The BIOPEP-UWM™ database of bioactive peptides (formerly BIOPEP) has recently become a popular tool in the research on bioactive peptides, especially on these derived from foods and being constituents of diets that prevent development of chronic diseases. The database is continuously updated and modified. The addition of new peptides and the introduction of new information about the existing ones (e.g., chemical codes and references to other databases) is in progress. New opportunities include the possibility of annotating peptides containing D-enantiomers of amino acids, batch processing option, converting amino acid sequences into SMILES code, new quantitative parameters characterizing the presence of bioactive fragments in protein sequences, and finding proteinases that release particular peptides.

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities.

Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis

Aims: To investigate the production of antioxidant activity during fermentation with commonly used dairy starter cultures. Moreover, to study the development of antioxidant activity during fermentation, and the connection to proteolysis and bacterial growth.

Methods and Results:  Antioxidant activity was measured by analysing the radical scavenging activity using a spectrophotometric decolorization assay and lipid peroxidation inhibition was assayed using liposomal model system with a fluorescence method. Milk was fermented with 25 lactic acid bacterial (LAB) strains, and from these six strains, exhibiting the highest radical scavenging activity was selected for further investigation. Leuconostoc mesenteroides ssp. cremoris strains, Lactobacillus jensenii (ATCC 25258) and Lactobacillus acidophilus (ATCC 4356) showed the highest activity with both the methods used. However, the radical scavenging activity was stronger than lipid peroxidation inhibition activity. The development of radical scavenging activity was connected to proteolysis with four strains. Molecular distribution profiles showed that fermentates with high scavenging activity also possessed a higher proportion of peptides in the molecular mass range of 4–20 kDa, while others had mostly large polypeptides and compounds below 4 kDa. In addition, the amount of hydrophobic amino acids was higher in these fermentates.

Conclusions:  The development of antioxidant activity was strain-specific characteristic. The development of radical scavengers was more connected to the simultaneous development of proteolysis whereas, lipid peroxidation inhibitory activity was related to bacterial growth. However, high radical scavenging activity was not directly connected to the high degree of proteolysis

Significance and Impact of the Study:  To the best of our knowledge, this seems to be the first report, which screens possible antioxidant activity among most common dairy LAB strains. Use of such strains improve nutritional value of fermented dairy products.

https://sfamjournals.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2006.03072.x

Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria

Improvement of the breadmaking quality of rice flour by glucose oxidase

Two protein hydrolyzate–based fertilizers (PHFs), one from alfalfa (AH) and one from meat flour (MFH), were studied chemically and biologically. AH and MFH revealed a different degree of hydrolysis and a different amino acid composition. The biostimulant activity was investigated using two specific and sensitive bioassays of auxins and gibberellins. Extracts of AH and MFH elicited a gibberellin-like activity and a weak auxin-like one. To improve our understanding of the biostimulant activity, AH and MFH were supplied to maize plants and their effect on growth and nitrate metabolism was studied. Both PHFs increased root and leaf growth and induced morphological changes in root architecture. Besides, the treatments increased nitrate reductase (NR) and glutamine synthetase (GS) activities, suggesting a positive role of the two hydrolyzates in the induction of nitrate conversion into organic nitrogen. Moreover, treatments enhanced GS1 and GS2 isoforms in maize leaves. The latter isoform, amounting to 5- to 7-fold the level of the former, appears to be a superior form in the assimilation of ammonia. The high NR and GS activities together with the high induction of GS isoforms indicate a stimulatory effect of the two PHFs on the assimilation of nitrate. In addition, a role of amino acids and small peptides of the two PHFs is suggested in the regulation of the hormone-like activity and nitrogen pathway.

Biostimulant activity of two protein hydrolyzates in the growth and nitrogen metabolism of maize seedlings.

When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro-benzene-sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with o- phthaldialdehyde (OPA). The conclusion is that the OPA method of analyzing the DH of protein hydrolyses is more accurate, is easier and faster to carry out, has a broader application range, and is environmentally safer than the TNBS method.

/pdf/improved-method-for-determining-food-protein-degree-of-4obrs5c68s.pdf

D. Petersen

Papers

Improved Method for Determining Food Protein Degree of Hydrolysis