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Characterization of Peptides and Protein Hydrolysates and Their Effects on...
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Characterization of Peptides and Protein Hydrolysates and Their Effects on Metabolism

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 3843

Special Issue Editors

Dr. Jianyin Miao

E-Mail Website
Guest Editor
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Wushan, Tianhe District, Guangzhou 510642, China
Interests: peptides nutrition
Dr. Tao Hou

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: protein chemistry; molecular nutrition;

Special Issue Information

Dear Colleagues,

Bioactive peptides and protein hydrolysates are inactive within the sequences of their parent protein in many foods such as milk, fermented products, plant and marine proteins, but can be released by enzymatic, chemical and microbial hydrolysis. Meanwhile, bioactive peptides demonstrate bioactivites that contribute to consumer health, such as antioxidant activity, ACE inhibitor activity, hypocholesterolemic activity, etc.

At present, novelty nutritional functions, emerging biological functions and unconventional processing technologies of various food-derived peptides are under continuous analysis. After digestion, bioactive peptides can be absorbed in the intestine and enter the blood stream directly, which ensures their bioavailability in vivo and physiological effect at the target site. However, previous studies on the metabolic process of bioactive peptides in the body, the influence of metabolism and bioactivity and the relationship between the structural properties of peptides and biological activity are not comprehensive enough.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on the structural characterization and effects on the metabolism of peptides and protein hydrolysates. We hypothesized that this Special Issue could provide new theoretical guidance and research ideas for the production and the utilization of novel food resources in the food industry.

Dr. Jianyin Miao
Dr. Tao Hou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • peptides and protein hydrolysates
  • biological activity
  • characterization
  • metabolism
  • structural properties

Published Papers (3 papers)

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Research

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17 pages, 1679 KiB  
Article
Preparation, Structural Identification, and Screening of Egg-Derived Peptides with Facilitating Alcohol Metabolism Activity
by Yali Tan, Yulin Wang, Yuan Wan, Yu Liang, Qiaocui Liu, Mengya Wei and Tao Hou
Foods 2024, 13(5), 745; https://doi.org/10.3390/foods13050745 - 28 Feb 2024
Viewed by 683
Abstract
The aim of this study was to obtain egg-derived peptides with facilitating alcohol metabolism (EPs) by enzymolysis, to identify their structures, and screen small polypeptides with higher activity by molecular docking. The optimum conditions for preparing EPs with facilitating alcohol metabolism were obtained [...] Read more.
The aim of this study was to obtain egg-derived peptides with facilitating alcohol metabolism (EPs) by enzymolysis, to identify their structures, and screen small polypeptides with higher activity by molecular docking. The optimum conditions for preparing EPs with facilitating alcohol metabolism were obtained by a single factor experiment, adding 2% Protamex and performing enzymolysis for 3 h with a liquid–material ratio of 35:1. The dose–response relationship experiment showed that 800 mg/kg·bw EPs played a better role in facilitating alcohol metabolism. EPs contained 40% hydrophobic amino acids (HAA), including 9.24% Leu. Eighty-four peptides were identified by HPLC-MS/MS and four peptides with potential activation of alcohol dehydrogenase were further selected by molecular docking. The tetrapeptide Trp-Ile-Val-Asp (WIVD) with the highest binding energy reached −7.16 kcal/mol. These findings suggest that egg is a good source for the preparation of peptides with facilitating alcohol metabolism activity. Full article
(This article belongs to the Special Issue Characterization of Peptides and Protein Hydrolysates and Their Effects on Metabolism)
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Review

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23 pages, 2326 KiB  
Review
Understanding Hyperuricemia: Pathogenesis, Potential Therapeutic Role of Bioactive Peptides, and Assessing Bioactive Peptide Advantages and Challenges
by Yanchao Chen, Jing Yang, Qinchun Rao, Chen Wang, Xiaoyong Chen, Yu Zhang, Huayi Suo and Jiajia Song
Foods 2023, 12(24), 4465; https://doi.org/10.3390/foods12244465 - 13 Dec 2023
Cited by 2 | Viewed by 1189
Abstract
Hyperuricemia is a medical condition characterized by an elevated level of serum uric acid, closely associated with other metabolic disorders, and its global incidence rate is increasing. Increased synthesis or decreased excretion of uric acid can lead to hyperuricemia. Protein peptides from various [...] Read more.
Hyperuricemia is a medical condition characterized by an elevated level of serum uric acid, closely associated with other metabolic disorders, and its global incidence rate is increasing. Increased synthesis or decreased excretion of uric acid can lead to hyperuricemia. Protein peptides from various food sources have demonstrated potential in treating hyperuricemia, including marine organisms, ovalbumin, milk, nuts, rice, legumes, mushrooms, and protein-rich processing by-products. Through in vitro experiments and the establishment of cell or animal models, it has been proven that these peptides exhibit anti-hyperuricemia biological activities by inhibiting xanthine oxidase activity, downregulating key enzymes in purine metabolism, regulating the expression level of uric acid transporters, and restoring the composition of the intestinal flora. Protein peptides derived from food offer advantages such as a wide range of sources, significant therapeutic benefits, and minimal adverse effects. However, they also face challenges in terms of commercialization. The findings of this review contribute to a better understanding of hyperuricemia and peptides with hyperuricemia-alleviating activity. Furthermore, they provide a theoretical reference for developing new functional foods suitable for individuals with hyperuricemia. Full article
(This article belongs to the Special Issue Characterization of Peptides and Protein Hydrolysates and Their Effects on Metabolism)
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16 pages, 2568 KiB  
Review
Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications
by Yuxuan Zhao, Weiheng He, Sihan Zhao, Teng Jiao, Haifang Hu, Jingming Li, Lei Zhang and Jiachen Zang
Foods 2023, 12(19), 3603; https://doi.org/10.3390/foods12193603 - 28 Sep 2023
Cited by 3 | Viewed by 1543
Abstract
Facing extreme pressure from an increasing population and climate degeneration, it is important to explore a green, safe and environmentally sustainable food source, especially for protein-enriched diets. Plant proteins have gained much attention in recent years, ascribing to their high nutritional value and [...] Read more.
Facing extreme pressure from an increasing population and climate degeneration, it is important to explore a green, safe and environmentally sustainable food source, especially for protein-enriched diets. Plant proteins have gained much attention in recent years, ascribing to their high nutritional value and environmental friendliness. In this review, we summarized recent advances in walnut protein with respect to its geographical distribution, structural and physiochemical properties and functional attributes. As a worldwide cultivated and largely consumptive crop, allergies and some physicochemical limitations have also led to a few concerns about walnut protein. Through comprehensive analysis and discussion, some strategies may be useful for future research, extraction and processing of walnut protein. Full article
(This article belongs to the Special Issue Characterization of Peptides and Protein Hydrolysates and Their Effects on Metabolism)
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