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Foods
Special Issues
Bioactive Peptides from Food-Derived: Preparation, Development and Functional Utilizations
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Bioactive Peptides from Food-Derived: Preparation, Development and Functional Utilizations

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 30 December 2024 | Viewed by 894

Special Issue Editor

Dr. Luigia Pazzagli

E-Mail Website
Guest Editor
Department of Experimental and Clinical Biomedical Sciences, University of Florence, Firenze, Italy
Interests: proteins and peptides; amino acids; enzymology; protein purification techniques; protein characterization; anti-oxidant and anti-inflammatory molecules; plant defences
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We welcome the submission of work exploring bioactive hydrolysates and peptides derived from food proteins. Bioactive proteins and peptides that are derived from foods have recently shown tremendous potential for application as functional ingredients and nutraceuticals to enhance health and reduce the risk of disease. Following physiological gastrointestinal digestion or through the fermentation of foods, bioactive peptides can form and exert their beneficial force both at the intestinal level and, following absorption, at the level of different areas of the body. In recent years, the number of bioactive peptides has increased enormously, and data banks are freely accessible to recover the amino acid sequences and functions of peptides which have not, until now, been characterized. However, the purification of peptides obtained from hydrolyzed foods, as well as their production by fermentation, are often insufficient for producing a quantity of peptides useful for carrying out in vitro studies. Moreover, the daily quantity of food necessary to produce a systemic beneficial effect has been determined in very few cases. Therefore, production, characterization, and bioavailability studies on peptides from different sources are welcome in order to increase the knowledge on this leading topic. Manuscripts dealing with the setting up of foods, naturally enriched or added with peptides, are also welcome in the Special Issue.

Dr. Luigia Pazzagli
Guest Editor

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

  • bioactive peptides
  • antioxidant
  • anti-inflammatory
  • fermented foods
  • protein hydrolysates
  • bioavailability
  • structure/function relations
  • classification

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Published Papers (1 paper)

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Research

14 pages, 1783 KiB  
Article
Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose
by Artorn Anuduang, Sakaewan Ounjaijean, Rewat Phongphisutthinant, Pornsiri Pitchakarn, Supakit Chaipoot, Sirinya Taya, Wason Parklak, Pairote Wiriyacharee and Kongsak Boonyapranai
Foods 2024, 13(19), 3041; https://doi.org/10.3390/foods13193041 - 25 Sep 2024
Viewed by 662
Abstract
The non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with [...] Read more.
The non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with allulose (SPHA). These two mixtures were products of the Maillard reaction, also known as non-enzymatic glycation. In vitro experiments were conducted to evaluate the antioxidant, anti-pancreatic lipase, inhibition of Bovine Serum Albumin (BSA) denaturation, and anti-angiotensin converting enzyme (ACE) activities of these conjugated mixtures. The results indicate that conjugated mixtures significantly enhance the antioxidant potential demonstrated via the DPPH and FRAP assays. SPHA exhibits superior DPPH scavenging activity (280.87 ± 16.39 µg Trolox/mL) and FRAP value (38.91 ± 0.02 mg Trolox/mL). Additionally, both conjugate mixtures, at a concentration of 10 mg/mL, enhance the BSA denaturation properties, with SPHM showing slightly higher effectiveness compared to SPHA (19.78 ± 2.26% and 5.95 ± 3.89%, respectively). SPHA also shows an improvement in pancreatic lipase inhibition (29.43 ± 1.94%) when compared to the SPHM (23.34 ± 3.75%). Furthermore, both the conjugated mixtures and rare sugars exhibit ACE inhibitory properties on their own, effectively reducing ACE activity. Notably, the ACE inhibitory effects of the individual compounds and their conjugate mixtures (SPHM and SPHA) are comparable to those of positive control (Enalapril). In conclusion, SPHM and SPHA demonstrate a variety of bioactive properties, suggesting their potential use in functional foods or as ingredients in supplementary products. Full article
(This article belongs to the Special Issue Bioactive Peptides from Food-Derived: Preparation, Development and Functional Utilizations)
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