Agrawal H, Joshi R, Gupta M (2019) Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate. Food Res Int 120:697–707. https://doi.org/10.1016/.FOODRES.2018.11.028
Article CAS PubMed Google Scholar
Aguilar-Toalá JE, Deering AJ, Liceaga AM (2020) New insights into the antimicrobial properties of hydrolysates and peptide fractions derived from chia seed (Salvia hispanica L.), probiotics antimicrobe. Proteins. 12(4):1571–1581. https://doi.org/10.1007/s12602-020-09653-8
Ahmed R, Chun BS (2018) Subcritical water hydrolysis for the production of bioactive peptides from tuna skin collagen. J Supercrit Fluids 141:88–96. https://doi.org/10.1016/j.supflu.2018.03.006
Akbarian M, Khani A, Eghbalpour S, Uversky VN (2022) Bioactive peptides: synthesis, sources, applications, and proposed mechanisms of action. Int J Mol Sci 23(3):1445. https://doi.org/10.3390/ijms23031445
Article CAS PubMed PubMed Central Google Scholar
Akin Z, Ozcan T (2017) Functional properties of fermented milk produced with plant proteins. LWT 86:25–30. https://doi.org/10.1016/j.lwt.2017.07.02
Alibardi L, Cossu R (2016) Effects of carbohydrate, protein and lipid content of organic waste on hydrogen production and fermentation products. J Waste Manag 47:69–77. https://doi.org/10.1016/j.wasman.2015.07.049
Al-Ruwaih N, Ahmed J, Mulla MF, Arfat YA (2019) High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties. LWT 100:231–236. https://doi.org/10.1016/j.lwt.2018.10.074
Aluko RE, Wu J, Aukema HM et al (2015) Structural and functional characterization of yellow field pea seed (Pisum sativum L.) protein-derived antihypertensive peptides. Food Res Int 77:10–16. https://doi.org/10.1016/j.foodres.2015.03.029
Álvarez D, Delles RM, Xiong YL, Castillo M, Payne FA, Laencina J (2011) Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. LWT 44(6):1435–1442. https://doi.org/10.1016/j.lwt.2011.01.006
Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA (2010) Nonmeat protein alternatives as meat extenders and meat analogs. Compr Rev Food Sci Food Saf 9(5):513–529. https://doi.org/10.1111/j.1541-4337.2010.00124.x
Article CAS PubMed Google Scholar
Asri NM, Muhialdin BJ, Zarei M, Saari N (2020) Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread. LWT 134:110206. https://doi.org/10.1016/j.lwt.2020.110206
Atanassov A, Tchorbanov B (2009) Synthetic and natural peptides as antithrombotic agents-a view on the current development. Biotechnol Biotechnol Equip 23(1):1109–1114. https://doi.org/10.1080/13102818.2009.10817623
Babini E, Tagliazucchi D, Martini S, Dei Più L, Gianotti A (2017) LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins. Food Chem 228:186–196. https://doi.org/10.1016/j.foodchem.2017.01.143
Article CAS PubMed Google Scholar
Barba FJ, Boussetta N, Vorobiev E (2015) Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: effect of high voltage electrical discharges. Innov Food Sci Emerg Technol 31:67–72. https://doi.org/10.1016/j.ifset.2015.06.008
Barba FJ, Zhu Z, Koubaa M, Sant’Ana AS, Orlien V (2016) Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: a review. Trends Food Sci Technol 49:96–109. https://doi.org/10.1016/j.tifs.2016.01.006
Bechaux J, Gatellier P, Le Page JF, Drillet Y, Sante-Lhoutellier V (2019) A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food Funct 10(10):6244–6266. https://doi.org/10.1039/c9fo01546a
Article CAS PubMed Google Scholar
Bhandari D, Rafiq S, Gat Y, Gat P, Waghmare R, Kumar V (2019) A review on bioactive peptides: physiological functions, bioavailability and safety. Int J Pept Res Ther 26(1):139–150. https://doi.org/10.1007/s10989-019-09823-5
Brown L, Vera Pingitore E, Mozzi F, Saavedra LM, Villegas JM, Hebert E (2017) Lactic acid bacteria as cell factories for the generation of bioactive peptides. Protein Pept Lett 24(2):146–155. https://doi.org/10.2174/0929866524666161123111333
Article CAS PubMed Google Scholar
Cecilia JA, García-Sancho C, Maireles-Torres PJ, Luque R (2019) Industrial food waste valorization: a general overview. Biorefinery, 253–277. https://doi.org/10.1007/978-3-030-10961-5_11.
Chakrabarti S, Guha S, Majumder K (2018) Food-derived bioactive peptides in human health: challenges and opportunities. Nutrients 10(11):1738. https://doi.org/10.3390/nu10111738
Article CAS PubMed PubMed Central Google Scholar
Chakrabarti S, Jahandideh F, Wu J (2014) Food-derived bioactive peptides on inflammation and oxidative stress. BioMed Res Int, pp 1–11. https://doi.org/10.1155/2014/608979.
Chalamaiah M, Keskin Ulug S, Hong H, Wu J (2019) Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins. J Funct Foods 58:123–129. https://doi.org/10.1016/j.jff.2019.04.050
Chatterjee A, Abraham J (2018) Microbial contamination, prevention, and early detection in food industry. Microb Contamination Food Degrad, pp 21–47. https://doi.org/10.1016/B978-0-12-811515-2.00002-0.
Chee FL, Iqbal S, Ismail M (2013) Effects of supercritical fluid extraction conditions on yield of protein from defatted rice bran. J Chem Soc Pak 35(1):192
Chiozzi RZ, Capriotti AL, Cavaliere C, La Barbera G, Piovesana S, Laganà A (2016) Identification of three novel angiotensin-converting enzyme inhibitory peptides derived from cauliflower by-products by multidimensional liquid chromatography and bioinformatics. J Funct Foods 27:262–273. https://doi.org/10.1016/j.jff.2016.09.010
Cho YJ, Haq M, Park JS, Lee HJ, Chun BS (2019) Physicochemical and biofunctional properties of shrimp (Penaeus japonicus) hydrolysates obtained from hot-compressed water treatment. J Supercrit Fluids 147:322–328. https://doi.org/10.1016/j.supflu.2018.11.021
Cools TL et al. (2017) The antifungal plant defensin HsAFP1 is a phosphatidic acid- nteracting peptide inducing membrane permeabilization. Front Microbiol 8. https://doi.org/10.3389/fmicb.2017.02295.
Crowe KM, Francis C (2013) Position of the academy of nutrition and dietetics: functional foods. J Acad Nutr Diet 113(8):1096–1103. https://doi.org/10.1016/j.jand.2013.06.002
Cruz Neyra L (2017) Alimentos funcionales. Biotempo 7:46–54. https://doi.org/10.31381/biotempo.v7i0.872
Darewicz M, Borawska J, Pliszka M (2016) Carp proteins as a source of bioactive peptides - an in silico approach. Czech J Food Sci 34(2):111–117. https://doi.org/10.17221/300/2015-cjfs.
de Carvalho GR, Milani TMG, Trinca NRR, Nagai LY, da Barretto AC, S, (2017) Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger. Food Sci Technol 37(suppl 1):10–16. https://doi.org/10.1590/1678-457x.31916
de Carvalho JC, Goyzueta-Mamani LD, Molina-Aulestia DT, Magalhães Júnior AI, Iwamoto H, Ambati R et al (2022) Microbial astaxanthin production from agro-industrial wastes—raw materials, processes, and quality. Fermentation 8(10):484. https://doi.org/10.3390/FERMENTATION8100484
de La Pomélie D, Santé-Lhoutellier V, Sayd T, Gatellier P (2018) Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: consequences in terms of nutritional and health values of meat. Food Chem 243:295–304. https://doi.org/10.1016/j.foodchem.2017.09.135
Article CAS PubMed Google Scholar
Dong XY, Guo LL, Wei F, Li JF, Jiang ML, Li GM et al (2011) Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation. J Sci Food Agric 91(8):1488–1498. https://doi.org/10.1002/jsfa.4339
Article CAS PubMed Google Scholar
Dong Z, Tian G, Xu Z, Li M, Xu M, Zhou Y et al (2017) Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis. Czech J. Food Sci. 35(4):328–338. https://doi.org/10.17221/421/2016-cjfs
Comments (0)