Book Volume 4
Preface
Page: ii-ii (1)
Author: Erik G. Tovar-Pérez and Agustin Lugo-Radillo
DOI: 10.2174/9789815123340123040002
Biologically Active Peptides: Identification, Production and Biofunctionality
Page: 1-21 (21)
Author: Agustin Lugo-Radillo and Erik G. Tovar-Pérez*
DOI: 10.2174/9789815123340123040004
PDF Price: $30
Abstract
According to reports from the World Health Organization (WHO), nontransmissible chronic diseases, like diabetes, cardiovascular disorders, hypertension,
and cancer, among others, are the main causes of death worldwide, comprising 70% of
the total deaths. Therefore, there is a great interest in the search for alternative
biofunctional agents that can contribute to the prevention and treatment of these types
of diseases. Particularly, biologically active peptides (BAPs) represent an attractive and
promising alternative due to their therapeutic potential, since they can act in similar
ways to synthetic drugs. In this respect, BAPs extracted from food proteins of
vegetable origin have shown antioxidant, antihypertensive, antidiabetic, anticancer,
antithrombotic, anticholesterolemic, immunomodulatory, antiobesity, antiaging, and
antimicrobial properties, thus showing great potential as bioactive ingredients in
functional foods and pharmaceutical formulas. This chapter describes the main
procedures performed for the identification and production of BAPs, as well as the
health benefits of their biofunctionalities found in bioassays in vitro and in vivo, the
elucidation of their mechanisms of action and the therapeutic applications of BAPs
originated from underutilized vegetable sources.
Molecular Characterization of Biologically Active Peptides
Page: 22-39 (18)
Author: Luis M. Anaya-Esparza, María de Lourdes García-Magaña and Efigenia Montalvo-González*
DOI: 10.2174/9789815123340123040005
PDF Price: $30
Abstract
Biologically active peptides (BAPs) have gained significant research attention in the last few years due to their potential human health benefits and diverse applications. Moreover, the use of food by-products or food wastes as a protein source is highlighted as a viable technological alternative to produce BAPs, reducing food losses. However, the functionality of BAPs depends on the protein source, synthesis method, degree of hydrolysis, molecular weight, purity, and amino acid sequence and composition. Therefore, multiple efforts in the purification and molecular characterization of these compounds have been reported in recent years to know their molecular structure complexity and related bioactivity. BAPs can be obtained from different protein sources and synthesized by chemical, biological, and physical routes, alone or combined, which significantly influence their degree of hydrolysis and molecular weights. Additionally, advanced analytical techniques have been used to separate and identify BAPs. In this context, ultrafiltration membrane systems and electrodialysis systems are the most common methods used to separate BAPs with desirable molecular weights.
Likewise, multiple chromatographic techniques (HPLC, HPLC-MS/MS, UPLC/MS, RT-HPLC, and ion exchange and exclusion) have been widely used for quantitative, qualitative, and sequencing analysis of BAPs. Furthermore, emerging computational and statistical tools (in silico analysis) have been used to predict, sequence, and characterize BAPs using chemometric and chemoinformatic data. These tools facilitated the discovery and analysis of new peptides with desirable applications and functionality. Therefore, this chapter aims to discuss the current information about the molecular characterization of BAPs.
Biologically Active Peptides from Amaranth (Amaranthus spp.) Grain
Page: 40-53 (14)
Author: Lucia Guerrero-Becerra and Erik G. Tovar-Pérez*
DOI: 10.2174/9789815123340123040006
PDF Price: $30
Abstract
Amaranth (Amaranthus spp.) is one of the few plant species where both
leaves and grains can be consumed. Among the main species used as producers of
edible grains are Amaranthus hypochondriacus, A. cruentus, A. caudatus, and A.
mantegazzianus. The grains of these species are characterized by their protein content
(13-18%), which has high nutritional value. Additionally, the different protein fractions
of the amaranth grain have been shown to contain sequences of biologically active
peptides (BAPs) with multiple beneficial bio-functionalities for health. Among these,
we can highlight antihypertensive, antioxidant, antitumor, antidiabetic, antithrombotic,
anticholesterolemic and immunomodulatory activities. The aim of this chapter is to
describe the different biological functionalities of BAPs obtained from the proteins of
the amaranth grain, which can be considered a promising natural source of therapeutic
agents with potential use in the prevention and treatment of various chronic diseases.
Biologically Active Peptides from Quinoa (Chenopodium quinoa Willd) Grain
Page: 54-75 (22)
Author: Raúl Reyes-Bautista*, José de Jesús Flores-Sierra, Gustavo Hernández-Mendoza and Luis Ángel Xoca-Orozco
DOI: 10.2174/9789815123340123040007
PDF Price: $30
Abstract
Dietary proteins and peptides can exert a wide variety of well-studied
bioactivities, some of which are related to human well-being, health maintenance and
disease prevention. These peptides can be generated by enzymatic hydrolysis,
gastrointestinal simulation, or by fermentation with microorganisms. Quinoa is a
pseudo cereal consumed by ancient populations for hundreds of years. It does not
contain gluten, but it does contain proteins with encrypted sequences that can be
released by enzymatic hydrolysis. These sequences contained in quinoa hydrolysates
and peptides can exert beneficial effects on health, as they present antidiabetic,
antihypertensive, antioxidant, anticancer and anti-inflammatory activities, among
others. In addition, quinoa has other nutritional and bioactive compounds such as
flavonoids, phenolic acids, fatty acids, vitamins and minerals. There are many studies
that demonstrate the activities mentioned above, however, the exploration of in vivo
models explaining the associated mechanisms are still needed. This chapter aims to
understand quinoa from a functional point of view, along with presenting the
biotechnological potential of grain proteins, which is currently very poorly exploited.
We aim to promote quinoa cultivation, since its beneficial properties are adequate for
its use in the prevention of chronic-degenerative diseases.
Biologically Active Peptides from Pearl Millet [Pennisetum glaucum (L.) R.Br.], Foxtail Millet [Setaria italica (L.) P.Beauv.] and Finger Millet [Eleusine coracana (L.) Gaertn] Grains
Page: 76-93 (18)
Author: Josué Daniel Hernández-Vega, Erik G. Tovar-Pérez and Ixchel Parola-Contreras*
DOI: 10.2174/9789815123340123040008
PDF Price: $30
Abstract
Millet is a small grain. Africa and Asia are the largest producers and
consumers. Millet is hardier than large grain cereals and could be added to multi-season, multi-crop agriculture. It has nutritional properties such as proteins and
carbohydrates, high content of fiber and unsaturated fats, essential amino acids,
minerals, and vitamins, and it is considered a highly energetic cereal. The health
benefits of whole millet grain consumption are risk reduction of various chronic
diseases. In addition, it is characterized by having short growing seasons; it grows in
poor soils and with efficient use of water. The consumption of this cereal is indicated
for high-performance athletes, pregnant women, people suffering from stress or
weakness, vegetarians and those seeking nutritional balance. Its largest protein
fractions are albumin, prolamins and glutelins. Cereal peptides from their protein
fractions have been found to possess biological activities of high interest to maintain
and improve human health. Peptides from millet grains have been shown to have
antioxidant, anti-inflammatory and hypoglycemic activities.
Biologically Active Peptides from Buckwheat (Fagopyrum esculentum Moench) Grain
Page: 94-114 (21)
Author: Humberto Aguirre-Becerra, Byanka Cruz-Moreno, Ana Patricia Arenas-Salazar, Ma. Cristina Vázquez-Hernández and Ana Angélica Feregrino-Pérez*
DOI: 10.2174/9789815123340123040009
PDF Price: $30
Abstract
Buckwheat (Fagopyrum esculentum Moench) is a pseudocereal with a high
content of amino acids, such as lysine; its lack of gluten makes it an attractive product
with high nutritional potential that could be included in the human diet. It contains
several compounds such as phenolics, carotenoids, organic acids, vitamin E and Bcomplex vitamins, and macro and microelements. Its high protein quality and peptide
content are relevant in F. esculentum. Additionally, biologically active peptides (BAPs)
have been associated with the prevention of some chronic and neurodegenerative
diseases. Consequently, the agro-industrial, cosmetic, food and pharmaceutical sectors
have shown a strong interest in this pseudocereal due to its wide range of compounds.
This chapter is a compilation of scientific contributions related to buckwheat
properties, including generalities, nutritional value, bioactive compounds, BAPs, and
finally, perspectives and conclusions.
Biologically Active Peptides from Sorghum [Sorghum bicolor (L.) Moench] Grain
Page: 115-127 (13)
Author: Tania P. Castro-Jácome and Erik G. Tovar-Pérez*
DOI: 10.2174/9789815123340123040010
PDF Price: $30
Abstract
Sorghum (Sorghum bicolor L. Moench) is an important staple food crop
grown worldwide, easy to grow and drought tolerant. In recent years, sorghum grain
has been increasingly regarded as a promising feedstock for the production of bioactive
compounds. In particular, its main protein (kafirins fraction) has been used for the
generation of biologically active peptides due to its high hydrophobic amino acid
content and its hypoallergenicity. Several studies have shown that sorghum-derived
peptides have antioxidant, anticancer, antimicrobial and anti-inflammatory activities,
among others. These beneficial health effects could be attributed to the fact that in
general, peptides derived from kafirins present glutamic acid and non-polar amino
acids: proline, leucine and alanine. It has been reported that the presence of these
hydrophobic amino acids in peptides facilitates their interaction with free radicals by
neutralizing them, in addition to their low molecular weight and the position of the
amino acids in the peptide sequence. Therefore, sorghum is a cereal with high potential
for the production of biologically active peptides with benefits for human health.
Biologically Active Peptides from Lupin (Lupinus angustifolius L.) Grain
Page: 128-143 (16)
Author: Juan Miguel de Jesús Rodríguez-Jiménez, Martha Guillermina Romero-Garay, Emmanuel Montaño-Martínez, Efigenia Montalvo-González and María de Lourdes García-Magaña*
DOI: 10.2174/9789815123340123040011
PDF Price: $30
Abstract
There is a great diversity of lupin grains; however, their varieties share a
high protein content, thus making them an essential ingredient for substituting or
complementing other foods, as well as a source of interest for obtaining hydrolysates
and biologically active peptides. At present, it should be noted that numerous studies
have shown positive effects of these hydrolysates and peptides in the prevention and/or
treatment of diseases, due to their anti-inflammatory, hypocholesterolemic, antidiabetic
and hypoglycemic effects; however, it is still necessary to carry out bioavailability and
biodigestibility studies to develop forms of inclusion in foods that allow their greater
absorption, distribution and metabolism.
Biologically Active Peptides from Mung Bean [Vigna radiata (L.) R. Wilczek]
Page: 144-159 (16)
Author: Alejandro Escobedo, David Fonseca-Hernández, Arturo Alfaro-Díaz and Luis Mojica*
DOI: 10.2174/9789815123340123040012
PDF Price: $30
Abstract
Mung bean (Vigna radiata L.) is a protein-rich pulse mainly cultivated in Asia, where its consumption has been associated with positive health outcomes. Mung bean protein is especially rich in leucine, lysine, phenylalanine, and tyrosine amino acids and it contains the 8S α-globulin as the major seed storage protein. Proteinderived products from pulses, such as protein concentrates, hydrolysates, and purified peptide fractions are becoming popular functional foods. Mung bean peptides are enzymatically generated using gastrointestinal and non-gastrointestinal proteases. Protein hydrolysates generated by one or a combination of enzymes have been demonstrated to exert different biological potentials, including antioxidant, antihypertensive, anticancer, and hypocholesterolemic effects. These properties are attributed to the amino acid sequences, the type of enzyme used for hydrolysis, and the purification method. More robust experimental designs must be performed to understand the role and mechanisms of these bioactive peptides with in vivo studies and clinical trials. Furthermore, there is a lack of information related to the incorporation of bioactive peptides into a food matrix while preserving their bioactivity. This chapter provides an overview of the central aspects of mung bean physical structure and chemical composition, protein characteristics, enzymatic production, and the biological potential of mung bean protein hydrolysates and peptides.
Biologically Active Peptides from Chickpea (Cicer arietinum L.) Grain
Page: 160-177 (18)
Author: José Gustavo Marín-Contreras, Esther Angélica Cuellar-Torres, Miriam del Carmen Bañuelos-González, Selene Aguilera-Aguirre and Martina Alejandra Chacón-López*
DOI: 10.2174/9789815123340123040013
PDF Price: $30
Abstract
At present, it is relevant to investigate new sources of nutrients with
beneficial activity for humans, so the scientific community has proposed to investigate
different legumes such as beans, soybeans, and chickpeas. Chickpea is a grain with
high nutrient (lipids, minerals, protein, and carbohydrates) content and is commonly
used in Mediterranean cuisine. However, chickpea is a grain with high protein content,
which has attracted the attention of researchers, as it is a new source for the obtainment
of peptides with biological activity; in that sense, peptides with antioxidant,
antihypertensive, hypocholesterolemic, anticancer, and antidiabetic activity have
already been reported. This chapter summarizes the most recent information about the
biological activity of peptides from chickpea (Cicer arietinum L.) grain.
Biologically Active Peptides from Broad Bean (Vicia faba L.)
Page: 178-190 (13)
Author: Isadora Martínez-Arellano*
DOI: 10.2174/9789815123340123040014
PDF Price: $30
Abstract
The broad bean progenitor was a local wild vegetation, which was discovered in a prehistoric Natufian culture site. It is in symbiosis with Rhizobium leguminosarum for nitrogen fixation. It has a large genetic diversity and belongs to the third largest family of angiosperms, with over 16,000-19,000 species. Commonly, the genotypes are V. faba var. major, minor, equina and paucijuga. Some of its applications, for example, are as pills for Parkinson´s disease or hypertensive patients due to its L-Dopa, and high potassium and low sodium contents, respectively. Likewise, bread, biscuits, pasta, emulsions and beverages can be fortified with broadbean flour, improving the protein content. The majority of proteins contained in the broad bean are globulins (80%), followed by albumins (20%), and, in a lesser amount, glutelins (15%) and prolamins (6%). Globulins are composed of legumin and vicilin/convicilin. Broad bean is a cheap and healthy source of protein. Therefore, it can produce biologically active peptides; for example, NPN-1 can decrease muscle wasting; protein hydrolysates are hypocholesterolemic; VFTI-G1 is anticarcinogenic (IC50=30μM); moreover, a protease inhibitor isolated from a broad bean, is useful in the treatment of fungal disease in HIV-infected patients (51.2% inhibition at 32 μM). In addition, fraction F1 has antityrosinase activity IC50=0.140; and fabatins have moderate activity against E. coli, E. Hirae and P. aeruginosa. The future of product developments in food and pharmacology lies in a combination of breakthroughs in genetics, physiology of the gut, hydrolysis, extrusion and purification of BAPs.
Biologically Active Peptides from Cocoa Bean (Theobroma cacao L.)
Page: 191-204 (14)
Author: Luis Jorge Coronado-Cáceres, Sergio de Jesus Calva-Estrada and Eugenia Lugo-Cervantes*
DOI: 10.2174/9789815123340123040015
PDF Price: $30
Abstract
Recently, proteins and peptides have become important ingredients in
functional foods due to the emergence of knowledge about their properties and
biological activities. Many biologically active peptides (BAPs) have been studied from
different animal and vegetal origins, principally legumes, such as soybeans and beans.
BAPs have been shown to have anticancer, antitumoral, antioxidant and antimutagenic
activities. Cacao, an ancient crop that originated in the Mesoamerican region, contains
several bioactive compounds, e.g., polyphenols, alkaloids, flavanols, procyanidins and
peptides. Cocoa beans contain 50% lipids and 14% protein, with albumins and
globulins prevailing. The principal amino acids from cocoa protein are lysine, arginine,
serine, proline, alanine, leucine, valine and methionine, and they allow the elucidation
of the peptide’s bioactivity. Cocoa BAPs show antitumoral, antioxidant,
antihypertensive and antidiabetic activities and obesity prevention. This work
demonstrates the potential of all its BAPs.
Biologically Active Peptides from Chia (Salvia hispanica L.) Seed
Page: 205-220 (16)
Author: Gislane Briceño-Islas and Judith E. Urías-Silvas*
DOI: 10.2174/9789815123340123040016
PDF Price: $30
Abstract
Chia seed (Salvia hispanica L.) is rich in nutraceutical compounds with
multiple benefits for human health and with great potential for its use in food. Interest
in the study of this seed has been increasing year by year. Currently, studies have been
based on the beneficial potential of chia proteins as a low-cost source of vegetable
protein. Meanwhile, other studies have been based on the residual use of chia cake, a
residue from the extraction of the chia oil industry. Bioactive peptides from chia have
been shown to possess the inhibitory potential of molecular targets of hypertension,
diabetes, adipogenesis, microbial, cancer, and aging. This chapter aims to provide an
overview of chia bioactive peptides and their importance as a seed with high value for
its protein content.
Challenges and Opportunities of Biologically Active Peptides in the Design and Formulation of Nutraceuticals and Functional Foods
Page: 221-244 (24)
Author: Elena Arranz, Samuel Fernández-Tomé and Blanca Hernández-Ledesma*
DOI: 10.2174/9789815123340123040017
PDF Price: $30
Abstract
Consumer demand for products with health benefits beyond simple nutrition
is the market driver for nutraceuticals and functional foods. The development of these
products has been on the rise since the last decade as consumers became more aware of
the consequences of lifestyle diseases. This scenario has also benefited from the
growing economy, changing lifestyles and consumption patterns. Researchers and the
food industry are exploring novel sources of bioactive components and attention has
been given to underutilized grain proteins. This chapter aims to review the
incorporation of underutilized grains into nutraceuticals and functional foods. The
recent advances and challenges in food processing techniques to develop these products
are presented. Moreover, comprehensive details on the improvement of product
properties with the incorporation of underutilized grains, by means of nutritional,
techno-functional and bioactivity, as well as sensorial analysis are given. Finally, the
health promoting effects of peptides encrypted in the protein fraction of these grains
will be discussed.
Challenges and Opportunities of Biologically Active Peptides in the Design and Formulation of Cosmeceuticals
Page: 245-254 (10)
Author: Luz Eugenia Alcántara-Quintana*
DOI: 10.2174/9789815123340123040018
PDF Price: $30
Abstract
In recent years, the use of cosmetics and personal care products has
increased worldwide, due to their corrective, decorative and hygienic functions. The
development of new cosmetic formulations based on the use of bioactive compounds
has expanded rapidly due to consumer demand for products with protective and
therapeutic functions derived from natural sources. Skin aging is a complex biological
process influenced by a combination of endogenous or intrinsic and exogenous or
extrinsic factors. Since skin health and beauty are considered to be one of the main
factors representing overall “well-being” and the perception of “health” in humans,
several antiaging strategies have been developed in recent years. There are two main
groups of agents that can be used as antiaging components, antioxidants and cellular
regulators. Antioxidants, such as vitamins, polyphenols and flavonoids, reduce collagen
degradation by reducing the concentration of free radicals in tissues. Cell regulators,
such as retinols, peptides and growth factors, have direct effects on collagen
metabolism and influence collagen synthesis.
Biologically Active Peptides with Antiviral and Anti-COVID-19 Potential: Promising Insights for a Healthy Future
Page: 255-264 (10)
Author: Pamela Perez-Ramirez and Agustin Lugo-Radillo*
DOI: 10.2174/9789815123340123040019
PDF Price: $30
Abstract
Adequate nutrition is essential for good health. The characterization of the
molecules present in grains - used in the human diet for thousands of years - and their
hydrolysates are currently a growing trend, due to their potential benefits on health, low
cost and minimal adverse effects. Grains contain many bioactive compounds, such as
carbohydrates, lipids and proteins; the latter can be cleaved by chemical hydrolysis or
enzymatic processes and generate smaller fragments named peptides. The continuous
attack of pathogenic microorganisms and viruses on humans makes necessary a
continuous search for new antimicrobial and antiviral molecules; in this respect, several
studies have found antimicrobial and antiviral properties in some peptides, with some
of these deriving from underutilized grains. In respect to this, an exhaustive
bibliographic search of these findings was performed by the use of the online search
engines NCBI, Google Scholar and Google. Therefore, this chapter aims to describe the
state-of-the-art scientific findings about the effects of peptides proceeding from
underutilized grains against microorganisms, particularly focusing on the antiviral
potential effects.
Introduction
This volume is a complete review of the cutting-edge scientific evidence about the isolation, identification, bioactivity and molecular analysis of the biologically active peptides (BAPs) obtained from several underutilized grains. It provides a general review of current and new technologies in isolating and bioprospecting BAPs before going into the details of 11 grains. Amaranth, quinoa, millet, buckwheat, sorghum, lupin, mung bean, chickpea, broad bean, cocoa bean and chia are extensively discussed in dedicated chapters. Additionally, these chapters provide information about the characteristics of the crop, its main varieties, traditional uses, economic importance, nutritional aspects, structure and chemical composition of the grains, as well as the classification and distribution of the grain protein fractions. Moreover, the advances in the analytical techniques used for the concentration, purification and molecular characterization of BAPs are described. The impact of BAPs in the promotion of health is highlighted, as well as their potential incorporation as promising ingredients in the development of functional foods, nutraceuticals and cosmeceuticals. Finally, the main findings related to the potential antiviral and anti-COVID-19 activities of BAPs derived from underutilized grains are described. This reference will be of interest for academics, professionals and researchers focused in food science, biotechnology, pharmacology and agriculture, and to professionals involved in the research and development of natural products, pharmaceuticals and cosmeceuticals.