Food Proteins and Peptides

2012 ◽  
pp. 49-94 ◽  
Author(s):  
Arvind Kannan ◽  
Navam Hettiarachchy ◽  
Kenji Sato ◽  
Maurice Marshall
Keyword(s):  
Food Proteins ◽  
Proteins And Peptides

scholarly journals Food Proteins and Peptides

2015 ◽  
pp. 309-357 ◽  
Author(s):  
Roberto Samperi ◽  
Anna Laura Capriotti ◽  
Chiara Cavaliere ◽  
Valentina Colapicchioni ◽  
Riccardo Zenezini Chiozzi ◽  
...  
Keyword(s):  
Food Proteins ◽  
Proteins And Peptides

Analysis of food proteins and peptides by mass spectrometry-based techniques

2009 ◽  
Vol 1216 (43) ◽  
pp. 7130-7142 ◽  
Author(s):  
Gianfranco Mamone ◽  
Gianluca Picariello ◽  
Simonetta Caira ◽  
Francesco Addeo ◽  
Pasquale Ferranti
Keyword(s):  
Mass Spectrometry ◽  
Food Proteins ◽  
Proteins And Peptides

scholarly journals Food proteins as a source of bioactive peptides with diverse functions

2012 ◽  
Vol 108 (S2) ◽  
pp. S149-S157 ◽  
Author(s):  
Kay J. Rutherfurd-Markwick
Keyword(s):  
Bioactive Peptides ◽  
Protein Quality ◽  
Health Benefits ◽  
Protein Digestibility ◽  
Dietary Quality ◽  
Food Proteins ◽  
Bioactive Proteins ◽  
Proteins And Peptides

In addition to supplying essential nutrients, some food proteins can confer additional health benefits beyond nutrition. The presence of bioactive proteins and peptides in different foods is a factor not currently taken into consideration when assessing the dietary quality of food proteins. The range of described physiological benefits attributed to bioactive proteins and peptides is diverse. Multiple factors can potentially impact on the ability of a bioactive peptide or protein to elicit an effect. Although some food proteins act directly in their intact form to elicit their effects, generally it is peptides derived from digestion, hydrolysis or fermentation that are of most interest. The levels of bioactive peptides generated must be sufficient to elicit a response, but should not be so high as to be unsafe, thus causing negative effects. In addition, some peptides cause systemic effects and therefore must be absorbed, again in sufficient amounts to elicit their action. Many studies to date have been carried outin vitro; therefore it is important that further trials are conductedin vivoto assess efficacy, dose response and safety of the peptides, particularly if health related claims are to be made. Therefore, methods must be developed and standardised that enable the measurement of health benefits and also the level of bioactive peptides which are absorbed into the bloodstream. Once standardised, such methods may provide a new perspective and an additional mechanism for analysing protein quality which is currently not encompassed by the use of the protein digestibility-corrected amino acid score (PDCAAS).

scholarly journals Effects of Food Proteins and Peptides on Immunoglobulin Production in Mouse Spleen Lymphocytes.

2003 ◽  
Vol 50 (2) ◽  
pp. 72-77 ◽  
Author(s):  
Takeaki Okamoto ◽  
Kazuma Yoshimi ◽  
Hirofumi Tachibana ◽  
Koji Yamada
Keyword(s):  
Mouse Spleen ◽  
Food Proteins ◽  
Immunoglobulin Production ◽  
Spleen Lymphocytes ◽  
Proteins And Peptides

Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota

2022 ◽  
pp. 517-534
Author(s):  
Samuel Fernández-Tomé ◽  
Lourdes Amigo ◽  
Cristina Martínez-Villaluenga ◽  
Blanca Hernández-Ledesma
Keyword(s):  
Gut Microbiota ◽  
Current Evidence ◽  
Food Proteins ◽  
Proteins And Peptides

Applications of mass spectrometry to food proteins and peptides

2000 ◽  
Vol 893 (1) ◽  
pp. 1-21 ◽  
Author(s):  
H.F Alomirah ◽  
I Alli ◽  
Y Konishi
Keyword(s):  
Mass Spectrometry ◽  
Food Proteins ◽  
Proteins And Peptides

scholarly journals Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 172 ◽  
Author(s):  
Mallory Walters ◽  
Ramak Esfandi ◽  
Apollinaire Tsopmo
Keyword(s):  
The Body ◽  
Redox Processes ◽  
Cell Respiration ◽  
Food Proteins ◽  
Metal Ligands ◽  
Intracellular Metabolism ◽  
The Relationship ◽  
Transition Metal Ligands ◽  
Iron And Calcium ◽  
Proteins And Peptides

Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods. Hydrolyzed proteins and peptides from food proteins can bind these essential minerals in the body and facilitate their absorption and bioavailability. The binding is also important because excess free iron will increase oxidative stress and the risks of developing chronic diseases. This paper provides an overview of the function of calcium and iron, and strategies to enhance their absorption with an emphasis on hydrolyzed proteins and peptides from foods. It also discusses the relationship between the structure of peptides and their potential to act as transition metal ligands.

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