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Role and Properties of Proteins and Peptides in Foods

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 18240

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Prof. Dr. Anna Iwaniak

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Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-719 Olsztyn-Kortowo, Poland
Interests: food proteins; bioinformatic analysis; bioactive and functional peptides; bioactive peptide sequences; cheminformatic approach
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Prof. Dr. Piotr Minkiewicz

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Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Kortowo, Poland
Interests: food proteins; mass spectrometry; chromatography; bioinformatics
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Special Issue Information

Dear Colleagues,

For many years, proteins and peptides have been attracting scientists’ attention as two of the most important food components. It is well-known that proteins are important due to their nutritional value, impact on physicochemical and functional properties of food products, and the fact that they are the sources of bioactive peptides. The dark side of proteins derived from foods is their allergenicity. New sources of proteins as well as modification of their properties during processing may improve physicochemical and functional properties and reduce allergenicity. Denaturation, proteolysis, and heat-induced chemical modifications of proteins are among contemporary topic areas of research. In turn, research on peptides is focused on discovery of their new bioactivities and new protein resources.

This Special Issue, entitled “Role and Properties of Proteins and Peptides in Foods”, will cover a selection of recent research articles, short communications, reviews presenting research concerning proteins and peptides in food, including the practical applications, new perspectives, and challenges.

Prof. Dr. Anna Iwaniak
Prof. Dr. Piotr Minkiewicz
Guest Editors

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Keywords

physicochemical properties of food proteins and peptides
functional properties of food proteins and peptides
nutritional value of food proteins
bioactive and functional peptides
allergenicity
changes of proteins and peptides during processing

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Published Papers (5 papers)

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Research

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16 pages, 646 KiB

Open AccessArticle

Blue Whiting Protein Hydrolysates Exhibit Antioxidant and Immunomodulatory Activities in Stimulated Murine RAW264.7 Cells

by Shauna Heffernan, Pádraigín A. Harnedy-Rothwell, Snehal Gite, Jason Whooley, Linda Giblin, Richard J. Fitzgerald and Nora M. O’Brien

Appl. Sci. 2021, 11(20), 9762; https://doi.org/10.3390/app11209762 - 19 Oct 2021

Cited by 5 | Viewed by 2565

Abstract

This study investigated the antioxidant and immunomodulatory potential of six blue whiting soluble protein hydrolysates (BWSPHs, BW-SPH-A to -F) and their simulated gastrointestinal digests (SGID, BW-SPH-A-GI to -F-GI) in murine RAW264.7 macrophages. Hydrolysate BW-SPH-A, both pre- and post-SGID, increased endogenous antioxidant glutathione (GSH) in tert-butylhydroperoxide (tBOOH)-treated cells and reduced reactive oxygen species (ROS) in H₂O₂-challenged RAW264.7 cells compared with treated controls in the absence of BWSPHs (p < 0.05). BW-SPH-A-GI also exhibited higher ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) activities than the other BWSPHs tested (p < 0.05). All BWSPHs and SGID BWSPH samples induced immunostimulating effects in lipopolysaccharide (LPS)-activated RAW264.7 macrophages through the upregulation of NO production. BW-SPH-F-GI increased IL-6 and TNF-α levels compared with the LPS controls indicating the liberation of immunomodulatory peptide/amino acids during the SGID process. Therefore, BW-SPH-A and BW-SPH-F may have potential use against oxidative stress and immunosuppression-related diseases, respectively. Full article

(This article belongs to the Special Issue Role and Properties of Proteins and Peptides in Foods)

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24 pages, 43617 KiB

Open AccessArticle

Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation

by Alejandro Heres, Fidel Toldrá and Leticia Mora

Appl. Sci. 2021, 11(17), 8268; https://doi.org/10.3390/app11178268 - 6 Sep 2021

Cited by 9 | Viewed by 2596

Abstract

Dry-cured ham-derived dipeptides, generated along a dry-curing process, are of high importance since they play a role in flavor development of dry-cured ham. The objective of this study was to analyze the residues of the less-studied metabotropic glutamate receptor 1 (mGluR1) implicated in the recognition of umami dry-cured ham dipeptides by molecular docking simulation using the AutoDock Suite tool. AH, DA, DG, EE, ES, EV, and VG (and glutamate) were found to attach the enzyme with inhibition constants ranging from 12.32 µM (AH) to 875.75 µM (ES) in the case if Rattus norvegicus mGluR1 and 17.44 µM (VG) to 294.68 µM (DG) in the case of Homo sapiens, in the open–open conformations. Main interactions were done with key receptor residues Tyr74, Ser186, Glu292, and Lys409; and Ser165, Ser186, and Asp318, respectively, for the two receptors in the open–open conformations. However, more residues may be involved in the complex stabilization. Specifically, AH, EE and ES relatively established a higher number of H-bonds, but AH, EV, and VG presented relatively lower Ki values in all cases. The results obtained here could provide information about structure and taste relationships and constitute a theoretical reference for the interactions of novel umami food-derived peptides. Full article

(This article belongs to the Special Issue Role and Properties of Proteins and Peptides in Foods)

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11 pages, 774 KiB

Open AccessArticle

The Effect of High-Pressure Treatment and Skimming on Caprine Milk Proteins

by Katarzyna Kiełczewska, Aneta Dąbrowska, Agnieszka Jankowska, Maria Wachowska and Jarosław Kowalik

Appl. Sci. 2021, 11(13), 5982; https://doi.org/10.3390/app11135982 - 27 Jun 2021

Cited by 10 | Viewed by 2583

Abstract

Background: Proteins are susceptible to HP-treatment and there is a need to determine the applicability of HP-treatment in dairy production. The aim of this study was to determine the effect of HP-treatment at 200–500 MPa (t_const. = 10 min; T_const. = 20 °C) and skimming of HP-treated milk on the content of nitrogen compounds and protein composition of caprine milk. Methods: The content of nitrogen (total, non-casein, non-protein) was determined using the Kjeldahl method. Casein fractions and whey proteins were separated using SDS-PAGE electrophoresis. Color parameters were measured in the CIELAB color space. Results: HP-treatment decreased (p < 0.05) the content of non-casein nitrogen and soluble whey proteins. Skimming decreased the content of nitrogen compounds, and the noted decrease was more pronounced in HP-treated milk. Pressure and skimming had no influence on the proportions of α-, β-, κ-casein, β-lactoglobulin and α-lactalbumin. Total color difference (ΔE) increased with a rise in pressure, particularly in skim milk. Conclusion: HP-treatment led to a loss of protein solubility at pH 4.6 in caprine milk. In HP-treated milk, skimming did not induce changes in protein composition, despite a decrease in the content of nitrogen compounds after the separation of the cream layer. Higher values of ΔE in skim milk than in whole milk point to changes in colloidal phase components. Full article

(This article belongs to the Special Issue Role and Properties of Proteins and Peptides in Foods)

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15 pages, 2585 KiB

Open AccessFeature PaperArticle

Functional and Bioactive Properties of Protein Extracts Generated from Spirulina platensis and Isochrysis galbana T-Iso

by Stephen Bleakley and Maria Hayes

Appl. Sci. 2021, 11(9), 3964; https://doi.org/10.3390/app11093964 - 27 Apr 2021

Cited by 28 | Viewed by 4351

Abstract

There is growing consumer demand for food products derived from microalgae, driven largely by the perceived health benefits associated with them. The functional and bioactive potential of proteins isolated from two microalgae—Spirulina sp. and Isochrysis galbana T-Iso—were determined. The results obtained show the potential of microalgal protein extracts for use in the beverage industry, based on solubility values and other functional characteristics, including water and oil holding capacities, foaming, emulsifying activities and stabilities, water activities, solubility and pH. The solubility of algal proteins was pH-dependent, and they were largely insoluble at pH values between 2 and 11. However, the proteins were increasingly soluble at a pH of 12, and they have potential use in formulating foods with higher viscosities or gels, where they could act as fillers to strengthen networks. Compared with whey and flaxseed proteins, the Spirulina sp. protein extract had a superior oil-holding capacity (OHC). The OHC is important in developing texture in food products such as meats. Overall, better foam stability was observed for both Spirulina sp. and Isochrysis sp. soluble protein extracts, compared with flaxseed protein at pH values from 2 to 10 over a period of 120 min. The foam capacity and stability increase the physical properties of foods. However, the emulsion activity and stability values for soluble algal protein extracts were less than the values observed for flaxseed and whey proteins. Algal proteins would not be suitable for use in creaming and food processing involving flocculation. In addition, algal protein extracts inhibited Angiotensin-converting enzyme-I (ACE-I) and renin, and they have potential for use in functional food ingredient applications to maintain heart health and also to act as meat substitutes. Full article

(This article belongs to the Special Issue Role and Properties of Proteins and Peptides in Foods)

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Review

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21 pages, 401 KiB

Open AccessReview

Proteomics Analysis in Dairy Products: Cheese, a Review

by Efterpi Bouroutzika, Stavros Proikakis, Athanasios K. Anagnostopoulos, Angeliki I. Katsafadou, George C. Fthenakis and George Th. Tsangaris

Appl. Sci. 2021, 11(16), 7622; https://doi.org/10.3390/app11167622 - 19 Aug 2021

Cited by 8 | Viewed by 4909

Abstract

Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries’ special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit. Full article

(This article belongs to the Special Issue Role and Properties of Proteins and Peptides in Foods)

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