Bioactive Peptides from Food

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), and Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021).Semih Ötleş, M.Sc, Ph.D.A native of Izmir, Turkey, Professor Otles obtained his B.Sc. degree from the Department of Food Engineering (Ege University) in 1980. During his assistantship at Ege University, in 1985, he received a M.S. in Food Chemistry, and in 1989, after completing his thesis research on the instrumental analysis and chemistry of vitamins in foods he received a Ph.D. in Food Chemistry from Ege University. In 1991-92, he completed postdoctoral training on meat proteins including OECD – Postdoctoral Fellowship, in the Research Center Melle at Gent University, Belgium. Afterword, he joined the Department of Food Engineering at Ege University as a scientist of Food Chemistry, being promoted to Associate Professor in 1993 and to Professor in 2000. He was Vice Dean at Engineering Faculty (2003-2009), Head of the Department of Nutrition and Dietetics (2008-2011), and Vice Rector in Ege University (2012-2016). The research activities of Professor Otles have been focused on instrumental methods of food analysis. Otles began a series of projects on the separation and instrumental analysis techniques, first for analysis of vitamins in foods, then protein chemistry, carbohydrates, carotenoids, proteomics, and most recently bioactive peptides. Other activies span the fields of instrumental food analysis like UPLC, GC, GC/MS, LC/MS/MS analysis, hyphenated techniques, soy chemistry, aromatics, medical & functional foods and nutraceutical chemistry. Included are multiresidue analysis of various foods, n-3 fatty acids in fish oils, and medical & functional foods.

• ContentsSeries Preface ixPreface xiAbout the Editors xiiiList of Contributors xvSECTION 1 BIOACTIVE PEPTIDESChapter 1 Bioactive Peptides: An Overview 3Alessandro Colletti and Arrigo F.G. CiceroSECTION 2 SOURCES OF BIOACTIVE PEPTIDESChapter 2 Bioactive Peptides from Algae 31Rahel Suchintita Das, Brijesh K. Tiwari, and Marco Garcia-VaqueroChapter 3 Meat 55Sajad Ahmad Mir, Zahida Naseem, Danish Rizwan, and Farooq Ahmad MasoodiChapter 4 Dairy Products 75Fernanda Gobbi Amorim, Larissa Zambom Côco, FrancielleAlmeida Cordeiro, Bianca Prandi Campagnaro, and Rafaela AiresChapter 5 Seafood 97Jesús Aarón Salazar Leyva, Rosa Stephanie Navarro Peraza,Israel Benítez García, Emmanuel Martínez Montaño, andIdalia Osuna RuízChapter 6 Cereals 129Hitomi KumagaiChapter 7 Soybean 141Toshihiro NakamoriChapter 8 Bioactive Peptides in Pulses 153Anne Pihlanto, Elena Maestri, Markus Nurmi, Nelson Marmiroli,and Minna KahalaChapter 9 Other Nonconventional Sources 181Semih Ötleş and Vasfiye Hazal ÖzyurtSECTION 3 FROM PROTEINS TO PEPTIDESChapter 10 Enzymatic Hydrolysis of Proteins 189Mohammad Zarei, Belal J. Muhialdin, Kambiz Hassanzadeh,Chay Shyan Yea, and Raman AhmadiChapter 11 Protein Hydrolysates in Animal Nutrition: IndustrialProduction, Bioactive Peptides, and Functional Significance 209Yongqing Hou, Zhenlong Wu, Zhaolai Dai, Genhu Wang, and Guoyao WuChapter 12 Fermentation Process: The Factory of Bioactive Peptides 233Belal J. Muhialdin, Mohammad Zarei, Kambiz Hassanzadeh,Chay Shyan Yea, and Raman AhmadiChapter 13 Subcritical Water Extraction and Microwave-Assisted Extraction 259Leo M.L. NolletChapter 14 Fractionation and Purification of Bioactive Peptides 267Chay Shyan Yea, Raman Ahmadi, Mohammad Zarei, and Belal J. MuhialdinSECTION 4 ANALYSIS OF BIOACTIVE PEPTIDESChapter 15 Liquid Chromatography-Mass Spectrometry (LC-MS)Analysis of Bioactive Peptides 301Evelien Wynendaele, Kevin Van der Borght, Nathan Debunne,and Bart De SpiegeleerChapter 16 Bioinformatic Analysis 321Semih Ötleş, Bahar Bakar, and Burcu Kaplan TürközSECTION 5 CHEMICAL SYNTHESIS OF PEPTIDESChapter 17 Chemical Synthesis of Peptides 349Javed Ahamad, Raja Kumar Parabathina, and Javed AhmadSECTION 6 FUNCTIONS OF BIOACTIVE PEPTIDESChapter 18 Antihypertensive Activity 365Ritam Bandopadhyay, Pragya Shakti Mishra, and Awanish MishraChapter 19 Bioactive Peptides in Neurodegenerative Diseases 391Kambiz Hassanzadeh, Marco Feligioni, Mohammad Zarei,Belal J. Muhialdin, Rita Maccarone, Massimo Corbo, and Lucia BuccarelloChapter 20 Antimicrobial Activity of Bioactive Peptides and TheirApplications in Food Safety: A Review 415Mohammad Hossein Maleki, Hooman Jalilvand Nezhad, NimaKeshavarz Bahadori, Milad Daneshniya, and Zahra LatifiChapter 21 Opioid Activity 427Sureal Ahmad Sheikh, Pragya Shakti Mishra, RitamBandopadhyay, and Awanish MishraChapter 22 Immunomodulating Activity 441Lourdes Santiago-López, A. Alejandra López-Pérez, Lilia M.Beltrán-Barrientos, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, and Aarón F. González-CórdovaChapter 23 Bioactive Peptides: Cytomodulatory Activity 461Carlotta Giromini and Mariagrazia CavalleriChapter 24 Other Biological Functions 485Leo M.L. NolletSECTION 7 REGULATORY STATUS OF BIOACTIVE PEPTIDESChapter 25 Regulatory Status of Bioactive Peptides 509Faraat Ali and Javed AhmadIndex 521