There is a wide variety of peptides in foods with relevant bioactivity like angiotensin converting enzyme (ACE) inhibition, antioxidant, anti-inflammatory, hypoglucemic or antithrombotic activity, among others. This lecture is presenting an overview of recent advances on enzymatic mechanisms for the release of bioactive peptides from food proteins, strategies followed for their isolation and identification through advanced proteomic tools, assessment of bioactivity and specific food applications. The lecture will start with the types of enzymes and mechanisms of action involved, for endo-peptidases, which are the first enzymes to act on food proteins, followed by the successive action of a wide number of exo-peptidases like tri- and di-peptidylpeptidases, aminopeptidases and carboxypeptidases. It will be discussed how proteins are hydrolysed by endogenous enzymes in ripened foods and the additional action of microbial enzymes in fermented foods, describing the sequential proteins and peptides breakdown and smaller released peptides. In this sense, there will be an in-depth discussion on the use of advanced proteomic tools available for the identification of released peptides with different sequences and lengths, the challenges with its relative and absolute quantification, and strategies for the assessment of bioactivity. Examples of results will be presented for processed meat and fish where numerous peptides with antioxidant, anti-inflammatory, hypoglucemic and angiotensin I-converting enzyme (ACE) inhibitory activity have been determined as well as its effects <i>in vivo</i> with laboratory rats and with humans. Finally, the hydrolysis of isolated food proteins, like collagen from marine sources and proteins from meat by-products, with peptidases from different sources such as certain lactic acid bacteria, and the determination of resulting peptides and associated bioactivity will be also presented.

Recent progress in enzymatic release of food-derived peptides and assessment of bioactivity

2019 Fall National Meeting

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