Research of Bioactive Peptides in Foods

1. Introduction

In recent years, peptides have spurred increased interest as one of the most important classes of bioactive food components. They are important as nutraceutical and active components of foods designed to elicit health benefits apart from their nutritional function. Peptides sufficient in diets aimed at cardiovascular diseases, diabetes, oxidative stress or cancer prevention may serve as examples of compounds providing such benefits. Contemporary research includes, e.g., the discovery of novel bioactive peptides in food products and new activities of known compounds. The design and optimization of technological processes aimed at peptide release is an important challenge to food science and technology. The development of research strategies (e.g., in vitro and in vivo assays as well as bioinformatics) and analytical methods for identification and quantitation of biopeptides is also receiving major attention. Taste is one of the crucial factors affecting the acceptance of peptide-containing food products by consumers.

The Special Issue, entitled “Research of Bioactive Peptides in Foods” [1], has been launched to cover a selection of recent research articles, short communications, reviews, as well as perspectives in the area of bioactive peptides of food origin.

2. Content of the Special Issue

The special issue includes five original articles and one review. The published papers present various aspects of the role and biological activity of hydrolysates of food proteins and individual peptides.

The first article, written by Wang et al. [2], describes hypolipidemic activity of two peptides from miiuy croaker (Miichthys miiuy) muscle. The above peptides inhibit lipid accumulation in human hepatoma HepG2 cells, and decrease intracellular levels of triglyceride and total cholesterol in a dose-dependent manner.

Chen and coworkers [3] published an article about the effect of the molecular weight of tilapia skin collagen peptide fractions on their zinc chelation capacity and the bioaccessibility of their zinc complexes. The low molecular weight peptide fraction exhibited a higher zinc-chelating ability as compared with other fractions. 50% of zinc-binding ability was retained after peptic-pancreatic digestion. The above results suggest the applicability of the tilapia skin collagen low molecular peptide fraction as an agent for zinc delivery.

Cabrera-Chávez et al. [4] published results of experiments involving comparison of the effects of amaranth protein hydrolysate and physical activity of blood pressure in normotensive and spontaneously hypertensive rats. Amaranth protein hydrolysate intake had no effect on blood pressure in normotensive rats, but lowered blood pressure in hypertensive rats. The effect of amaranth hydrolysate was comparable with the effect triggered by eight- or twenty-week low-intensity physical activity.

Naik and coworkers [5] published a paper about bioactivity of hydrolysates of proteins from mussel (Mytilus edulis). The above hydrolysates inhibited angiotensin-converting enzyme (EC 3.4.15.1) and dipeptidyl peptidase IV (EC 3.4.14.5).

Ferreras and coworkers [6] described results of an experiment concerning angiotensin-converting enzyme inhibitory and antioxidative activity of hydrolysates originating from banana proteins. The above hydrolysates seem to represent a valuable source of peptides revealing these two activities.

The last but not least publication in the special issue is a review about possible application of legumes as functional food, written by Angeles and coworkers [7]. Special attention is paid in this review to the role of legume proteins and peptides as hypolipidemic agents and as beneficial factors in cardiovascular diseases.

I would like to thank all Authors for Their contributions and encourage Readers to read the articles published in the special issue entitled “Research of Bioactive Peptides in Foods” [1].