Table Of ContentBioactive Proteins and
Peptides as Functional
Foods and Nutraceuticals
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
Edited by Yoshinori Mine, Eunice Li-Chan, and Bo Jiang
© 2010 Blackwell Publishing Ltd. and Institute of Food Technologists
ISBN: 978-0-813-81311-0
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A John Wiley & Sons, Inc., Publication
Bioactive Proteins and
Peptides as Functional
Foods and Nutraceuticals
Yoshinori Mine, Eunice Li-Chan, and Bo Jiang EDITORS
A John Wiley & Sons, Inc., Publication
Edition fi rst published 2010
© 2010 Blackwell Publishing Ltd. and Institute of Food Technologists
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Library of Congress Cataloging-in-Publication Data
Bioactive proteins and peptides as functional foods and nutraceuticals / edited by Yoshinori Mine, Eunice Li-Chan,
and Bo Jiang. – 1st ed.
p. ; cm.
Includes bibliographical references and index.
ISBN 978-0-8138-1311-0 (alk. paper)
1. Proteins in human nutrition. 2. Functional foods. I. Mine, Yoshinori. II. Li-Chan, Eunice. III. Jiang,
Bo, 1962–
[DNLM: 1. Dietary Proteins–metabolism. 2. Peptides–metabolism. 3. Dietary Proteins–analysis.
4. Nutritional Physiological Phenomena. 5. Peptides–analysis. QU 55.4 B615 2010]
TX553.P7B65 2010
612.3′98–dc22
2009054220
A catalog record for this book is available from the U.S. Library of Congress.
Set in 10 on 12 pt Times by Toppan Best-set Premedia Limited
Printed in Singapore
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1 2010
Titles in the IFT Press series
(cid:129) Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele
Foley, J.C. Huang, and Witoon Prinyawiwatkul)
(cid:129) Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)
(cid:129) Biofi lms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)
(cid:129) Calorimetry and Food Process Design (G ö n ü l Kaletun ç )
(cid:129) Food Ingredients for the Global Market (Yao - Wen Huang and Claire L. Kruger)
(cid:129) Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan)
(cid:129) Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar,
Vijay K. Juneja, and Divya Jaroni)
(cid:129) High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)
(cid:129) Hydrocolloids in Food Processing (Thomas R. Laaman)
(cid:129) Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)
(cid:129) Microbial Safety of Fresh Produce: Challenges, Perspectives and Strategies (Xuetong Fan, Brendan A. Niemira,
Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)
(cid:129) Microbiology and Technology of Fermented Foods (Robert W. Hutkins)
(cid:129) Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas,
and Cornelis Versteeg)
(cid:129) Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean - Fran ç ois Meullenet, Rui Xiong, and
Christopher J. Findlay
(cid:129) Nanoscience and Nanotechnology in Food Systems (Hongda Chen)
(cid:129) Natural Food Flavors and Colorants (Mathew Attokaran)
(cid:129) Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)
(cid:129) Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)
(cid:129) Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa- C à n ovas, V.M.
Balasubramaniam, Editors; C. Patrick Dunne, Daniel F. Farkas, James T.C. Yuan, Associate Editors)
(cid:129) Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)
(cid:129) Organic Meat Production and Processing (Steven C. Ricke, Michael G. Johnson, and Corliss A. O ’ Bryan)
(cid:129) Packaging for Nonthermal Processing of Food (J. H. Han)
(cid:129) Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D.
Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)
(cid:129) Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez, and Afaf Kamal - Eldin)
(cid:129) Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn
Schuett)
(cid:129) Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)
(cid:129) Resistant Starch: Sources, Applications and Health Benefi ts (Yong - Cheng Shi and Clodualdo Maningat)
(cid:129) Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline
H. Beckley, and Anna V.A. Resurreccion)
(cid:129) Sustainability in the Food Industry (Cheryl J. Baldwin)
(cid:129) Thermal Processing of Foods: Control and Automation (K. P. Sandeep)
(cid:129) Trait - Modifi ed Oils in Foods (Frank T. Orthoefer and Gary R. List)
(cid:129) Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa - C à novas, Anthony J. Fontana Jr.,
Shelly J. Schmidt, and Theodore P. Labuza)
(cid:129) Whey Processing, Functionality and Health Benefi ts (Charles I. Onwulata and Peter J. Huth)
Contents
Preface, ix
Contributors, xi
Part 1. Introduction, 3
1. Biologically Active Food Proteins and Peptides in Health: An Overview, 5
Yoshinori Mine, Eunice C.Y. Li-Chan, and Bo Jiang
Part 2. Functions of Biologically Active Proteins and Peptides, 13
2. Anti-infl ammatory/Oxidative Stress Proteins and Peptides, 15
Denise Young and Yoshinori Mine
3. Antioxidant Peptides, 29
Youling L. Xiong
4. Antihypertensive Peptides and Their Underlying Mechanisms, 43
Toshiro Matsui and Mitsuru Tanaka
5. Food Protein–Derived Peptides as Calmodulin Inhibitors, 55
Rotimi E. Aluko
6. Soy Protein for the Metabolic Syndrome, 67
Cristina Martínez-Villaluenga and Elvira González de Mejía
7. Amyloidogenic Proteins and Peptides, 87
Soichiro Nakamura, Takanobu Owaki, Yuki Maeda, Shigeru Katayama, and Kosuke Nakamura
8. Peptide-Based Immunotherapy for Food Allergy, 101
Marie Yang and Yoshinori Mine
9. Gamma-Aminobutyric Acid, 121
Bo Jiang, Yuanxin Fu, and Tao Zhang
10. Food Proteins or Their Hydrolysates as Regulators of Satiety, 135
Martin Foltz, Mylene Portier, and Daniel Tomé
Part 3. Examples of Food Proteins and Peptides with Biological Activity, 149
11. Health-Promoting Proteins and Peptides in Colostrum and Whey, 151
Hannu J. Korhonen
vii
viii Contents
12. Functional Food Products with Antihypertensive Effects, 169
Naoyuki Yamamoto
13. Secreted Lactoferrin and Lactoferrin-Related Peptides: Insight into Structure and
Biological Functions, 179
Dominique Legrand, Annick Pierce, and Joël Mazurier
14. Bioactive Peptides and Proteins from Fish Muscle and Collagen, 203
Nazlin K. Howell and Chitundu Kasase
15. Animal Muscle-Based Bioactive Peptides, 225
Jennifer Kovacs-Nolan and Yoshinori Mine
16. Processing and Functionality of Rice Bran Proteins and Peptides, 233
Rashida Ali, Frederick F. Shih, and Mian Nadeem Riaz
17. Bioactive Proteins and Peptides from Egg Proteins, 247
Jianping Wu, Kaustav Majumder, and Kristen Gibbons
18. Soy Peptides as Functional Food Materials, 265
Toshihiro Nakamori
19. Bioactivity of Proteins and Peptides from Peas (Pisum sativum, Vigna unguiculata, and
Cicer arietinum L), 273
Bo Jiang, Wokadala C. Obiro, Yanhong Li, Tao Zhang, and Wanmeng Mu
20. Wheat Proteins and Peptides, 289
Hitomi Kumagai
Part 4. Recent Advances in Bioactive Peptide Analysis for Food Application, 305
21. Peptidomics for Bioactive Peptide Analysis, 307
Icy D’Siva and Yoshinori Mine
22. In silico Analysis of Bioactive Peptides, 325
Marta Dziuba and Bartłomiej Dziuba
23. Flavor-Active Properties of Amino Acids, Peptides, and Proteins, 341
Eunice C.Y. Li-Chan and Imelda W.Y. Cheung
24. Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides, 359
Idit Amar-Yuli, Abraham Aserin, and Nissim Garti
Index, 383
Preface
Functional proteins and peptides are now an impor- and conveys the state of the science to date. We are
tant category within the nutraceuticals food sector. grateful to all the stellar internationally renowned
A growing body of scientifi c evidence in the past authors for their state - of - the - art compilation of
decade has revealed that many food proteins and recent rapid developments in this fi eld, which made
peptides exhibit specifi c biological activities in the publication of this book possible. We believe that
addition to their established nutritional value. this book deserves a broad readership in the disci-
Bioactive peptides present in foods may help reduce plines of food science, nutrition, pharmaceuticals,
the worldwide epidemic of chronic diseases that cosmetics, nutraceutical/functional foods, biochem-
account for 58 million premature deaths annually. istry, and biotechnology. This book could also be
This book aims to compile current science - based useful as a comprehensive reference book by senior
advances on biologically active food proteins undergraduate and graduate students, as well as by
and peptides for health promotion and reduction of the nutraceutical and pharmaceutical industries.
risk of chronic diseases. The book is comprised We wish to thank all the contributors for sharing
of four parts: (1) “ Introduction, ” (2) “ Functions their expertise throughout our journey. We also
of Biologically Active Proteins and Peptides, ” thank the reviewers for giving their valuable com-
(3) “ Examples of Food Proteins and Peptides with ments on improving the contents of each chapter.
Biological Activity, ” and (4) “ Recent Advances in All these professionals are the ones who made this
Bioactive Peptide Analysis for Food Application. ” book possible.
The book considers fundamental concepts and We thank members of the production team at
structure - activity relations for the major classes of Wiley - Blackwell for their time, effort, advice, and
nutraceutical proteins and peptides. The interna- expertise.
tional team from industry and academia also contrib-
uted current applications and future opportunities Yoshinori Mine
within the nutraceutical proteins and peptides of Eunice C.Y. Li - Chan
rapidly growing fi elds in food and nutrition research Bo Jiang
ix
Contributors
Rashida Ali Icy D ’ Siva
Division of Food Research Department of Food Science
H.E.J. Research Institute of Chemistry University of Guelph
International Centre for Chemical and Biological Guelph, ON, Canada N1G 2W1
Sciences
University of Karachi Bart ł omiej Dziuba
Karachi - 75270, Pakistan University of Warmia and Mazury
Faculty of Food Science
Rotimi E. Aluko Chair of Industrial and Food Microbiology
University of Manitoba Pl. Cieszynski 1 10 - 712
Department of Human Nutritional Sciences Olsztyn - Kortowo, Poland
Winnipeg, Canada R3T 2N2
[email protected] Marta Dziuba
Phone: 204 - 474 - 9555; Fax: 204 - 474 - 7593 University of Warmia and Mazury
Faculty of Food Science
Idit Amar - Yuli Chair of Food Biochemistry
Casali Institute of Applied Chemistry Pl. Cieszynski 1 10 - 712
Givat Ram Campus Olsztyn - Kortowo, Poland
The Hebrew University of Jerusalem
Jerusalem 91904, Israel Martin Foltz
Unilever R & D Vlaardingen
Abraham Aserin Olivier van Noortlaan 120
Casali Institute of Applied Chemistry 3133 AT Vlaardingen
Givat Ram Campus The Netherlands
The Hebrew University of Jerusalem
Jerusalem 91904, Israel Yuanxin Fu
State Key Laboratory of Food Science and
Imelda W.Y. Cheung Technology
The University of British Columbia Jiangnan University
Food Nutrition & Health Program 1800 Lihu Avenue
2205 East Mall Wuxi, Jiangsu 214122, China
Vancouver, BC, Canada V6T 1Z4
xi
xii Contributors
Nissim Garti Shigeru Katayama
Casali Institute of Applied Chemistry Department of Bioscience and Biotechnology
Givat Ram Campus Shinshu University
The Hebrew University of Jerusalem 8304 Minamiminowamura
Jerusalem 91904, Israel Ina, Nagano 399 - 4598, Japan
[email protected]
Phone: 972 - 2 - 658 - 6574/5; Fax: 972 - 2 - 652 - 0262 Hannu J. Korhonen
MTT Agrifood Research Finland
Kristen Gibbons Biotechnology and Food Research
Department of Agricultural, Food and Nutritional FIN - 31600 Jokioinen, Finland
Science hannu.j.korhonen@mtt.fi
University of Alberta Phone: +358 - 3 - 41883271; Fax: +358 - 3 - 41883244
Edmonton, AB, Canada T6G 2P5
Jennifer Kovacs- Nolan
Elvira Gonz á lez de Mejí a Department of Food Science
Department of Food Science & Human Nutrition University of Guelph
Division of Nutritional Sciences Guelph, ON, Canada N1G 2W1
University of Illinois at Urbana - Champaign
228 Edward R Madigan Laboratory, 1201 Hitomi Kumagai
W. Gregory Drive College of Bioresource Sciences
Urbana, IL 61801 Nihon University
[email protected] [email protected] - u.ac.jp
Phone: 217 - 244 - 3196; 217 - 244 - 3198 Phone/Fax: +81 - 466 - 84 - 3946
Nazlin K. Howell Dominique Legrand
Professor of Food Biochemistry Unité de Glycobiologie Structurale et
University of Surrey Fonctionnelle
Faculty of Health and Medical Sciences Universit é des Sciences et Technologies de Lille
Guildford, Surrey GU2 7XH UMR No. 8576 du CNRS / IFR 147
[email protected] F - 59655 Villeneuve d ’ Ascq Cedex, France
Phone: +44 1483 686448 dominique.legrand@univ - lille1.fr
Phone: 33 - 3 - 20 - 43 - 44 - 30; Fax: 33 - 3 - 20 - 43 - 65 - 55
Bo Jiang
State Key Laboratory of Food Science and Yanhong Li
Technology State Key Laboratory of Food Science and
Jiangnan University Technology
Jiangsu, 214122, China Jiangnan University
[email protected] 1800 Lihu Avenue
Phone: +86 - 510 - 85329055; Wuxi, Jiangsu 214122, China
Fax: +86 - 510 - 85919625
Eunice C.Y. Li - Chan
Chitundu Kasase The University of British Columbia
University of Surrey Food Nutrition & Health Program
Faculty of Health and Medical Sciences 2205 East Mall
Guildford, Surrey GU2 7XH, UK Vancouver, BC, Canada V6T 1Z4
Eunice.Li - [email protected]
Phone: 1 - 604 - 822 - 6182; Fax: 1 - 604 - 822 - 5143
