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de Castro RJS, Sato HH. Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food Res Int. 2015;74:185-198doi: 10.1016/j.foodres.2015.05.013.
de Castro, R. J. S., & Sato, H. H. (2015). Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food research international (Ottawa, Ont.), 74185-198. https://doi.org/10.1016/j.foodres.2015.05.013
de Castro, Ruann Janser Soares, and Sato, Hélia Harumi. "Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries." Food research international (Ottawa, Ont.) vol. 74 (2015): 185-198. doi: https://doi.org/10.1016/j.foodres.2015.05.013
de Castro RJS, Sato HH. Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food Res Int. 2015 Aug;74:185-198. doi: 10.1016/j.foodres.2015.05.013. Epub 2015 May 12. PMID: 28411983.
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Food Res Int. 2015 Aug;74:185-198. doi: 10.1016/j.foodres.2015.05.013. Epub 2015 May 12.

Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries.

Food research international (Ottawa, Ont.)

Ruann Janser Soares de Castro, Hélia Harumi Sato

Affiliations

  1. Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil. Electronic address: [email protected].
  2. Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil.

PMID: 28411983 DOI: 10.1016/j.foodres.2015.05.013

Abstract

Recent technological advances have created great interest in the use of biologically active peptides. Bioactive peptides can be defined as specific portions of proteins with 2 to 20 amino acids that have desirable biological activities, including antioxidant, anti-hypertensive, antithrombotic, anti-adipogenic, antimicrobial and anti-inflammatory effects. Specific characteristics, including low toxicity and high specificity, make these molecules of particular interest to the food and pharmaceutical industries. This review focuses on the production of bioactive peptides, with special emphasis on fermentation and enzymatic hydrolysis. The combination of different technologies and the use of auxiliary processes are also addressed. A survey of isolation, purification and peptide characterization methods was conducted to identify the major techniques used to determine the structures of bioactive peptides. Finally, the antioxidant, antimicrobial, anti-hypertensive, anti-adipogenic activities and probiotic-bacterial growth-promoting aspects of various peptides are discussed.

Copyright © 2015. Published by Elsevier Ltd.

Keywords: Bioactive peptides; Enzymatic hydrolysis; Fermentation; Proteins; Purification

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