Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications

Background Plant proteins are well-known precursors of bioactive peptides. In translating the peptides into functional foods, the protein sources need to be sustainable and readily available. Ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) is the major enzyme in photosynthesis and photorespiration in plants and some other organisms, and is known to be the most abundant protein on earth. Therefore, RuBisCO is an attractive and sustainable source of bioactive peptides. Scope and approach This review discusses the structure, function, composition and technology for plant RuBisCO extraction, as well as the fractionation and known bioactivities of its enzymatic hydrolysate and peptides. Feasibility of industrial scale up and practical application of the RuBisCO peptides in food were also considered. Key findings and conclusions Several processes are available for extraction of the RuBisCO subunits and some are simple, fast and adaptable for industrial scale production. Work is however needed on recovery of high protein yields with high purity. Most studies reported that peptides, mostly from the large subunit, from enzymatic hydrolysis of spinach or alfalfa RuBisCO possess antihypertensive, opioid-like, secretagogue and food intake stimulating, antioxidant and antimicrobial activities. These properties demonstrate that RuBisCO can be utilized as a sustainable source of peptides with multiple bioactivities for formulation of functional foods

Identification of bioactive peptides from a papain hydrolysate of bovine serum albumin and assessment of an antihypertensive effect in spontaneously hypertensive rats

peer-reviewedInhibition of angiotensin-I-converting enzyme (ACE-I), renin, and dipeptidyl peptidase-IV (DPP-IV) plays a key role in the treatment of hypertension and type-2 diabetes. The aim of this study was to isolate and characterize novel ACE-I, renin, and DPP-IV inhibitory peptides from a papain hydrolysate of bovine serum albumin (BSA). BSA was obtained from whole bovine blood and hydrolyzed with the food-grade enzyme papain. The generated hydrolysate was further purified using ultrafiltration and high performance liquid chromatography (HPLC), and a number of novel bioactive peptides were identified using de novo peptide sequencing. These included SLR, YY, ER, and FR which inhibited the activity of the enzyme ACE-I by half at a concentration of 0.17±0.02, 0.18±0.04, 0.27±0.01, and 0.42±0.02mM, respectively. In addition, the 1kDa fraction of the papain hydrolysate was assessed for antihypertensive activity in vivo using spontaneously hypertensive rats (SHRs) and reduced systolic blood pressure over a 24h period when compared with the control (p<0.001). Results demonstrated the potential of bovine serum albumin as a source of bioactive peptides with health-promoting properties and potential for use as functional food ingredients

Antihypertensive properties of aqueous extracts of vegetable leaf-fortified bread after oral administration to spontaneously hypertensive rats

This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occidentalis (TO). Vegetable leaves were harvested from the MicroVeg Project (Nigeria). See [http://hdl.handle.net/10625/58583]. Leafy vegetables are very rich sources of phytochemicals, especially polyphenols that can contribute to improved human health. Oral administration of 100 mg dried extract/kg body weight to hypertensive rats led to reductions (up to 42 mmHg) in systolic, diastolic and mean arterial blood pressure

Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance

Blackcurrants are nutrient-rich fruits with a significant amount of bioactive compounds including vitamin C and polyphenols, especially anthocyanins. The high phytochemical content of blackcurrants promotes this fruit to become a valuable functional food ingredient with varying health-promoting activities targeting different consumers including athletes. Athletes experience oxidative stress during intense exercise, which can result in inflammation and reduced exercise performance. Antioxidants such as vitamin C and polyphenols can restore the regular oxidative status of the body. Blackcurrant supplementation has shown potential ergogenic activity to improve athlete performance during high-intensity training. Clinical trials have evaluated the effectiveness of blackcurrant supplementation on exercise performance, fat oxidation, blood lactate levels, muscle fatigue, and cardiac output. Due to the rich nutritional value of blackcurrants, they can be a potential candidate for the development of functional foods targeted at the improved performance of athletes. Blackcurrants can be used as ingredients to develop functional beverages and snacks for athletes as well as gluten-free products for celiac athletes.Blackcurrant is rich in bioactive compounds that can help improve athletic performance. It can be considered a potential bioactive ingredient to develop functional foods for athletes

Potential of Indigenous Vegetable-Fortified Food Products for Improved Human Nutrition and Health in West Africa

The study developed and tested the acceptability of key innovative value-added products, including vegetable-fortified bread and pastry products (cookies and chinchin), using each of these three indigenous vegetables, namely Telfairia occidentalis Hook. F. (fluted pumpkin), Amaranthus virdis L. (local amaranth), and Solanum macrocarpon L. (eggplant). The bread was fortified with each of the individual dried leafy vegetables at levels of 1%, 3%, and 5%. Ogi was also fortified with the equivalent of the dried Telfaria occidentalis in the wet form at 1%, 3%, and 5%, while pastry was fortified with the only extract obtained from amaranth leafy vegetable at 1%, 3%, and 5%. Results from the MicroVeg project showed that bread fortified with 3% (w/w) dried vegetable leaf powders had higher nutritional properties. Pastry formulations that included 3% dried vegetable leaf powders had slightly lower consumer acceptability in terms of taste and color; however, due to the associated potential health benefits, consumers were willing to buy the vegetable-fortified products as replacements for the regular products. This chapter discusses the full details of the nutrition and value addition aspects of MicroVeg with empirical examples of the interventions and the potential contributions to dietary diversity and enhanced family nutrition

African <em>Moringa stenopetala</em> Plant: An Emerging Source of Novel Ingredients for Plant-Based Foods

Moringa stenopetala is a multi-purpose tropical plant native to East Africa. The plant is exceptionally rich in nutrients and health-promoting bioactive compounds. It is among the top plants that could potentially feed the world and alleviate nutritional deficiencies. Moringa stenopetala is a versatile plant because its various parts, including leaves, seeds, flowers, pods, bark, and roots are useful to humans. Especially, the leaves and seeds are high in protein with all the essential amino acids. Based on the FAO database, M. stenopetala seed protein with its essential amino acid content stands highest among all commercial plant protein sources. Though it is a high-value plant and extensively used for food and traditional medicine by the local people in its native place, it is underutilized elsewhere. This chapter reviews recent research efforts that aim to unlock the potential of the plant as a source of ingredients for food, cosmetic and nutraceutical industries

Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates

The contributions of individual amino acid residues or groups of amino acids to antioxidant activities of some food protein hydrolysates were investigated using partial least squares (PLS) regression method. PLS models were computed with amino acid composition and 3-z scale descriptors in the X-matrix and antioxidant activities of the samples in the Y-matrix; models were validated by cross-validation and permutation tests. Based on coefficients of the resulting models, it was observed that sulfur-containing (SCAA), acidic and hydrophobic amino acids had strong positive effects on scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and H2O2 radicals in addition to ferric reducing antioxidant power. For superoxide radicals, only lysine and leucine showed strong positive contributions while SCAA had strong negative contributions to scavenging by the protein hydrolysates. In contrast, positively-charged amino acids strongly contributed negatively to ferric reducing antioxidant power and scavenging of DPPH and H2O2 radicals. Therefore, food protein hydrolysates containing appropriate amounts of amino acids with strong contribution properties could be potential candidates for use as potent antioxidant agents. We conclude that information presented in this work could support the development of low cost methods that will efficiently generate potent antioxidant peptide mixtures from food proteins without the need for costly peptide purification

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

Enzymatic hydrolysate of African yam bean seed protein isolate was prepared by treatment with alcalase. The hydrolysate was further fractionated into peptide sizes of <1, 1–3, 3–5 and 5–10 kDa using membrane ultrafiltration. The protein hydrolysate (APH) and its membrane ultrafiltration fractions were assayed for in vitro antioxidant activities. The <1 kDa peptides exhibited significantly better (p < 0.05) ferric reducing power, diphenyl-1-picryhydradzyl (DPPH) and hydroxyl radical scavenging activities when compared to peptide fractions of higher molecular weights. The high activity of <1 kDa peptides in these antioxidant assay systems may be related to the high levels of total hydrophobic and aromatic amino acids. In comparison to glutathione (GSH), the APH and its membrane fractions had significantly higher (p < 0.05) ability to chelate metal ions. In contrast, GSH had significantly greater (p < 0.05) ferric reducing power and free radical scavenging activities than APH and its membrane fractions. The APH and its membrane fractions effectively inhibited lipid peroxidation, results that were concentration dependent. The activity of APH and its membrane fractions against linoleic acid oxidation was higher when compared to that of GSH but lower than that of butylated hydroxyl toluene (BHT). The results show potential use of APH and its membrane fractions as antioxidants in the management of oxidative stress-related metabolic disorders and in the prevention of lipid oxidation in food products

Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance

Blackcurrants are nutrient-rich fruits with a significant amount of bioactive compounds including vitamin C and polyphenols, especially anthocyanins. The high phytochemical content of blackcurrants promotes this fruit to become a valuable functional food ingredient with varying health-promoting activities targeting different consumers including athletes. Athletes experience oxidative stress during intense exercise, which can result in inflammation and reduced exercise performance. Antioxidants such as vitamin C and polyphenols can restore the regular oxidative status of the body. Blackcurrant supplementation has shown potential ergogenic activity to improve athlete performance during high-intensity training. Clinical trials have evaluated the effectiveness of blackcurrant supplementation on exercise performance, fat oxidation, blood lactate levels, muscle fatigue, and cardiac output. Due to the rich nutritional value of blackcurrants, they can be a potential candidate for the development of functional foods targeted at the improved performance of athletes. Blackcurrants can be used as ingredients to develop functional beverages and snacks for athletes as well as gluten-free products for celiac athletes.Blackcurrant is rich in bioactive compounds that can help improve athletic performance. It can be considered a potential bioactive ingredient to develop functional foods for athletes

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

Pea protein isolate (PPI) prepared through isoelectric protein precipitation was heat-treated between 50°C and 100°C. The effect of heat treatment on the structural and functional properties of proteins was evaluated. Native gel electrophoresis showed the formation of protein aggregates (molecular weight ≫ 200 kDa) in the temperature range of 80–100°C. Intrinsic fluorescence data suggested that protein denaturation reached its highest level at pH 3.0. The formation of oil-in-water emulsions (1:5 oil:water volume ratio) was positively impacted by pH increase as evidenced by the decrease of minimum oil droplet size (d4,3) from 26 μm at pH 5.0 to 22 μm at pH 7.0 (P < 0.05). In contrast, heat pretreatment led to decreasing emulsion properties at pH 3.0 with d4,3 values increasing from 27 μm to 80 μm (P < 0.05). Regardless of pH applied, all heated PPI samples displayed low foaming properties