An overview of "omic" analytical methods applied in bioactive peptide studies

Autores
Saavedra, Maria Lucila; Hebert, Elvira Maria; Minahk, Carlos Javier; Ferranti, Pascuale
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Nowadays, there is an increased interest in health-promoting functional foods, whereby consumers hold higher expectations of health-promoting Benefits beyond basic nutrition. Dietary proteins provide a rich source of bioactive peptides, which are hidden in a latent state within the native protein, requiring enzymatic proteolysis for their release. Bioactive peptides can be produced during in vivo gastrointestinal digestion and/ or food processing. Lactic acid bacteria are among the most widely microorganisms used as starter cultures for the production of fermented foods, and through their proteolytic system, they contribute to the release of bioactive peptides from dietary proteins. In vitro and in vivo studies demonstrated several biological functions attributed to bioactive peptides, such as antimicrobial, immunomodulatory, enhancement of mineral absorption, antithrombotic, antihypertensive, opioid and antioxidant activities. The great complexity and the wide dynamic range of relative peptide abundance in these products severely challenge the capabilities of existing analytical methodologies. However, functional and comparative genomic studies as well as proteomic approaches provide a wealth of knowledge in the way in which these lactic acid bacteria can use food proteins releasing bioactive peptides.
Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Minahk, Carlos Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Quimica Biologica; Argentina
Fil: Ferranti, Pascuale. Università degli Studi di Napoli Federico II; Italia
Materia
BIOACTIVE PEPTIDES
GENOMIC
LACTIC ACID BACTERIA
MASS SPECTROMETRY
PROTEOMIC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2375
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2375
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling An overview of "omic" analytical methods applied in bioactive peptide studiesSaavedra, Maria LucilaHebert, Elvira MariaMinahk, Carlos JavierFerranti, PascualeBIOACTIVE PEPTIDESGENOMICLACTIC ACID BACTERIAMASS SPECTROMETRYPROTEOMIChttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Nowadays, there is an increased interest in health-promoting functional foods, whereby consumers hold higher expectations of health-promoting Benefits beyond basic nutrition. Dietary proteins provide a rich source of bioactive peptides, which are hidden in a latent state within the native protein, requiring enzymatic proteolysis for their release. Bioactive peptides can be produced during in vivo gastrointestinal digestion and/ or food processing. Lactic acid bacteria are among the most widely microorganisms used as starter cultures for the production of fermented foods, and through their proteolytic system, they contribute to the release of bioactive peptides from dietary proteins. In vitro and in vivo studies demonstrated several biological functions attributed to bioactive peptides, such as antimicrobial, immunomodulatory, enhancement of mineral absorption, antithrombotic, antihypertensive, opioid and antioxidant activities. The great complexity and the wide dynamic range of relative peptide abundance in these products severely challenge the capabilities of existing analytical methodologies. However, functional and comparative genomic studies as well as proteomic approaches provide a wealth of knowledge in the way in which these lactic acid bacteria can use food proteins releasing bioactive peptides.Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Minahk, Carlos Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Quimica Biologica; ArgentinaFil: Ferranti, Pascuale. Università degli Studi di Napoli Federico II; ItaliaElsevier Science2013-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2375Saavedra, Maria Lucila; Hebert, Elvira Maria; Minahk, Carlos Javier; Ferranti, Pascuale; An overview of "omic" analytical methods applied in bioactive peptide studies; Elsevier Science; Food Research International; 54; 1; 3-2013; 925-9340963-99691873-7145enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2013.02.034info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:46:27Zoai:ri.conicet.gov.ar:11336/2375instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:46:27.63CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv An overview of "omic" analytical methods applied in bioactive peptide studies
title An overview of "omic" analytical methods applied in bioactive peptide studies
spellingShingle An overview of "omic" analytical methods applied in bioactive peptide studies
Saavedra, Maria Lucila
BIOACTIVE PEPTIDES
GENOMIC
LACTIC ACID BACTERIA
MASS SPECTROMETRY
PROTEOMIC
title_short An overview of "omic" analytical methods applied in bioactive peptide studies
title_full An overview of "omic" analytical methods applied in bioactive peptide studies
title_fullStr An overview of "omic" analytical methods applied in bioactive peptide studies
title_full_unstemmed An overview of "omic" analytical methods applied in bioactive peptide studies
title_sort An overview of "omic" analytical methods applied in bioactive peptide studies
dc.creator.none.fl_str_mv Saavedra, Maria Lucila
Hebert, Elvira Maria
Minahk, Carlos Javier
Ferranti, Pascuale
author Saavedra, Maria Lucila
author_facet Saavedra, Maria Lucila
Hebert, Elvira Maria
Minahk, Carlos Javier
Ferranti, Pascuale
author_role author
author2 Hebert, Elvira Maria
Minahk, Carlos Javier
Ferranti, Pascuale
author2_role author
author
author
dc.subject.none.fl_str_mv BIOACTIVE PEPTIDES
GENOMIC
LACTIC ACID BACTERIA
MASS SPECTROMETRY
PROTEOMIC
topic BIOACTIVE PEPTIDES
GENOMIC
LACTIC ACID BACTERIA
MASS SPECTROMETRY
PROTEOMIC
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Nowadays, there is an increased interest in health-promoting functional foods, whereby consumers hold higher expectations of health-promoting Benefits beyond basic nutrition. Dietary proteins provide a rich source of bioactive peptides, which are hidden in a latent state within the native protein, requiring enzymatic proteolysis for their release. Bioactive peptides can be produced during in vivo gastrointestinal digestion and/ or food processing. Lactic acid bacteria are among the most widely microorganisms used as starter cultures for the production of fermented foods, and through their proteolytic system, they contribute to the release of bioactive peptides from dietary proteins. In vitro and in vivo studies demonstrated several biological functions attributed to bioactive peptides, such as antimicrobial, immunomodulatory, enhancement of mineral absorption, antithrombotic, antihypertensive, opioid and antioxidant activities. The great complexity and the wide dynamic range of relative peptide abundance in these products severely challenge the capabilities of existing analytical methodologies. However, functional and comparative genomic studies as well as proteomic approaches provide a wealth of knowledge in the way in which these lactic acid bacteria can use food proteins releasing bioactive peptides.
Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Minahk, Carlos Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Quimica Biologica; Argentina
Fil: Ferranti, Pascuale. Università degli Studi di Napoli Federico II; Italia
description Nowadays, there is an increased interest in health-promoting functional foods, whereby consumers hold higher expectations of health-promoting Benefits beyond basic nutrition. Dietary proteins provide a rich source of bioactive peptides, which are hidden in a latent state within the native protein, requiring enzymatic proteolysis for their release. Bioactive peptides can be produced during in vivo gastrointestinal digestion and/ or food processing. Lactic acid bacteria are among the most widely microorganisms used as starter cultures for the production of fermented foods, and through their proteolytic system, they contribute to the release of bioactive peptides from dietary proteins. In vitro and in vivo studies demonstrated several biological functions attributed to bioactive peptides, such as antimicrobial, immunomodulatory, enhancement of mineral absorption, antithrombotic, antihypertensive, opioid and antioxidant activities. The great complexity and the wide dynamic range of relative peptide abundance in these products severely challenge the capabilities of existing analytical methodologies. However, functional and comparative genomic studies as well as proteomic approaches provide a wealth of knowledge in the way in which these lactic acid bacteria can use food proteins releasing bioactive peptides.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2375
Saavedra, Maria Lucila; Hebert, Elvira Maria; Minahk, Carlos Javier; Ferranti, Pascuale; An overview of "omic" analytical methods applied in bioactive peptide studies; Elsevier Science; Food Research International; 54; 1; 3-2013; 925-934
0963-9969
1873-7145
url http://hdl.handle.net/11336/2375
identifier_str_mv Saavedra, Maria Lucila; Hebert, Elvira Maria; Minahk, Carlos Javier; Ferranti, Pascuale; An overview of "omic" analytical methods applied in bioactive peptide studies; Elsevier Science; Food Research International; 54; 1; 3-2013; 925-934
0963-9969
1873-7145
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2013.02.034
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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