Novel Proteins for Food, Pharmaceuticals, and Agriculture

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources

Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors--noted experts in the field--discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets.

The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text:

• Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources

• Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal

• Reviews the sustainability of protein sources and restrictions that exist concerning development

• Offers ideas for creating an innovative and enterprising economy that is built on recent developments

• Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications

Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

Auteur

DR MARIA HAYES, Food BioSciences Department, Teagasc Food Research Centre, Dublin, Ireland.

Texte du rabat
A groundbreaking text that highlights the various sources, applications, and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals, and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributorsnoted experts in the fielddiscuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal, and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text:

• Puts the focus on the various sources, applications, and advancements concerning proteins from novel and traditional sources
• Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal
• Reviews the sustainability of protein sources and restrictions that exist concerning development
• Offers ideas for creating an innovative and enterprising economy that is built on recent developments
• Details the potential to exploit key market opportunities in sports, infant and elderly nutrition, and techno-functional protein applications. Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, *Novel Proteins for Food, Pharmaceuticals, and Agricultur*e offers an essential guide to the sources, applications, and most recent developments of the proteins from both innovative and traditional sources.

Contenu
List of Contributors xv

About the Editor xix

Preface xxi

1 Biological Roles and Production Technologies Associated with Bovine Glycomacropeptide 1
*Shane Feeney, Lokesh Joshi, and Rita M. Hickey*

1.1 Introduction 1

1.2 Biological Properties Associated with Glycomacropeptide 2

1.2.1 Management of Phenylketonuria 2

1.2.2 AntiInfective Properties 4

1.2.3 Prebiotic 5

1.2.4 Immunomodulatory Activities Associated with GMP 6

1.2.4.1 Inflammation and Allergy 6

1.2.4.2 Colitis 7

1.2.5 Satiety 7

1.2.6 Anticarcinogenic 8

1.3 Glycomacropeptide Production 8

1.3.1 Thermal Treatment and Ethanol Precipitation 9

1.3.2 Complexation 9

1.3.3 Aqueous TwoPhase Systems 10

1.3.4 Ultrafiltration 11

1.3.5 Chromatography 12

1.3.5.1 Gel Filtration 12

1.3.5.2 Affinity 12

1.3.5.3 Hydrophobic Interaction 12

1.3.5.4 Ion Exchange 13

1.4 Detection of Glycomacropeptide 15

1.4.1 Chromatography 15

1.4.2 Capillary Electrophoresis 16

1.4.3 SDSPAGE 16

1.4.4 Colorimetric 16

1.4.5 Immunological 16

1.5 Conclusion 17

References 17

2 Meat Proteins as a Potential Source of Bioactive Ingredients for Food and Pharmaceutical Use 29
*Carlos Alvarez Garcia and Ismael Marcet Manrique*

2.1 Introduction 29

2.2 ProteinBased Bioactive Compounds 30

2.2.1 Peptides Generated by Enzymatic Hydrolysis 30

2.2.2 Peptides Generated in Processed Meat 33

2.2.3 Naturally Occurring Biopeptides 35

2.3 Potential Applications 36

2.4 Challenges 37

2.4.1 Technical Challenges 37

2.4.2 Legal Challenges 41

2.4.3 Consumer Challenges 42

2.5 Conclusion 43

References 44

3 Human Gastrointestinal Endogenous Proteins: A Recently Discovered Source of Gut Modulatory Peptides 51
*Lakshmi A. Dave*

3.1 Introduction 51

3.2 A Summary of Current Knowledge Regarding GEPderived Bioactive Peptides 56

3.2.1 In Silico Evidence for the Presence and Release of Bioactive Peptide Motifs from GEP 56

3.2.2 In Silico and In Vitro Data on Novel GEPDerived Bioactive Peptides 57

3.2.3 In Vitro Release of GEPDerived Bioactive Peptides 57

3.2.4 Preliminary In Vivo Evidence for Bioactive Peptides from Porcine GEP 58

3.3 Implications of the Above Findings Regarding GEP as a Source of Bioactive Peptides 58

3.3.1 Classification of Bioactive Peptides 58

3.4 Bioactive Potential of GEP is Comparable to That of Dietary Proteins 59

3.5 The Site of Secretion of GEP Affects its Bioactive Potential 59

3.6 Digestion of GEP may Generate Numerous Peptides with Multiple Bioactivities 60

3.7 Novel Bioactive Peptides from GEP 61

3.7.1 Systemic Effects of Bioactive Peptides from GEP 61

3.7.2 Generation of Bioactive Peptides from GEP in In Vivo Systems 62

3.8 Important Considerations While Predicting the Behaviour of GEPin the Human GIT: Correlating In Vitro and In Vivo Studies 62

3.8.1 Gut Microbiota Influences Generation of Bioactive Peptides 62

3.8.2 Epithelial Cells as a Source of Bioactive Peptides in the GIT 63

3.8.3 Structural Aspec…