There is a growing concern in the consumer’s habits seeking healthy foods, which has opened new markets for functional foods. This global demand led to the development of functional foods, searching new ingredients to incorporate into conventional foods.
Whey proteins are studied not only from the nutritional and functional properties, but also as a source of peptides that may exert biological functions, particularly antihypertensive activity.
These bioactive peptides are released by enzymatic hydrolysis and according the final
composition they may exert biological activities.
Cashew nut was used as matrix for incorporation functional ingredients due to its nutritional properties conveyed by the high content of folic acid and essential fatty acids.
The aim of this study was to develop a cashew nut coated with peptide fraction obtained from whey and to evaluate the antihypertensive activity and consumer acceptance of the new functional cashew nuts.
The fraction with MW < 3000 Da was obtained by hydrolysis of whey with Cynara cardunculus
followed by nanofiltration to obtain low MW fraction, exhibited very high ACE-inhibitory
activity, IC50 12.8 μg /mL protein.
The incorporation of peptides (2 %) in cashew nut led to a reduction to values of ACEinhibitory activity...
The objective of this study was to isolate LAB from dairy, meat products and agro-industrial wastes and to investigate their antagonist activity. A total of 141 isolates were screened for the inhibitory effect on ten indicator strains in the agar spot test. Results showed that strain LBbb0141 contained antimicrobial compound with wide spectrum that inhibited the growth of ten indicator Gram-positive and Gram-negative strains. The bacteriocin activity attained its maximum value using the MRS agar at initial pH 7.5 and 30°C incubation temperature.
Numerous beneficial effects have been attributed to probiotic lactic acid bacteria (LAB), such as the stimulation of the immune system, the prevention of enteric infections by enteropathogens, and the regression of immunodependent tumors. It has been shown that biologically active metabolites released during fermentation, in particular biopeptides, could act as immunomodulatory agents. However, no studies have been conducted to evaluate the implication of these bioactive peptides in the induction of a protective immune response against enteric infections. The present study aimed to evaluate the possible immunomodulatory and anti-infectious effects of a peptidic fraction released in milk fermented by Lactobacillus helveticus. The immune response in the mucosa-associated lymphoid tissue was monitored following an administration of the potentially bioactive peptidic fraction. The total immunoglobulin A (IgA) immune response was evaluated after an Escherichia coli O157:H7 infection in a BALB/c murine model. Immunohistochemical and enzyme-linked immunosorbent assays revealed an increase in the number of IgA-secreting B lymphocytes in the intestinal lamina propria and an enhanced total secretory and systemic IgA response. Cytokine profiling also revealed stimulation of a Th2 response in mice fed the peptidic fraction...
Carcinoid tumours are relatively rare and, in general, slow growing. They can be “non-functioning” tumours, presenting as a tumour mass, or “functioning” tumours secondary to the production of several biopeptides leading to the carcinoid syndrome. Though these tumours represent 0.25% of an oncology practice, a proper understanding of the clinical course of the disease and of the importance of appropriate diagnostic and therapeutic measures is very important. Proper patient management can lead to cure, particularly if the tumour can be fully resected, or to long-term palliation with medical treatment or cytoreductive surgery, or both, with significant prolongation of survival. A good understanding of the use of somatostatin analogues to achieve effective symptomatic control and of the importance of adequate follow-up and cardiac monitoring to prevent or effectively treat cardiac complications can contribute significantly to optimal control of this complex disease, ultimately improving the quality of life of affected patients. This article, developed by a group of Canadian experts, provides a framework that will assist clinicians in taking an optimal approach to managing their patients with carcinoid tumour.
Numerous studies have shown that food proteins may be a source of bioactive peptides. Those peptides are encrypted in the protein sequence. They stay inactive within the parental protein until release by proteolytic enzymes (Mine and Kovacs-Nolan in Worlds Poult Sci J 62(1):87–95, 2006; Hartman and Miesel in Curr Opin Biotechnol 18:163–169, 2007). Once released the bioactive peptides exhibit several biofunctionalities and may serve therapeutic roles in body systems. Opioid peptides, peptides lowering high blood pressure, inhibiting platelet aggregation as well as being carriers of metal ions and peptides with immunostimulatory, antimicrobial and antioxidant activities have been described (Hartman and Miesel in Curr Opin Biotechnol 18:163–169, 2007). The biofunctional abilities of the peptides have therefore aroused a lot of scientific, technological and consumer interest with respect to the role of dietary proteins in controlling and influencing health (Möller et al. in Eur J Nutr 47(4):171–182, 2008). Biopeptides may find wide application in food production, the cosmetics industry as well as in the prevention and treatment of various medical conditions. They are manufactured by chemical and biotechnological methods (Marx in Chem Eng News 83(11):17–24. 2005; Hancock and Sahl in Nat Biotechnol 24(12):1551–1557...
Spirulina is produced from pure cultures of the photosynthetic prokaryotic cyanobacteria Arthrospira. For many years research centers throughout the world have studied its application in various scientific fields, especially in foods and medicine. The biomass produced from Spirulina cultivation contains a variety of biocompounds, including biopeptides, biopolymers, carbohydrates, essential fatty acids, minerals, oligoelements, and sterols. Some of these compounds are bioactive and have anti-inflammatory, antibacterial, antioxidant, and antifungal properties. These compounds can be used in tissue engineering, the interdisciplinary field that combines techniques from cell science, engineering, and materials science and which has grown in importance over the past few decades. Spirulina biomass can be used to produce polyhydroxyalkanoates (PHAs), biopolymers that can substitute synthetic polymers in the construction of engineered extracellular matrices (scaffolds) for use in tissue cultures or bioactive molecule construction. This review describes the development of nanostructured scaffolds based on biopolymers extracted from microalgae and biomass from Spirulina production. These scaffolds have the potential to encourage cell growth while reducing the risk of organ or tissue rejection.
The market for functional ingredients and foods has a high growth due to increased awareness and promotion of healthy eating and lifestyle of consumers. Food can be used as vehicle to intake bioactive compounds that provide health benefits and increase people well-being. Thus, cereal bars are a popular and convenient food, which is an ideal carrier to incorporate functional ingredients that promote health and prevent diseases. The design and development
of functional foods should not be made based solely on nutritional function without taking into account product properties, such as color, texture, flavor and taste. The sensory properties are the most important attributes for the consumer acceptance, as well as other quality issues such as stability and texture. This work was focused on the formulation and sensory analysis of
cereal bars obtained by incorporation of peptides and β-glucans extract obtained via autolysis and hydrolysis of spent brewer’s and presenting biological activities such as, antihypertensive and prebiotic. However, this ingredient results in particular taste and flavor that may constrain the matrix choice and consumer acceptance. The cereal bar was formulated based on oat, rice
and corn and added 2% extract. Consumer acceptance tests were performed to test general acceptability in particular for the appearance...
Consultable des del TDX; Títol obtingut de la portada digitalitzada; El PCI, la hirudina i el LCI formen part de la família de proteïnes petites i riques en ponts disulfur, que conté un gran nombre de biopèptids amb potencials aplicacions biotecnològiques, com són els factors de creixement, les toxines, els inhibidors de proteases o desintegrines. A causa de la presència dels ponts disulfur l'expressió recombinant d'aquestes proteïnes és complexa. En el primer treball de la tesi s'estudien tres sistemes de producció recombinant: un sistema eucariota (Pichia pastoris) i dos sistemes procariotes (Escherichia coli). S'optimitzen diversos paràmetres per tal de millorar el seu nivell de producció i es busquen sistemes que permetin simplificar el seu procés de purificació. S'aconsegueix desenvolupar un sistema en E.coli amb una producció final de proteïna que és 10 cops superior al sistema de partida. En el segon treball s'analitza el paper de les regions precursores del PCI en el plegament de la forma madura. S'analitza el procés de replegament oxidatiu in vitro de les diverses pro-formes del PCI per tal de caracteritzar la seva influència sobre la velocitat o la eficiència del plegament de la forma madura. També s'estudia la influència de la pro-regió N-terminal sobre el procés de plegament in vivo en E.coli del PCI madur i d'una sèrie de mutants que presenten un mal plegament o un baix nivell d'expressió recombinant. Finalment es duu a terme una caracterització estructural de la forma corresponent al PCI amb la pro-regió N-terminal a través d'estudis de bescanvi protó/deuteri...