Wykorzystanie biologicznie aktywnych peptydów z białek żywności w profilaktyce zespołu metabolicznego

• Autorzy: Iwaniak A. , Mogut D. , Darewicz M. , Hrynkiewicz M.

Warianty tytułu

EN

The application of food-derived biologically active peptides in the prophylaxis of metabolic syndrome

• Języki publikacji: PL

Abstrakty

PL

Nieracjonalne odżywianie, stres i mała aktywność fizyczna są wymieniane jako czynniki ryzyka i rozwoju chorób współistniejących jako zespół metaboliczny. Zaliczamy do nich m.in. choroby sercowo-naczyniowe i cukrzycę typu 2. Białka żywności stanowią wartościowe składniki diety o potencjalnych właściwościach biologicznych, które mogą znaleźć zastosowanie w profilaktyce zespołu metabolicznego. Wynika to z obecności w nich peptydów aktywnych biologicznie, między innymi takich jak: inhibitorów enzymów dipeptydylopeptydazy IV, α-glukozydazy, enzymu konwertującego angiotensynę oraz peptydów antyoksydacyjnych. Ich działanie związane jest odpowiednio z regulacją stężenia glukozy we krwi, regulacją ciśnienia tętniczego krwi i utrzymaniem równowagi pro- oraz antyoksydacyjnej. W pracy scharakteryzowano peptydy o wymienionych aktywnościach biologicznych, które pochodziły z białek żywności. Białka oraz pochodzące z nich peptydy ze względu na brak zastrzeżeń natury toksykologiczno-żywieniowej stanowią potencjał w kreowaniu tzw. novel food pomocnej w profilaktyce cywilizacyjnych chorób dietozależnych.

EN

The consumption of high-dense energy food, stress and lack of physical activity contribute to the increase of occurrence of diseases which are defined as metabolic syndrome. Metabolic syndrome includes for example cardiovascular diseases and type 2 diabetes. Thus, the change of lifestyle is recommended to prevent humans from the distribution of metabolic syndrome worldwide. Such change of lifestyle should include e.g.: more intense physical activity, body mass control, application of rational diet according to the guidelines of food pyramid as well as stress avoiding. Apart from their nutritional value, food proteins possess the unique properties which may have an application in the prophylaxis of metabolic syndrome. These properties are related to the specific fragments of proteins called bioactive peptides. Biological activity of peptides acting as food components which are helpful in metabolic syndrome treatment include inhibitors of: dipeptidylpeptidase IV (DPP-IV), α-glucosidase, angiotensin converting enzyme (ACE) and antioxidant peptides. The action of these peptides is related to the regulation of concentration of glucose in blood, regulation of blood pressure and maintaining the oxidation balance in the body, respectively. The aim of this work was to characterize food protein-derived peptides with abovementioned activities. We briefly described the mechanisms of actions of enzymes i.e. dipeptidylpeptidase IV (DPP-IV), α-glucosidase, angiotensin converting enzyme (ACE) and then we discussed the role of their peptide inhibitors as well as antioxidant peptides found in food proteins and having potential in metabolic syndrome treatment. The examples of functional foods containing bioactive peptides from foods and possessing FOSHU status (Food for Specified Health Uses) are also presented in this paper. The results concerning the identification in food proteins peptides helpful in metabolic syndrome treatment are promising. It is well-known that proteins are important diet components, but taking into attention dietary and technological value of proteins, they can be considered as relatively easily accessible material for production of biologically active peptides. Multifunctional peptides i.e. peptides with more than one of above-mentioned biological activities are the challenge for the scientists working on the enrichment of foods with biologically active peptides and/or creating “novel food”. Moreover, patients should be aware that although diet cannot substitute a pharmacological treatment, but it may play a supportive role in the therapy of metabolic syndrome.

• Wydawca: -
• Czasopismo: Zeszyty Problemowe Postępów Nauk Rolniczych
• Rocznik: 2016
• Tom: 585
• Opis fizyczny: s.75-85,bibliogr.

Twórcy

autor

Iwaniak A.

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Mogut D.

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Darewicz M.

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Hrynkiewicz M.

• Uniwersytet Warmińsko-Mazurski w Olsztynie

Bibliografia

• Abu-Salem F.M., Mahmoud M.H., Gibriel Y., Abou-Arab A., 2013. Characterization of antioxidant peptides of soybean protein hydrolysate. World Acad. Sci. Eng. Technol. 79, 249–253.
• Amerongen A., van Beelen M.J.C., Wolbers L.A.M., Gilst W.H., van Buikema J.H., Nelissen J.W.P.M., 2009. Egg protein hydrolysates. Pobrano z: http://edepot.wur.nl/53713.
• Babij K., Dąbrowska A., Szołtysik M., Pokora M., Zambrowicz A., Chrzanowska J., 2014. The evaluation of dipeptidyl peptidase (DPP)-IV, α-glucosidase and angiotensin converting enzyme (ACE) inhibitory activities of whey proteins hydrolyzed with serine protease isolated from Asian Pumpkin (Cucurbita ficifolia). Int. J. Pept. Res. Ther. 20, 483–491.
• Di Bernardini R., Harnedy P., Bolton D., Kerry J., O’Neill E., Mullen A.M., Hayes M., 2011. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chem. 124, 1296–1307.
• Borawska J., Darewicz M., Iwaniak A., Minkiewicz P., 2014. Biologicznie aktywne peptydy pochodzące z białek żywności jako czynniki prewencji wybranych chorób dietozależnych. Bromat. Chem. Toksykol. 2, 230–236.
• Darewicz M., Borawska J., Minkiewicz P., Iwaniak A., Starowicz P., 2015. Biologicznie aktywne peptydy uwalniane z białek żywności. Żywność. Nauka. Technologia. Jakość 21, 26–41.
• Darewicz M., Dziuba B., Minkiewicz P., Dziuba J., 2011. The preventive potential of milk and colostrum proteins and protein fragments. Food Rev. Int. 27, 357–388.
• Gallego M., Aristoy M.C., Toldrá F., 2014. Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham. Meat Sci. 96, 757–761.
• Ghribi A.M., Sila A., Przybylski R., Nedjar-Arroume N., Makhlouf I., Blecker C., Attia H., Dhulster P., Bougateff A., Besbes S., 2015. Purification and identification of novel antioxidant peptides from enzymatic hydrolysate of chickpea (Cicer arietinum L.) protein concentrate. J. Funct. Foods 19, 1029–1035.
• Harnedy P.A., FitzGerald R.J., 2012. Bioactive peptides from marine processing waste and shellfish: A review. J. Funct. Foods 4, 6–24.
• Hoppe A., 2010. Examination of egg white proteins and effects of high pressure on select physical and functional properties. Dissertations & Theses in Food Science and Technology. University of Nebraska. Paper No 7. Pobrano z: http://digitalcommons.unl.edu/foodscidiss/7/.
• Hikida A., Ito K., Motoyama T., Kato R., Kawarasaki Y., 2013. Systematic analysis of a dipeptide library for inhibitor development using human dipeptidyl peptidase IV produced by a Saccharomyces cerevisiae system. Biochem. Biophys. Res. Comm. 430, 1217–1222.
• Hsu K.-C., Tung Y.-S., Huang S.-L., Jao C.-L., 2013. Dipeptidyl peptidase-IV inhibitory activity of peptides in porcine skin gelatin hydrolysates. W: Bioactive Food Peptides in Health and Disease. Taiwan: InTech. Pobrano z: http://www.intechopen.com/books/bioactive-foodpeptides-in-health-and-disease/dipeptidyl-peptidase-iv-inhibitory-activity-of-peptidesin-porcine-skin-gelatin-hydrolysates.
• Huang S., Jao C., Ho K., Hsu K., 2012. Dipeptidyl-peptidase IV inhibitory activity of peptides derived from tuna cooking juice hydrolysates. Peptides 35, 114–121.
• Iwaniak A., Darewicz M., Minkiewicz P., 2013. Peptydowe inhibitory enzymu konwertującego angiotensynę jako składniki żywności wspomagające terapię nadciśnienia tętniczego. Lekarz Wojskowy 92(1), 89–95.
• Iwaniak A., Darewicz M., Minkiewicz P., Protasiewicz M., Borawska J., 2014a. Biologicznie aktywne peptydy pochodzące z białek żywności jako składniki diety o właściwościach kardioprotekcyjnych. Pol. Merkur. Lek. 36, 403–406.
• Iwaniak A., Minkiewicz P., Darewicz M., 2014b. Food-originating ACE inhibitors, including antihypertensive peptides, as preventive food components in blood pressure reduction. Compr. Rev. Food Sci. Food Saf. 13(2), 114–134.
• Jasik M., 2010. Inhibitory dipeptydylopeptydazy 4 (DPP-4) ze szczególnym uwzględnieniem sitagliptyny. Wybrane Probl. Klin. 1, 220–229.
• Je J.-Y., Park P.-J., Kim S.-K., 2005. Antioxidant activity of a peptide isolated from Alaska pollock (Theragra chalcogramma) frame protein hydrolysate. Food Res. Int. 38, 45–50.
• Kim S.K., Wijesekara I., 2010. Development and biological activities of marine-derived bioactive peptides: A review. J. Funct. Foods 2, 1–9.
• Kluz J., Adamiec R., 2006. New therapeutic approach in patients with type 2 diabetes based on glucagon-like peptide 1 (GLP-1) and gastric inhibitory peptide (GIP). Post. Hig. Med. Dośw. 60, 15–23.
• Korhonen H., Pihlanto A., 2006. Bioactive peptides: Production and functionality. Int. Dairy J. 16, 945–960.
• Kostyra H., Kostyra E., 1992. Biologically active peptides derived from food proteins. Pol. J. Food Nutr. Sci. 4, 5–12.
• Kostyra H., Kostyra E., 2014. Bioaktywne peptydy uwalniane z białek żywności. W: Żywność prozdrowotna, Wyd. Uniwersytetu Przyrodniczego w Poznaniu, 235–249.
• Kulbacka J., Saczko J., Chwiłkowska A., 2009. Oxidative stress in cells damage processes. Pol. Merkur. Lekarski 27, 44–47.
• Lacroix I.M.E., Li-Chan E.C.Y., 2015. Comparison of the susceptibility of porcine and human dipeptidyl-peptidase IV to inhibition by protein-derived peptides. Peptides 69, 19–25.
• Lan V.T.T., Ito K., Ito S., Kawarasaki Y., 2014. Trp-Arg-Xaa tripeptides act as uncompetitive-type inhibitors of human dipeptidyl peptidase IV. Peptides 54, 166–170.
• Li-Chan E.C.Y., 2015. Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Curr. Opin. Food Sci. 1, 28–37.
• Li-Chan E.C.Y., Hunag S.-L., Jao C.-L., Ho K.-P., Hsu K.-C., 2012. Peptides derived from Atlantic salmon skin gelatin as dipeptidyl-peptidase IV inhibitors. J. Agric. Food Chem. 60, 973–978.
• Matsui T., Li Ch.-H., Tanaka T., Maki T., Osajima Y., Matsumoto K., 2000. Depressor effect of wheat germ hydrolysate and its novel angiotensin-I converting enzyme inhibitory peptide, Ile-Val-Tyr, and the metabolism in rat and human plasma. Biol. Pharm. Bull. 23(4), 427–431.
• Matuszek B., Lenart-Lipińska M., Nowakowski A., 2007. Hormony inkretynowe w leczeniu cukrzycy typu 2 Część I: Wpływ insulinotropowych hormonów jelitowych (inkretyn) na metabolizm glukozy. Endokrynol. Pol. 58, 522–528.
• McIntosh C.H.S., Demuth H.-U., Pospisilik J.A., Pederson R., 2005. Dipeptidyl peptidase IV inhibitors: how do they work as new antidiabetic agents? Regul. Pept. 128, 159–65.
• Minkiewicz P., Dziuba J., Darewicz M., Iwaniak A., Dziuba M., Nałęcz D., 2008. Food peptidomics. Food Technol. Biotechnol. 46, 1–10.
• Mkele G., 2013. Dipeptidyl peptidase-4 inhibitors: Their role in the management of type 2 diabetes. S. Afr. Fam. Pr. 55, 508–510.
• Nakamura K., Oe H., Kihara H., Shimada K., Fukuda S., Watanabe K., Takagi T., Yunoki K., i in., 2014. DPP-4 inhibitor and alpha-glucosidase inhibitor equally improve endothelial function in patients with type 2 diabetes: EDGE study. Cardiovasc. Diabetol. 13: 110. Pobrano z: http://www.cardiab.com/content/13/1/110.
• Nakashima Y., Arihara K., Sasaki A., Mio H., Ishikawa S., Itoh M., 2002. Antihypertensive activities of peptides derived from porcine skeletal muscle myosin in spontaneously hypertensive rats. J. Food Sci. 67, 434–437.
• Nongonierma A.B., FitzGerald R.J., 2013. Dipeptidyl peptidase IV inhibitory and antioxidative properties of milk protein-derived dipeptides and hydrolysates. Peptides 39, 157–63.
• Pacholczyk M., Ferenc T., Kowalski J., 2008. Zespół metaboliczny. Część III: postępowanie prewencyjne i terapeutyczne w zespole metabolicznym. Postepy Hig. Med. Dośw. 62, 559– 570.
• Patil P., Mandal S., Tomar S.K., Anand S., 2015. Food protein-derived bioactive peptides in management of type 2 diabetes. Eur. J. Nutr. 54, 863–880.
• Pripp A.H., 2008. Effect of peptides derived from food proteins on blood pressure: a meta-analysis of randomized controlled trials. Food Nutr. Res. 52, 1–9.
• Ryan J.T., Ross R.P., Bolton D., Fitzgerald G.F., Stanton C., 2011. Bioactive peptides from muscle sources: Meat and fish. Nutrients 3, 765–791.
• Sarmadi B.H., Ismail A., 2010. Antioxidative peptides from food proteins: a review. Peptides 31, 1949–56.
• Silva S. V., Malcata F.X., 2005. Caseins as source of bioactive peptides. Int. Dairy J. 15, 1–15.
• Szczepaniak A., Czekalska B., Glura M., Stankowiak-Kulpa H., Grzymisławski M., 2009. The prevalence of metabolic syndrome and associated signs in 30–65 years old people from lubuskie province. Now. Lek. 78, 3–7.
• Umezawa H., Aoyagi T., Ogawa K., Naganawa H., Hamada M., Takeuchi T., 1984. Diprotins A and B, inhibitors of dipeptidyl aminopeptidase IV, produced by bacteria. J. Antibiot. (Tokyo). 37, 422–425.
• Velarde-Salcedo A.J., Barrera-Pacheco A., Lara-González S., Montero-Morán G.M., Díaz-Gois A., González de Mejia E., Barba de la Rosa A.P., 2013. In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins. Food Chem. 136, 758–64.
• Wang Y., Landheer S., van Gilst W.H., van Amerongen A., Hammes H.P., Henning R.H., Deelman L.E., Buikema H., 2012. Attenuation of renovascular damage in Zucker diabetic fatty rat by NWT-03, an egg protein hydrolysate with ACE- and DPP4-inhibitory activity. PLoS One 7, 1–11.
• Wasilewska J., Sienkiewicz-Szłapka E., Kuźbida E., Jarmołowska B., Kaczmarski M., Kostyra E., 2011. The exogenous opioid peptides and DPPIV serum activity in infants with apnoea expressed as apparent life threatening events (ALTE). Neuropeptides 45, 189–195.
• WHO, 2014. European food and nutrition action plan 2015–2020. Pobrano z: http://www.euro.who. int/__data/assets/pdf_file/0008/253727/64wd14e_FoodNutAP_140426.pdf?ua=1.
• Yu Z., Yin Y., Zhao W., Liu J., Chen F., 2012. Anti-diabetic activity peptides from albumin against α-glucosidase and α-amylase. Food Chem. 135, 2078–2085.
• Yu Z., Yin Y., Zhao W., Yu Y., Liu B., Liu J., Chen F., 2011. Novel peptides derived from egg white protein inhibiting alpha-glucosidase. Food Chem. 129, 1376–1382.
• Zambrowicz A., Pokora M., Setner B., Dąbrowska A., Szołtysik M., Babij K., Szewczuk Z., Trziszka T., Lubec G., Chrzanowska J., 2015. Multifunctional peptides derived from an egg yolk protein hydrolysate: isolation and characterization. Amino Acids 47, 369–380.