پپتیدهای زیست فعال: فرایند تولید، اثرات سلامت‌بخشی و کاربرد بهعنوان افزودنی‌های طبیعی در تولید غذاهای فراسودمند (مقاله مروری)
الموضوعات :سعید میردامادی 1 , نازیلا سلیمان‌زاده 2 , مهتا میرزایی 3 , پریا مطهری 4
1 - دانشیار پژوهشکده زیست‌فناوری، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
2 - دانشجوی دکتری زیست‌فناوری، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
3 - استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
4 - دانشیار پژوهشکده زیست‌فناوری، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
الکلمات المفتاحية: پپتیدهای زیست فعال, غذاهای فراسودمند, افزودنی‌های طبیعی, سلامت بخش,
ملخص المقالة :
پپتیدهای زیست فعال اجزاء پروتئینی هستند که در درون ساختار پروتئین غیرفعال بوده و وقتی در اثر هیدرولیز آنزیمی آزاد می‌شوند، عملکردهای فیزیولوژیکی مختلفی نشان می‌دهند. اخیراً شناخت و تعیین ویژگی‌های پپتیدهای زیست فعال به‌دست‌آمده از منابع گیاهی، حیوانی و میکروبی مختلف بسیار موردتوجه قرارگرفته است. پپتیدهای زیست فعال با استفاده از هیدرولیز آنزیمی توسط آنزیم‌های استخراج‌شده از میکروارگانیسم‌ها یا گیاهان یا آنزیم‌های گوارشی و تخمیر توسط کشت‌های آغازگر پروتئولیتیک تولید می‌شوند و بر اساس ترکیب و توالی اسیدهای آمینه دارای عملکردهای مختلف شامل اثرات آرامش‌بخشی، باند دهندگی املاح، تقویت‌کنندگی سیستم ایمنی، آنتی‌اکسیدانی، ضدمیکروبی، ضدالتهاب، کاهش‌دهندگی کلسترول، ضد فشارخون و غیره می‌باشند. پپتیدهای زیست فعال با روش‌های مختلف شامل تکنیک‌های جداسازی غشایی و کروماتوگرافی از محصولات هیدرولیز پروتئینی جداسازی و با استفاده از تکنیک‌های اسپکترومتری مورد شناسایی قرار می‌گیرند. امکان استفاده از پپتیدهای زیست فعال بهعنوان اجزاء سلامت بخشی یا درمانی وابسته به اطمینان از پایداری زیستی، دسترسی زیستی و ایمنی آن‌ها می‌باشد. امروزه استفاده از تکنیک‌های مبتنی بر کامپیوتر و استفاده از بانک‌های اطلاعاتی مختلف در تکمیل مطالعات آزمایشگاهی، امکان بررسی مکانیسم عملکردی پپتیدهای مختلف را فراهم آورده است.
المصادر:
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· Agyei, D. and Danquah, M.K. (2011). Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides. Biotechnology Advances 29(3): 272-277.
· Agyei, D., Ongkudon, C.M., Wei, C.Y., Chan, A.S. and Danquah, M.K. (2016). Bioprocess challenges to the isolation and purification of bioactive peptides. Food and Bioproducts Processing 98: 244-256.
· Alashi, A. M., Blanchard, C.L., Blanchard, C.L., Mailer, R.G., Agboola, S.O., Mawson, J., et al. (2014). Antioxidant properties of Australian canola meal protein hydrolysates. Food Chemistry 146: 500-506.
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· Antila, P., Paakkari, I., Jarvinen, A., Mattila, M.J., Laukkanen, M., Pihlanto-leppala, A., et al. (1991). Opioid peptides derived from in-vitro proteolysis of bovine whey proteins. International Dairy Journal 1(4): 215-229.
· Bamdad, F., Wu, J., Chen, L. (2011). Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein. Journal of Cereal Science 54(1): 20-28.
· Bougatef, A., Nedjar-Arroume, N., Manni, L., Ravallec, R., Barkia, A., Guillochon, D., et al. (2010). Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chemistry 118(3): 559-565.
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· Chang, O. K., Ha, G.E., Han, G.S., Seol, K.H., Kim, H.W., Jeong, S.G., et al. (2013). Novel antioxidant Peptide derived from the ultrafiltrate of ovomucin hydrolysate. Journal of Agricultural and Food Chemistry 61(30): 7294-7300.
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· Chen , H., Muramoto , K., Yamauchi, F., Nokihara, K., (1996). Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry 44: 2619-2623.
· Da Rosa Zavareze, E., Telles, A.C., Halal, S.L.M., Meritaine, D.R., Colussi, R., Assis, L.M.D. et al. (2014). Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct. LWT - Food Science and Technology 59(2, Part 1): 841-848.
· Danquah, MK. and Agyei, D. (2012). Pharmaceutical applications of bioactive peptides. OA Biotechnology 1: 5.
· Day, L., Seymour, R.B., Pitts, K.F., Konczak, I., Lundin, L. (2009). Incorporation of functional ingredients into foods. Trends in Food Science & Technology 20(9): 388-395.
· De Castro, R. J. S. and 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 74: 185-198.
· Dionysius, D. A. and Milne, J.M. (1997). Antibacterial peptides of bovine lactoferin:purification and characterization. Journal of Dairy Science 80: 667-674.
· Escudero, E., L. Mora, Toldra, F. (201 4). Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion. Food Chemistry 161: 305-311.
· Fiat, A.M, Migliore-Samour, D., Jolles, P., Drouet, L., Bal dit Sollier, C., Caen, J. (1993). Biologically active peptides from milk proteins with emphasis on two examples concerning antithrombotic and immunomodulating activities. Journal of dairy science 76(1): 301-310.
· Gagnaire, V., Pierre, A., Molle, D., Leonil, J. (1996). Phosphopeptides interacting with colloidal calcium phosphate isolated by tryptic hydrolysis of bovine casein micelles. Journal of Dairy Research 63: 405-422.
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· Harbourne, N., Marete, E., Jacquier, J.C., O,Riordan, D. (2013). Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages A review. Food Research International 50(2): 480-486.
· He, R., Girgih, A.T., Malomo, S. A., Ju, X., Aluko, R.E. (2013). Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions. Journal of Functional Foods 5(1): 219-227.
· Kayser, H. and Meisel, H. (1996). Stimulation of human peripheral blood lymphocytes by bioactive peptides derived from bovine milk proteins." FEBS Letters 25, 383 (1-2):18-20.
· Kilara, A. and Panyam, D. (2003). Peptides from milk proteins and their properties. Critical Review in Food Science and Nutrition 43: 607-633.
· Korhonen, H. and Pihlanto, A. (2006). Bioactive peptides: Production and functionality. International Dairy Journal 16(9): 945-960.
· Last, N.B., Schlamadinger, D.E., Miranker, A.D. (2013). A common landscape for membrane-active peptides. Protein Science 22: 870-882.
· Li, G.-H., Le, G.W., Shi, Y.H., Shrestha, S. (2004). Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects. Nutrition Research 24: 469-486.
· Lorenzen, P. C. and Meisel, H. (2005). Influence of trypsin action in yoghurt milk on the release of caseinophosphopeptide-rich fractions and physical properties of the fermented products. International Journal of Dairy Technology 58(2): 119-124.
· Miquel, E., Gomez, J.A., Aleqria, A.,Barbera, R., Farre, R., Recio, I.(2005). Identification of casein phosphopeptides released after simulated digestion of milk-based infant formulas. Journal of Agricultural and Food Chemistry 53: 3426-3433.
· Mirzaei, M., Mirdamadi, S., Ehsani, M.R., Aminlari, M. (2016). Antioxidant, ACE-Inhibitory and antibacterial activities of Kluyveromyces marxianus protein hydrolysates and their peptide fractions. Functional Foods in Health and Disease 6(7): 425-439.
· Mirzaei, M., Mirdamadi, S., Ehsani, M.R., Aminlari, M. Hosseini, E. (2015). Purification and identification ofantioxidant and ACE-inhibitory peptide from Saccharomyces cerevisiae protein hydrolysate. Journal of Functional Foods 19: 259-268.
· Mizuno, S., Matsuura, K., Gotou, T., Nishimura, S., Kajimoto, O., Yabune, M. et al. (2005). Antihypertensive effect of casein hydrolysate in a placebo-controlled study in subjects with high-normal blood pressure and mild hypertension. British Journal of Nutrition 94(1): 84-91.
· Mohanty, D. P., Mohapatra, S., Misra, S., Sahu, P.S. (2016). Milk derived bioactive peptides and their impact on human health – A review. Saudi Journal of Biological Sciences 23(5): 577-583.
· Möller N.P., KE, S.-A. Roos, N., Schrezenmeir, J. et al. (2008). Bioactive peptides and proteins from foods: indication for health effects. European Journal of Nutrition. 47: 171-182.
· Moslehishad, M., Ehsani, M.R., Salami, M., Mirdamadi, S., Ezzatpanah, H., Niasari Naslaji, A., et al. (2013). The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637. International Dairy Journal 29: 82-87.
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