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Biologically Active Peptides
From Basic Science to Applications for Human Health
- 1st Edition - June 17, 2021
- Editors: Fidel Toldra, Jianping Wu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 3 8 9 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 1 4 3 8 - 1
Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contribut… Read more
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Request a sales quoteBiologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide science, structure-activity relationships, best practices for their study and production, and their applications. In the interdisciplinary field of bioactive peptides, this book bridges the gap between basic peptide chemistry and human physiology, while reviewing recent advances in peptide analysis and characterization. Methods and technology-driven chapters offer step-by-step guidance in peptide preparation from different source materials, bioactivity assays, analysis and identification of bioactive peptides, encoding bioactive peptides.
Later, applications across disease areas and medical specialties are examined in-depth, including the use of bioactive peptides in treating obesity, diabetes, osteoporosis, mental health disorders, food allergies, and joint health, among other disorders, as well as bioactive peptides for sensory enhancement, sports and clinical nutrition, lowering cholesterol, improving cardiovascular health, and driving advances in biotechnology.
- Discusses the latest advances in bioactive peptide chemistry, functionality and analysis
- Offers step-by-step instruction in applying new technologies for peptide extraction, protection, production and encoding, as well as employing bioactive peptide sequencing and bioactivity assays in new research
- Effectively links basic peptide chemistry, human biology and disease
- Features chapter contributions from international experts across disciplines and applications
1. Bioactive peptides in health and disease: An overview
Fereidoon Shahidi and JuDong Yeo
2. Enzymatic mechanisms for the generation of bioactive peptides
Fidel Toldra and Leticia Mora
3. Methodologies: Novel technologies in bioactive peptides production and stability
Aida Jimena Velarde-Salcedo, Antonio de Leon-Rodríguez, Gabriela Vazquez-Rodríguez and Ana Paulina Barba de la Rosa
4. Methodologies for extraction and separation of short-chain bioactive peptides
Andrea Cerrato, Sara Elsa Aita, Carmela Maria Montone, Laura Capriotti, Susy Piovesana and Aldo Lagana
5. Methodologies for peptidomics: Identification and quantification
Leticia Mora and Fidel Toldra
6. Methodologies for bioactivity assay: Biochemical study
Miryam Amigo-Benavent, Mohammadreza Khalesi, Ganesh Thapa and Richard Fitzgerald
7. Methodologies for bioactivity assay: Cell study
Nan Shang, Khushwant Singh Bhullar and Jianping Wu
8. Methodologies for bioactivity assay: Animal study
Feiran Xu and Elvira Gonzalez de Mejia
9. Methodologies for bioavailability assessment
Kenji Sato
10. Methodologies for Studying the Structure-function Relationship of Food-derived Peptides with Biological
Activities
Advaita Ganguly, Kumakshi Sharma, Kaustav Majumder
11. Methodologies for study of Mechanisms of action: Biochemistry approach
Mitsuru Tanaka and Toshiro Matsui
12. Methodologies for study of Mechanisms of action: Multi-omic approach
Hua Zhang and Yoshinori Mine
13. Methodologies for study of mechanisms of action: Gene editing approach
Khushwant Singh Bhullar, Nan Shang and Jianping Wu
14. Databases of bioactive peptides
Anna Iwaniak, Małgorzata Darewicz and Piotr Minkiewicz
15. Technologies for bioactive peptides protection and delivery
Xiaohong Sun, Ogadimma D. Okagu, and Chibuike C. Udenigwe
16. Plant sources of bioactive peptides
Vermont P. Dia
17. Generation of Bioactivities from Proteins of Animal Sources by Enzymatic Hydrolysis and the Maillard Reaction
Keizo Arihara, Issei Yokoyamaa and Motoko Ohata
18. Sustainable alternative sources of bioactive peptides
José E. Aguilar-Toala, Felicia G. Hall, Uriel Urbizo-Reyes, and Andrea M. Liceaga
19. Applications in nutrition: Mineral-binding
Sarah El Hajji, Tatiana Sepúlveda-Rincon, Cedric Paris, Tristan Giraud, Gizella Csire, Loic Stefan, Katalin Selmeczi, Jean-Michel Girardet, Stéphane Desobry, Said Bouhallab, Laurence Muhr, Caroline Gaucher and Laetitia Canabady-Rochelle
20. Applications in nutrition: Clinical nutrition
Wen-Ying Liu, Liang Chen, Ying Wei, Guo-Ming Li, Yan Liu, Yu-Chen Wang, Yu-Qing Wang, Xiu-Yuan Qin, Xin-Yue Cui, Rui-Zeng Gu and Jun Lu
21. Applications in nutrition: Sport nutrition
Jan Kohl, Simon Jerger, Daniel König, and Christoph Centner
22. Applications in nutrition: Cholesterol lowering activity
Carmen Lammi, Carlotta Bollati, Gilda Aiello and Anna Arnoldi
23. Applications in nutrition: Peptides as taste enhancers
Yu Fu, Mohammad Sadiq Amin, Qian Li, Kathrine H. Bak and Rene Lametsch
24. Applications in medicine: Cardiovascular benefit (ACE and renin inhibitory peptides)
Rotimi Aluko
25. Applications in medicine: Diabetes prevention (hypoglucemic peptides)
Forough Jahandideh and Jianping Wu
26. Applications in medicine: Obesity (including satiety control)
Alina Kondrashina, Shauna Heffernan, Nora O’Brian, Linda Giblin
27. Food-derived osteogenic peptides towards osteoporosis
Ming Du, Zhe Xu, Hui Chen, Fengjiao Fan, Pujie Shi and Di Wu
28. Applications in medicine: Mental health
Yorick Janssens, Evelien Wynendaele, Kurt Audenaert, and Bart De Spiegeleer
29. Applications in medicine: Food allergy
Hitomi Kumagai
30. Applications in medicine: Joint health
Ezequiel R. Coscueta, María Emilia Brassesco, Patrícia Batista, Sandra Borges and Manuela Pintado
31. Applications in food technology: Antimicrobial peptides
En Huang, Walaa E. Hussein, Emily P. Campbell
- No. of pages: 818
- Language: English
- Edition: 1
- Published: June 17, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128213896
- eBook ISBN: 9780128214381
FT
Fidel Toldra
Prof. Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Affiliations and expertise
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), SpainJW
Jianping Wu
Jianping Wu, PHD is a Professor at the Department of Agricultural, Food and Nutritional Science of University of Alberta. His research aims to understand the structure and activity relationships of food protein derived bioactive peptides. He has published over 180 peer-reviewed papers at international journals, 15 invited book chapters, 1 edited book (in press), over 170 scientific presentations and ~80 no-scientific presentations, and 10 patents/applications. He is a Member of Cardiovascular Research Center of the Faculty of Medicine and Dentistry at the University of Alberta (since 2010), and Chair of Protein and Co-Products Division of American Oil Chemist Society (2016-2018).
Affiliations and expertise
Professor, Agricultural, Food Proteins and Bioactive Peptides, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, CanadaRead Biologically Active Peptides on ScienceDirect