ReviewBioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review
Graphical abstract
Introduction
Food processing industry generates high amounts of by-products causing environmental disposal problems along with additional significant outgoings. However, agro-industrial by-products have great potential to generate food additives which can be beneficial in terms of ensuring the global food sustainability (Gençdağ, Görgüç, & Yılmaz, 2020). Specifically, considering their high disposal rates, plant origin by-products can be utilized to obtain bioactive peptides and commercially valuable products (Salami, Luciano, O’Grady, Biondi, Newbold, Kerry, & Priolo, 2019). There have been many studies on the use of plant based bioactive peptides in the development of functional foods, especially in recent years. It has been stated that the bioactive peptides improve the technological properties of food products including processed meats, cheese, bakery products and sauces, such as the water and oil binding capacity, oil emulsification, aroma retention, solubility and gelling properties (Oreopoulou & Tzia, 2007). Bioactive peptides have also been utilized to obtain pharmaceutical components for therapeutic purposes, and for the treatment of chronic diseases such as diabetes and hypertension (Xu, Hong, Wu, & Yan, 2019).
In this regard, presenting a comprehensive review on the topic has become necessary, so this review focuses on the health related properties and techno-functional utilization of bioactive peptides derived from plant origin by-products by interrelating among different studies.
Section snippets
Agro-industrial residues as plant protein sources
Today, the world population meets 70% of the protein needs from plant-based foods. Plant proteins have been gaining more attention in commercial applications and clinical diets as alternative to animal proteins (Stone, Karalash, Tyler, Warkentin, & Nickerson, 2015). Personal preferences such as religion and vegan/vegetarian diet also influence the interest in plant-based proteins (Tuck, Ly, Bogatyrev, Costetsou, Gibson, Barrett, & Muir, 2018). Moreover, nutritionists highly recommend that the
Bioactive peptides
Bioactive peptides are small fragments of food proteins that are mostly composed of 2–20 amino acid sub-units, having molecular weight of less than 3 kDa (Chalamaiah et al., 2019, Sarmadi and Ismail, 2010). Bioactive peptides from food proteins have recently become popular due to their numerous properties and applications. Bioactive peptides could be obtained by enzymatic hydrolysis, fermentation or gastrointestinal digestion (Chalamaiah, Yu, & Wu, 2018). Bioactive peptides exhibit different
Biological activities and health effects of bioactive peptides
Biological activities of bioactive peptides vary according to the type, sequence and molecular weight of amino acids (Agyei et al., 2016, Liu et al., 2016). For example, hydrophobic and cationic peptides such as protegrins, bactericidal/permeability-increasing protein and flaxseed cationic peptide fractions with the shortest amino acid sequence stand out with their antimicrobial properties (Gholizadeh and Kohnehrouz, 2013, Udenigwe and Aluko, 2012b). Hydrophobic proline and valine exhibit
The effects of bioactive peptides on technological properties of foods
Bioactive peptides in food formulations play several roles like sweetener, colour preservative, acidity regulator, anti-caking agent, emulsifier, flavour enhancer and thickener. They may also affect the water and oil retention capacity, colloidal stability, viscosity and foam formation of final product to improve food quality (Faustino et al., 2019, Halim et al., 2016). Research findings about functional properties and production methods of protein isolates obtained from plant-based foods are
Bitterness and toxicity problems of bioactive peptides
Bitterness is a major challenge in industrial application of protein hydrolysates or bioactive peptides, and is a decisive factor on the flavour of formulated therapeutic and functional products (Wu & Aluko, 2007). Food industry generally uses mint to mask the undesired flavour as a practical approach. In general, bitter taste has a positive correlation with the overall hydrophobicity of peptide molecules (Acquah, Stefano, & Udenigwe, 2018). However, the bitterness of peptides increases up to
Conclusions
Plant by-products are good alternative to animal sources in bioactive peptide production due to the high production quantity and low unit costs. Bioactive peptides obtained from protein rich plant by-products could be utilized in functional food developments. Functional properties and biological activities of bioactive peptides depend on some factors including the amino acid type, sequence and molecular weight. Therefore, studies are still going on to examine the changes in the final product
Declaration of Competing Interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgements
Authors are grateful to The Scientific and Technological Research Council of Turkey (TÜBİTAK) for the financial support (Project no: 217O066).
References (208)
- et al.
Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions
International Dairy Journal
(2013) - et al.
Bioprocess challenges to the isolation and purification of bioactive peptides
Food and Bioproducts Processing
(2016) - et al.
Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters
LWT - Food Science and Technology
(2011) - et al.
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
Food Hydrocolloids
(2019) - et al.
The composition, extraction, functionality and applications of rice proteins: A review
Trends in Food Science and Technology
(2017) - et al.
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins
Food Chemistry
(2017) - et al.
Impact of selected process parameters on solubility and heat stability of pea protein isolate
Lwt
(2019) - et al.
Recent progress in the utilization of pea protein as an emulsifier for food applications
Trends in Food Science and Technology
(2019) - et al.
Potential use of plant proteins in the microencapsulation of lipophilic materials in foods
Trends in Food Science and Technology
(2015) - et al.
Differences in functional properties and biochemical characteristics of congenetic rice proteins
Journal of Cereal Science
(2009)
Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins
Journal of Functional Foods
Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review
Food Chemistry
Functional properties of protein isolates from beach pea (Lathyrus maritimus L.)
Food Chemistry
Isolation and characterization of antimicrobial peptides derived from Bacillus subtilis E20-fermented soybean meal and its use for preventing Vibrio infection in shrimp aquaculture
Fish and Shellfish Immunology
Adding value to the chia (Salviahispanica L.) expeller: Production of bioactive peptides with antioxidantproperties by enzymatic hydrolysis with Papain
Food Chemistry
Antioxidant activity and water-holding capacity of canola protein hydrolysates
Food Chemistry
Physicochemical and functional properties of Chinese quince seed protein isolate
Food Chemistry
Investigation of the antimicrobial activity of soy peptides by developing a high throughput drug screening assay
Biochemistry and Biophysics Reports
Physicochemical and functional properties of quinoa protein isolate
Annals of Agricultural Sciences
Characterisation of the bioactive properties andmicrostructure of chickpea protein-based oil in water emulsions
Food Research International
Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on qualityproperties and shelf-life
Meat Science
Emulsifying and foaming properties of amaranth seed protein isolates
Colloids and Surfaces B: Biointerfaces
Encrypted antimicrobial and antitumoral peptides recoveredfrom a protein-rich soybean (Glycine max) by-product
Journal of Functional Foods
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Food Chemistry
Evaluation of in silico approach for prediction of presence of opioid peptides in wheat
Journal of Functional Foods
Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides
Journal of Functional Foods
Plum (Prunus Domestica L.) by-product as a new and cheap source of bioactive peptides: Extraction method and peptides characterization
Journal of Functional Foods
Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds
Food Chemistry
Simultaneous effect of vacuum and ultrasound assisted enzymatic extraction on the recovery of plant protein and bioactive compounds from sesame bran
Journal of Food Composition and Analysis
Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar
LWT - Food Science and Technology
Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review
Trends in Food Science and Technology
Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
Food Chemistry
Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation
Food Chemistry
Potential antioxidant bioactive peptides from camel milk proteins
Animal Nutrition
Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean (Phaseolus vulgaris L.) seeds
Food Research International
The cancer preventive peptide lunasin from wheat inhibits core histone acetylation
Cancer Letters
Preparation, characterization and functional properties of flax seed protein isolate
Food Chemistry
Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration
Food Chemistry
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Food Chemistry
Enzymatic preparation of immunomodulating hydrolysates from soy proteins
Bioresource Technology
Toward a molecular understanding of protein solubility: Increased negative surface charge correlates with increased solubility
Biophysical Journal
A simple method for displaying the hydropathic character of a protein
Journal of Molecular Biology
Food proteins: A review on their emulsifying properties using a structure-function approach
Food Chemistry
Pickering stabilization of foams and emulsions with particles of biological origin
Current Opinion in Colloid and Interface Science
Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies
International Journal of Food Science and Technology
Antihypertensive peptides from animal products, marine organisms, and plants
Food Chemistry
Role of hydrophobicity in food peptide functionality and bioactivity
Journal of Food Bioactives
Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions
International Journal of Molecular Sciences
Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers
CYTA - Journal of Food
Cited by (152)
Functional triacylglycerols from microalgae and their use in the formulation of functional foods—Review
2024, Food Chemistry AdvancesStarter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
2024, Food Research InternationalMetagenomic insights into protein degradation mechanisms in natural fermentation of cassava leaves
2024, Bioresource Technology