Document Detail


Food protein-derived bioactive peptides: production, processing, and potential health benefits.
MedLine Citation:
PMID:  22260122     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Bioactive peptides (BAPs), derived through enzymatic hydrolysis of food proteins, have demonstrated potential for application as health-promoting agents against numerous human health and disease conditions, including cardiovascular disease, inflammation, and cancer. The feasibility of pharmacological application of these peptides depends on absorption and bioavailability in intact forms in target tissues, which in turn depends on structure of the peptides. Therefore, production and processing of peptides based on important structure-function parameters can lead to the production of potent peptides. This article reviews the literature on BAPs with emphasis on strategic production and processing methods as well as antihypertensive, anticancer, anticalmodulin, hypocholesterolemic, and multifunctional properties of the food protein-derived peptides. It is recommended that future research efforts on BAP should be directed toward elucidation of their in vivo molecular mechanisms of action, safety at various doses, and pharmacological activity in maintaining homeostasis during aberrant health conditions in human subjects.
Authors:
Chibuike C Udenigwe; Rotimi E Aluko
Publication Detail:
Type:  Journal Article     Date:  2011-11-10
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  R11-24     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Authors are with Dept. of Human Nutritional Sciences and author Aluko is also with the Richardson Centre for Functional Foods and Nutraceuticals, Univ. of Manitoba, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada. Author Udenigwe is also with Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G 2W1, Canada. Direct inquiries to author Aluko (E-mail: alukor@cc.umanitoba.ca).
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