BIOPEP-PBIL alat za analizu biološki aktivnih motiva, izdvojenih iz proteina hrane

This work describes a flexible technique for the analysis of protein sequences as a source of motifs affecting bodily functions. The BIOPEP database, along with the Pôle Bioinformatique Lyonnais (PBIL) server, were applied to define which activities of peptides dominated in their protein precursors and which structure of the protein contained the most of the revealed activities. Such an approach could be helpful in finding some structural requirements for peptide(s) to be regarded as biologically active (bioactive). It was found that apart from the activities of peptides that commonly occur in the majority of proteins (e.g. ACE inhibitors), all analyzed proteins can be a source of motifs involved in e.g. activation of ubiquitin-mediated proteolysis. This could be important in designing diets for patients who suffer from neural diseases. The structure and bioactivity analyses revealed that if peptides were to be \u27bioactive\u27, it is essential that they assume the position of a coil (or combination of coil and a-helix) in the sequence of their protein precursors. However, it is recommended to consider the factors such as the length of peptide chains, the number of peptides in the database as well as the repeatability of the occurrence of characteristic amino acids, both in the peptide and in the protein when studying the bioactivity and structure of biomolecules.U radu je opisana prilagodljiva tehnika analize sekvencije proteina koji sadrže motive što utječu na funkcije organizma. BIOPEP baza podataka i Pôle Bioinformatique Lyonnais (PBIL) server upotrijebljeni su da bi se odredile aktivnosti peptida što prevladavaju u prekurzorima proteina, te koje strukture proteina imaju najveću aktivnost. Takav bi pristup mogao pomoći u otkrivanju strukturnih značajka koje pridonose biološkoj aktivnosti peptida. Utvrđeno je da ispitani proteini, osim što pokazuju aktivnost uobičajenu za većinu proteina (npr. inhibiraju acetilkolinesterazu), mogu sadržavati motive koji sudjeluju u ubikvitin-ovisnoj proteolizi. To bi moglo biti važno za određivanje prehrane bolesnika koji pate od neuroloških poremećaja. Analizom strukture i biološke aktivnosti uočeno je da bioaktivni peptidi moraju imati konformaciju uzvojnice (ili kombinaciju uzvojnice i α-ploče) u sekvencijama prekurzora proteina da bi imali to svojstvo. Međutim, pri proučavanju bioaktivnosti i strukture biomolekula treba uzeti u obzir i duljinu peptidnih lanaca, broj peptida u bazi podataka, te ponovljivost karakterističnih aminokiselina u peptidu i proteinu

In silico ispitivanje biljnih i životinjskih proteina kao prekurzora inhibitora angiotenzin konvertirajućeg enzima

This paper presents a modern in silico approach useful in the evaluation of proteins as a source of ACE inhibitors. All protein sequences analyzed were derived from the BIOPEP database. To determine the protein value, the following criteria of evaluation were applied: the profile of potential biological (ACE inhibitory) activity of a protein, the frequency of the occurrence of fragments with ACE inhibitory activity (A) and the potential biological activity of a protein (B). The results, based on a statistical analysis, indicate that milk proteins can be a better source of ACE inhibitors than wheat gliadins. Moreover, all analyzed gliadins possessed more potent ACE inhibitors than chicken meat proteins. No significant differences were observed when comparing A values between soy globulins and β-lactoglobulins. Although criteria such as the profile of potential biological activity of protein, as well as parameters A and B, can be suitable tools in protein evaluation, the proteolytic digestion of protein needs to be considered. Moreover, computerised methods of classifying proteins according to different algorithms are often subjective due to discretion in interpretation of the results.U ovom je radu prikazan suvremen in silico pristup ispitivanju proteinskih izvora inhibitora angiotenzin konvertirajućeg enzima (engl. angiotensin-converting enzyme - ACE). Sve ispitane sekvencije proteina izvađene su iz BIOPEP baze podataka, te procijenjene njihove vrijednosti prema ovim kriterijima: profil biološke aktivnosti proteina inhibitora ACE, učestalost pojave fragmenata koji inhibiraju ACE (A) i biološka aktivnost proteina (B). Rezultati dobiveni statističkom analizom pokazuju da su proteini mlijeka bolji izvor inhibitora ACE od glijadina pšenice. Svi ispitani glijadini sadrže jače inhibitore ACE od proteina piletine. Nije utvrđena značajna razlika između A vrijednosti globulina soje i β-laktoglobulina. Profil biološke aktivnosti te A i B vrijednosti mogu poslužiti kao alat za ispitivanje proteina, ali treba razmotriti i njihovu proteolitičku razgradnju. Valja imati na umu da kompjutorizirane metode klasifikacije proteina prema različitim algoritmima često mogu dati subjektivne rezultate

Analiza peptida iz hrane

The aim of this review is to discuss the definition of food peptidomics and highlight the role of this approach in food and nutrition sciences. Similar to living organisms, food peptidome may be defined as the whole peptide pool present in a food product or raw material. This definition also covers peptides obtained during technological processes and/or storage. The area of interest of food peptidomics covers research concerning the origin of peptidome, its dynamic changes during processing and/or storage, the influence of its presence, the composition and changes in the pool of peptides on the properties of food products or raw materials as well as the methods applied in research into this group of compounds. The area of interests of food peptidomics would include biological activity, functional properties, allergenicity, sensory properties and information on the product or resource authenticity and origin as well as its history and relationships. Research methods applied in food peptidomics, with special emphasis on computational methods, are also summarized.Ovaj revijalni prikaz razmatra definiciju pojma „food peptidomics“, tj. istraživanje peptida iz hrane i njihovu ulogu u prehrambenoj tehnologiji i nutricionizmu. Slično živim organizmima, „peptidome“ hrane obuhvaća sve peptide u prehrambenom proizvodu ili sirovini, a i one proizvedene tijekom prerade i/ili njihova skladištenja. Ova grana znanosti obuhvaća istraživanje podrijetla peptida, dinamičnosti njihove promjene pri preradi i/ili skladištenju, utjecaja peptida, njihova sastava i promjene sastava na svojstva prehrambenih proizvoda i sirovina, te metode istraživanja. To uključuje ispitivanje njihove biološke aktivnosti, funkcionalnih, alergenskih i senzorskih svojstava, informacije o autentičnosti i porijeklu proizvoda ili izvora, te povijesni razvoj i odnose. U radu su opisane metode istraživanja peptida, s posebnim naglaskom na računske metode

Seroprevalence of Selected Zoonotic Agents among Hunters from Eastern Poland

The aim of our study was the collection of seroprevalence data for Toxoplasma gondii, Coxiella burnetii, Trichinella spp., and Francisella tularensis from hunters in Lublin Province. The antibodies against T. gondii and C. burnetii were recorded in 38.5% and 16.2% of the sera, respectively. 4.05% of the sera were seropositive for both T. gondii and C. burnetii. None of the sera tested reacted positively with F. tulariensis or Trichinella spp. Seroprevalence of T. gondii and C. burnetii is common among the hunters from Lublin Province. It seems reasonable to undertake similar research among hunters from other regions of eastern Poland

BIOPEP-PBIL Tool for the Analysis of the Structure of Biologically Active Motifs Derived from Food Proteins

This work describes a flexible technique for the analysis of protein sequences as a source of motifs affecting bodily functions. The BIOPEP database, along with the Pôle Bioinformatique Lyonnais (PBIL) server, were applied to define which activities of peptides dominated in their protein precursors and which structure of the protein contained the most of the revealed activities. Such an approach could be helpful in finding some structural requirements for peptide(s) to be regarded as biologically active (bioactive). It was found that apart from the activities of peptides that commonly occur in the majority of proteins (e.g. ACE inhibitors), all analyzed proteins can be a source of motifs involved in e.g. activation of ubiquitin-mediated proteolysis. This could be important in designing diets for patients who suffer from neural diseases. The structure and bioactivity analyses revealed that if peptides were to be 'bioactive', it is essential that they assume the position of a coil (or combination of coil and a-helix) in the sequence of their protein precursors. However, it is recommended to consider the factors such as the length of peptide chains, the number of peptides in the database as well as the repeatability of the occurrence of characteristic amino acids, both in the peptide and in the protein when studying the bioactivity and structure of biomolecules

Role and Properties of Proteins and Peptides in Foods

For many years, proteins and peptides have been attracting scientists’ attention as two of the most important classes of food components [...

Animal and Plant Proteins as Precursors of Peptides with ACE Inhibitory Activity – An in silico Strategy of Protein Evaluation

This paper presents a modern in silico approach useful in the evaluation of proteins as a source of ACE inhibitors. All protein sequences analyzed were derived from the BIOPEP database. To determine the protein value, the following criteria of evaluation were applied: the profile of potential biological (ACE inhibitory) activity of a protein, the frequency of the occurrence of fragments with ACE inhibitory activity (A) and the potential biological activity of a protein (B). The results, based on a statistical analysis, indicate that milk proteins can be a better source of ACE inhibitors than wheat gliadins. Moreover, all analyzed gliadins possessed more potent ACE inhibitors than chicken meat proteins. No significant differences were observed when comparing A values between soy globulins and β-lactoglobulins. Although criteria such as the profile of potential biological activity of protein, as well as parameters A and B, can be suitable tools in protein evaluation, the proteolytic digestion of protein needs to be considered. Moreover, computerised methods of classifying proteins according to different algorithms are often subjective due to discretion in interpretation of the results

Metabolic Syndrome-Preventive Peptides Derived from Milk Proteins and Their Presence in Cheeses: A Review

The metabolic syndrome (MetS) is defined as the occurrence of diet-related diseases such as abdominal obesity, atherogenic dyslipidemia, hyperglycemia (insulin resistance) and hypertension. Milk-derived peptides are well-known agents acting against high blood pressure, blood glucose level, and lipoprotein disproportion. The aim of this review are metabolic syndrome-preventive peptides derived from milk proteins which were identified in cheeses. Special attention was paid to the sequences acting as angiotensin converting enzyme (ACE), dipeptidyl peptidase IV (DDP4), and α-glucosidase inhibitors, as well as antioxidative, hypocholesterolemic, antiobesity, and anti-inflammatory agents. Some results of meta-analyses concerning the consumption of cheese and the risk of MetS diseases were also presented