By Yoshinori Mine, Eunice Li-Chan, Bo Jiang
Bioactive Proteins and Peptides as useful meals and Nutraceuticals highlights fresh advancements of nutraceutical proteins and peptides for the advertising of human healthiness. The publication considers basic recommendations and structure-activity relatives for the main periods of nutraceutical proteins and peptides. insurance contains useful proteins and peptides from various assets together with: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The foreign panel of specialists from and academia additionally reports present purposes and destiny possibilities in the nutraceutical proteins and peptides sector.Content:
Chapter 1 Biologically lively foodstuff Proteins and Peptides in future health: an summary (pages 3–11): Yoshinori Mine, Eunice C.Y. Li?Chan and Bo Jiang
Chapter 2 Anti?inflammatory/Oxidative pressure Proteins and Peptides (pages 13–27): Denise younger and Yoshinori Mine
Chapter three Antioxidant Peptides (pages 29–42): Youling L. Xiong
Chapter four Antihypertensive Peptides and Their Underlying Mechanisms (pages 43–54): Toshiro Matsui and Mitsuru Tanaka
Chapter five nutrients Protein–Derived Peptides as Calmodulin Inhibitors (pages 55–65): Rotimi E. Aluko
Chapter 6 Soy Protein for the Metabolic Syndrome (pages 67–85): Cristina Martinez?Villaluenga and Elvira Gonzalez de Mejia
Chapter 7 Amyloidogenic Proteins and Peptides (pages 87–99): Soichiro Nakamura, Takanobu Owaki, Yuki Maeda, Shigeru Katayama and Kosuke Nakamura
Chapter eight Peptide?Based Immunotherapy for meals allergic reaction (pages 101–119): Marie Yang and Yoshinori Mine
Chapter nine Gamma?Aminobutyric Acid (pages 121–133): Bo Jiang, Yuanxin Fu and Tao Zhang
Chapter 10 foodstuff Proteins or Their Hydrolysates as Regulators of Satiety (pages 135–148): Martin Foltz, Mylene Portier and Daniel Tome
Chapter eleven Health?Promoting Proteins and Peptides in Colostrum and Whey (pages 149–168): Hannu J. Korhonen
Chapter 12 useful meals items with Antihypertensive results (pages 169–177): Naoyuki Yamamoto
Chapter thirteen Secreted Lactoferrin and Lactoferrin?Related Peptides: perception into constitution and organic features (pages 179–202): Dominique Legrand, Annick Pierce and Joel Mazurier
Chapter 14 Bioactive Peptides and Proteins from Fish Muscle and Collagen (pages 203–223): Nazlin okay. Howell and Chitundu Kasase
Chapter 15 Animal Muscle?Based Bioactive Peptides (pages 225–231): Jennifer Kovacs?nolan and Yoshinori Mine
Chapter sixteen Processing and performance of Rice Bran Proteins and Peptides (pages 233–246): Rashida Ali, Frederick F. Shih and Mian Nadeem Riaz
Chapter 17 Bioactive Proteins and Peptides from Egg Proteins (pages 247–263): Jianping Wu, Kaustav Majumder and Kristen Gibbons
Chapter 18 Soy Peptides as useful nutrients fabrics (pages 265–271): Toshihiro Nakamori
Chapter 19 Bioactivity of Proteins and Peptides from Peas (Pisum sativum, Vigna unguiculata, and Cicer arietinum L) (pages 273–287): Bo Jiang, Wokadala C. Obiro, Yanhong Li, Tao Zhang and Wanmeng Mu
Chapter 20 Wheat Proteins and Peptides (pages 289–303): Hitomi Kumagai
Chapter 21 Peptidomics for Bioactive Peptide research (pages 305–324): Icy D'Siva and Yoshinori Mine
Chapter 22 In silico research of Bioactive Peptides (pages 325–340): Marta Dziuba and Bartlomiej Dziuba
Chapter 23 Flavor?Active homes of Amino Acids, Peptides, and Proteins (pages 341–358): Eunice C.Y. Li?Chan and Imelda W.Y. Cheung
Chapter 24 managed unencumber and supply know-how of Biologically energetic Proteins and Peptides (pages 359–382): Idit Amar?Yuli, Abraham Aserin and Nissim Garti
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Additional info for Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
Many strains of lactic acid bacteria (LAB) are known for their antioxidant activity. LAB-fermented goat milk has been shown to lower oxidative stress and alleviate atherogenicity in humans (Kullisaar Chapter 3 et al. 2003). LAB cultures used in yogurt fermentation are able to stabilize ROS and inhibit lipid peroxidation (Lin and Yen 1999). In order to identify and isolate the specific antioxidant LAB strains, Virtanen et al. (2007) screened 25 LAB strains using a milk whey fermentation model system.
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