The simulated gastrointestinal digestion (SGID) involves mimicking the digestion
conditions to determine the stability of potent bioactive peptides produced during
the transit (Jakubczyk et al. 2017). The first mechanism is a normal digestive process catalyzed by gastric enzyme like pepsin and pancreatic enzymes like trypsin
and chymotrypsin. Most food proteins undergo complete degradation while passing
through the stomach and small intestine: (1) hydrochloric acid (HCl) in the stomach
converts pepsinogen to pepsin which carry out the protein digestion (2) trypsin and
S. Maqsood et al.
Agro-Industrial Wastes
In the context of technologies pertaining to renewable resources and biosustainable
developments, waste and by-products provide a relatively cost effective source for
the production of bioactive peptides. Thus would result in reduction of both the
waste amount and the disposal cost, while producing value-added nutritional products. The by-products that have been used for such a purpose include soybean meal,
rapeseed meal (Xie et al. 2015) and residue of olive oil production (Esteve et al.
2015). In particular food processing by-products and wastes have been considered
for the generation of peptides with antioxidant and antihypertensive properties
(Banerjee et al. 2017; Capriotti et al. 2012). Cherry seeds were also used for the
production of antioxidant and ACE inhibitory peptides by enzymatic hydrolysis of
seed proteins (Vasquez-Villanueva et al. 2016).
Production of bioactive peptides from by-products and waste does not profoundly vary for the production from food plants. Most recent examples of bioactive
peptides generation from agro-wastes include date seeds (Ambigaipalan and Shahidi
2015), cherry seeds, peach seeds (Vasquez-Villanueva et al. 2016), peanut meal
(White et al. 2014), cauliflower waste (Zenezini Chiozzi et al. 2016) and rice bran
(Wang et al. 2017; Yan et al. 2015).
Formation of Bioactive Peptides
There are three main ways through which bioactive peptides from parent proteins
can be released: (1) enzymatic degradation by digestive enzymes (2) proteolysis by
microbial or plant enzymes or (3) fermentation with proteolytic starter cultures.
Sometimes a combination of processes like digestive enzymes and fermentations is
employed to produce milk products (Muro Urista et al. 2011). Another less common
method to produce bioactive peptides is via chemical hydrolysis which will be discussed below.
Gastrointestinal (GI) Digestion
The simulated gastrointestinal digestion (SGID) involves mimicking the digestion
conditions to determine the stability of potent bioactive peptides produced during
the transit (Jakubczyk et al. 2017). The first mechanism is a normal digestive process catalyzed by gastric enzyme like pepsin and pancreatic enzymes like trypsin
and chymotrypsin. Most food proteins undergo complete degradation while passing
through the stomach and small intestine: (1) hydrochloric acid (HCl) in the stomach
converts pepsinogen to pepsin which carry out the protein digestion (2) trypsin and
S. Maqsood et al.