243
Conclusion
Bioactive peptides derived from food sources is an area that is rapidly growing and
interesting researchers to discover new peptides with potential physiological benefits. Currently, enzymatic hydrolysis with proteolytic enzymes and microbial fermentation of the protein source are the two empirical approaches used to obtain
bioactive peptides. Food proteins are a good source of peptides that can show potential health effects. With advancements made in techniques to identify, characterize
and quantify these bioactive peptides, more information is being obtained which
can be used to further study the bioactive peptides in the in vivo systems. This will
help validate the bioavailability, efficacy and safety of the peptides and their subsequent usage in development of functional foods and nutraceuticals.
References
Acunha, T., Ibáñez, C., García‐Cañas, V., Simó, C., & Cifuentes, A. (2016). Recent advances
in the application of capillary electromigration methods for food analysis and Foodomics.
Electrophoresis, 37(1), 111–141.
Agrawal, H., Joshi, R., & Gupta, M. (2016). Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate. Food Chemistry,
204, 365–372.
Agrawal, H., Joshi, R., & Gupta, M. (2017). Isolation and characterization of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum. LWT - Food Science and
Technology, 84, 608–616.
Agyei, D., & Danquah, M. K. (2011). Industrial-scale manufacturing of pharmaceutical-grade
bioactive peptides. Biotechnology Advances, 29(3), 272–277.
Ambigaipalan, P., & Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical
properties of muffin. Food Bioscience, 12, 54–60.
Anadon, A., Martínez, M. A., Ares, I., Ramos, E., Martinez-Larranaga, M. R., Contreras, M. M.,
& Recio, I. (2010). Acute and repeated dose (4 weeks) oral toxicity studies of two antihypertensive peptides, RYLGY and AYFYPEL, that correspond to fragments (90–94) and (143–149)
from αs1-casein. Food and Chemical Toxicology, 48(7), 836–1845.
Antalis, T. M., Shea-Donohue, T., Vogel, S. N., Sears, C., & Fasano, A. (2007). Mechanisms of
disease: Protease functions in intestinal mucosal pathobiology. National Clinical Practice and
Gastroenetrology and Heapatology, 4, 393–402.
Atanasova, J., & Ivanova, I. (2010). Antibacterial peptides from goat and sheep milk proteins.
Biotechnology & Biotechnological Equipment, 24(2), 1799–1803.
Babini, E., Tagliazucchi, D., Martini, S., Dei Piu, L., & Gianotti, A. (2017). LC-ESI-QTOF-MS
identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of
vegetable proteins. Food Chemistry, 228, 186–196.
Banerjee, J., Singh, R., Vijayaraghavan, R., MacFarlane, D., Patti, A. F., & Arora, A. (2017).
Bioactives from fruit processing wastes: Green approaches to valuable chemicals. Food
Chemistry, 225, 10–22.
Bernal, J., Mendiola, J., Ibáñez, E., & Cifuentes, A. (2011). Advanced analysis of nutraceuticals.
Journal of Pharmaceutical and Biomedical Analysis, 55(4), 758–774.
Bidasolo, I. B., Ramos, M., & Gomez-Ruiz, J. A. (2012). In vitro simulated gastrointestinal digestion of donkeys’ milk. Peptide characterization by high performance liquid chromatography–
tandem mass spectrometry. International Dairy Journal, 24(2), 146–152.
Bioactive Peptides Derived from Different Sources
Conclusion
Bioactive peptides derived from food sources is an area that is rapidly growing and
interesting researchers to discover new peptides with potential physiological benefits. Currently, enzymatic hydrolysis with proteolytic enzymes and microbial fermentation of the protein source are the two empirical approaches used to obtain
bioactive peptides. Food proteins are a good source of peptides that can show potential health effects. With advancements made in techniques to identify, characterize
and quantify these bioactive peptides, more information is being obtained which
can be used to further study the bioactive peptides in the in vivo systems. This will
help validate the bioavailability, efficacy and safety of the peptides and their subsequent usage in development of functional foods and nutraceuticals.
References
Acunha, T., Ibáñez, C., García‐Cañas, V., Simó, C., & Cifuentes, A. (2016). Recent advances
in the application of capillary electromigration methods for food analysis and Foodomics.
Electrophoresis, 37(1), 111–141.
Agrawal, H., Joshi, R., & Gupta, M. (2016). Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate. Food Chemistry,
204, 365–372.
Agrawal, H., Joshi, R., & Gupta, M. (2017). Isolation and characterization of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum. LWT - Food Science and
Technology, 84, 608–616.
Agyei, D., & Danquah, M. K. (2011). Industrial-scale manufacturing of pharmaceutical-grade
bioactive peptides. Biotechnology Advances, 29(3), 272–277.
Ambigaipalan, P., & Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical
properties of muffin. Food Bioscience, 12, 54–60.
Anadon, A., Martínez, M. A., Ares, I., Ramos, E., Martinez-Larranaga, M. R., Contreras, M. M.,
& Recio, I. (2010). Acute and repeated dose (4 weeks) oral toxicity studies of two antihypertensive peptides, RYLGY and AYFYPEL, that correspond to fragments (90–94) and (143–149)
from αs1-casein. Food and Chemical Toxicology, 48(7), 836–1845.
Antalis, T. M., Shea-Donohue, T., Vogel, S. N., Sears, C., & Fasano, A. (2007). Mechanisms of
disease: Protease functions in intestinal mucosal pathobiology. National Clinical Practice and
Gastroenetrology and Heapatology, 4, 393–402.
Atanasova, J., & Ivanova, I. (2010). Antibacterial peptides from goat and sheep milk proteins.
Biotechnology & Biotechnological Equipment, 24(2), 1799–1803.
Babini, E., Tagliazucchi, D., Martini, S., Dei Piu, L., & Gianotti, A. (2017). LC-ESI-QTOF-MS
identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of
vegetable proteins. Food Chemistry, 228, 186–196.
Banerjee, J., Singh, R., Vijayaraghavan, R., MacFarlane, D., Patti, A. F., & Arora, A. (2017).
Bioactives from fruit processing wastes: Green approaches to valuable chemicals. Food
Chemistry, 225, 10–22.
Bernal, J., Mendiola, J., Ibáñez, E., & Cifuentes, A. (2011). Advanced analysis of nutraceuticals.
Journal of Pharmaceutical and Biomedical Analysis, 55(4), 758–774.
Bidasolo, I. B., Ramos, M., & Gomez-Ruiz, J. A. (2012). In vitro simulated gastrointestinal digestion of donkeys’ milk. Peptide characterization by high performance liquid chromatography–
tandem mass spectrometry. International Dairy Journal, 24(2), 146–152.
Bioactive Peptides Derived from Different Sources