Explore chapters and articles related to this topic
Antioxidant Effects of Peptides
Published in Mesut Karahan, Synthetic Peptide Vaccine Models, 2021
Rümeysa Rabia Kocatürk, Fatmanur Zehra Zelka, Öznur Özge Özcan, Fadime Canbolat
The yellow eld pea seed hydrolysate has been shown to be an important contributor to the peptide antioxidant properties of hydrophobicity and net charge with a series of trials on thermolysin digestion including column chromatography divisions. First, pea protein hydrolysate was divided into fractions (F1–F5), which differ in the total content of hydrophobic amino acids by reverse phase high performance liquid chromatography (HPLC). (Pownall, Udenigwe, and Aluko 2010).
Towards the Importance of Fenugreek Proteins
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Secondary structures of proteins are mainly reflected by FTIR bands within the wave number of 1600–1700 cm-1 (amide I) owing to its sensitivity towards conformational changes during folding, unfolding, and aggregation (Carbonaro et al., 2012). Such vibrations occur at 1610–1640 cm-1 for β-sheet structures, 1640–1650 cm-1 for random coil structures, 1650–1658cm-1 for α-helix structures, and at 1660–1700 cm-1 for β-turn structures (Wang et al., 2011). FTIR results about fenugreek protein isolate reported by Feyzi et al. (2017) and Feyzi et al. (2018b) were in compromise with those of El-Bahy (2005) on fenugreek seed powder about various amide regions of I, II, and III. Figure 5.4 indicates the FTIR spectrum of fenugreek protein isolate. Contribution of α-helix and β-sheet structures in amide I region was confirmed through relatively strong bands at 1650–1657 cm-1 owing to C=O stretching and 1612–1640 cm-1, respectively (Feyzi et al., 2017, 2018b). Moreover, anti-parallel β-sheet structures are usually accompanied with a relative weak band at 1680–1700 cm-1 (Guerrero et al., 2014). Similarly, El-Bahy (2005) reported a Raman line at 1661 cm-1 as an indication of the amide I band of fenugreek proteins. The amide II bands of fenugreek proteins were observed at 1517 and 1550 cm-1 owing to N-H bending and related to β-sheet structures. Also, amide III bands appeared at the region between 1240 and 1472 cm-1 owing to N-H bending (El-Bahy, 2005; Feyzi et al., 2017, 2018b). These observations are in accordance with findings about grass pea protein isolate (Feyzi et al., 2018a). To the best of our knowledge there is no quantitative report about the secondary structures of fenugreek proteins. However, results about other legumes including soybean, lentil, and pea confirmed the dominant contribution of β-sheet and β-turn structures at the expense of α-helix structures in legume proteins (Tang & Ma, 2009; Carbonaro et al., 2014).
Confronting Policy Dilemmas
Published in Joyce D’Silva, John Webster, The Meat Crisis, 2017
If past dietary challenges (on salt, for instance, or fat or artificial colourings) are anything to go by, the government will seek to shift as much of the burden involved in such a campaign onto our food retailers and (of increasing importance today) the catering industry. Portion size is already part of many retailers’ “healthy meals initiatives”. Alternatives to meat could be marketed much more aggressively, and there’s considerable scope for further innovation here. For an industry that brings out around 20,000 new products every year, the opportunities for a whole new family of “I can’t believe it’s not meat!” products must be enormous! As the New Scientist reported in October 2015: The market for meat substitutes is taking shape, with multiple start-ups, mostly in the US, coming on to the scene. Los Angeles-based Beyond Meat uses pea protein to mimic meat structure, for example, and Impossible Foods in Redwood City in California is developing a mixture of plant-derived proteins to make meat-like patties. Dutch company Beeter and British firm Quorn both have sizeable market shares in imitation meat.(Hodson, 2015) And let’s not overlook the possibility that more and more of the demand for meat will be met by artificially grown substitutes, produced in industrial bioreactors, with just a fraction of the impact of real meat on the environment, and a fraction of greenhouse gas emissions. In “The World We Made”, published back in 2013, I provided one possible scenario here, looking back from the vantage point of 2050: A rather different kind of breakthrough came in the early 2020s with the widespread take-up of artificial meat, made by culturing stem cells from cows, pigs, sheep and chickens. This was promoted at the time as a major health innovation; most cultured meats are nutritionally enhanced with Omega-3 fatty acids and other good things. However, environmentalists remain pretty sceptical – on the grounds that people should go the whole hog (excuse the pun!) and become proper vegetarians. But artificial meat is here to stay: nearly a third of all meat consumed today is already cultured, and with pressure on good farming land getting even more intense, my bet is that this will soon be up to 50%.(Porritt, 2013) (By the way, sticking with that 2050 vision, artificial meat proves to be only one of the factors which slows growth in overall demand for meat: “Back in 2015, the experts were confidently predicting that meat consumption would grow to around 465 million tonnes in 2050. Well, that didn’t happen: instead, public opinion began to change for both health and environmental reasons. Per capita meat consumption actually plateaued in 2030 at around 355 million tonnes in total – the ‘peak meat’ moment, if you like!”)
Oral immunotherapy for food allergy in children: is it worth it?
Published in Expert Review of Clinical Immunology, 2022
Sharanya Nagendran, Nandinee Patel, Paul J Turner
Environmental influences: The human diet is increasingly moving toward a plant-based diet: this is expected to increase exposure to allergens, whether in the form of new (novel) allergens (a danger also posed by the introduction of alternative animal-based proteins such as insects) or changes in the use of existing proteins resulting in much higher exposures than before. An example of the latter is the introduction of high-protein foods containing pea protein, which have resulted in an increase in pea protein-related allergic reactions in those not previously known to be pea-allergic. Thus, it is likely that OIT will have to respond, in due course, to changes in dietary consumption and the evolving patterns of food allergy. A clear example of this can be seen in China and elsewhere, where the introduction of cow’s milk into the diet has been associated with a significant increase in anaphylaxis presentations to hospital[83].
Methylprednisolone 100 mg tablet formulation with pea protein: experimental approaches over intestinal permeability and cytotoxicity
Published in Drug Development and Industrial Pharmacy, 2023
Erhan Koc, Fatih Ciftci, Hilal Calik, Seval Korkmaz, Rabia Cakir Koc
Pea protein is well-known for having a variety of uses, including enhancing texture and mouthfeel, and offering solubilizing, emulsifying, and binding qualities. The use of pea protein in pharmaceutical formulations and its potential effect on product solubility were investigated in the study. A total of 7 tests were performed to determine the effect of pea protein on solubility in methylprednisolone 100 mg tablet formulation. In order to validate the experimental design using polynomial equation, dissolution time was selected. A two-level experimental design provides sufficient data to fit a polynomial equation11 (Equation 3) which is in the following form:
The dichotomous role of the gut microbiome in exacerbating and ameliorating neurodegenerative disorders
Published in Expert Review of Neurotherapeutics, 2020
Urdhva Raval, Joyce M. Harary, Emma Zeng, Giulio M. Pasinetti
The individual components that make up a diet, protein, fat, carbohydrates, polyphenols, and pre/probiotics, each impact the GM. Protein, regardless of source, has been associated with increased GM diversity. However, excessive amounts of animal protein greatly increases chances of inflammatory bowel diseases [112,113]. Intake of whey and pea protein is linked to the increase in commensal bacteria and decrease in pathogenic bacteria in the GM [114,115]. Pea protein attenuates inflammation and maintains mucosal barrier by increasing gut SCFA levels [116]. High-fat diets modulate GM composition by increasing the abundance of propionate and acetate producing bacterial species. Low-fat diets have been correlated with an increased abundance of Bifidobacterium and reduced fasting glucose and total cholesterol levels. Interestingly, high monosaturated fat intake did not affect relatively any GM bacterial populations. However, total bacterial load, plasma, and LDL cholesterol levels were reduced [117]. Digestible carbohydrates such as starches and sugars have been found to alter GM composition by increasing abundance of Bifidobacteria and decreasing Bacteroides. Interestingly, artificial sweeteners such as saccharin, sucralose, and aspartame have an inverse effect to natural sugars and starches. They have been found to cause GM dysbiosis by altering GM composition by decreasing abundance of Bifidobacteria and increasing Bacteroides [118,119]. Non-digestible carbohydrates such as fibers cannot be degraded by the host, instead these carbohydrates are fermented by the GM. Diets high in non-digestible carbohydrates increase GM diversity and the abundance of gut microbiota. Non-digestible components of the diet are considered prebiotics in that they benefit the host indirectly by promoting the growth of the GM. Prebiotics have been linked to reductions in IL-6, total cholesterol, serum triglycerides and insulin resistance [120,121]. Probiotics are fermented foods that contain bacteria that can be beneficial to overall GM health. Probiotics such as yogurt are known to reduce inflammation, cholesterol, triglycerides, and abundance of pathogenic bacteria [122,123]. Propionic acid, a bacterial metabolite produced from fiber rich foods has been shown to ameliorate MS pathology in an experimental model by increasing anti-inflammatory Treg in the gut [124]. Antioxidants such as dietary polyphenols are found in common foods such as fruits, vegetables, tea, and wine. Consumption of polyphenols has been linked to reduced abundance of pathogenic bacteria. Additionally, polyphenols are beneficial for increasing plasma HDL, immune regulation, and general gut health [125–127].