Assistant Professor Department of Botany BIOACTIVE PEPTIDES CONTENT INTRODUCTION PROTEIN PEPTIDES BIOACTIVE PEPTIDES PRODUCTION OF BIOACTIVE PEPTIDES ENZYMZTIC DIGESTION EFFECTS ON HEALTH AND RESOURCE ID: 1040392
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1. Bioactive PeptidesDr. Rakesh PandeyAssistant ProfessorDepartment of Botany
2. BIOACTIVE PEPTIDES
3. CONTENTINTRODUCTIONPROTEINPEPTIDES BIOACTIVE PEPTIDESPRODUCTION OF BIOACTIVE PEPTIDESENZYMZTIC DIGESTIONEFFECTS ON HEALTH AND RESOURCEREFERENCE
4. INTRODUCTIONPROTEINA protein is the extremely complex substance (macromolecule).That consists of amino acid residues joined by peptides bond.It is present in all living things .Protein play a major role in the body(functional ,structural etc.).PEPTIDESPeptides are short chains of A.as. linked by peptides bond .Oligopeptides :- chains of fewer than 10-15 amino acids.Polypeptides :- chains of fewer than 20-50 amino acids.
5. BIOACTIVE PEPTIDESOrganic substance.Specific protein fragment(2-20 a.as fragments) .That are active after the enzymatic release.They interact with receptors to regulate the body function.
6. PRODUCTION OF BIOACTIVE PEPTIDESENZYMATIC HYDROLYSISMICROBIAL FERMENTATIONInvolves Enzymatic systemUtilizes food protein as raw material Involve bacteria 37*c 24h
7. ENZYMATIC DIGESTIONProtein sourceTreatment Peptide Activity Casein Trypsin Trypsin –chymotrypsinpepsinPhe –phe-val-ala-proVal-glu-pro-Ile-Pro-Tyr-Gly-Leu-PheTyr-Phe-Tyr-Pro-Glu-LeuACE-inhibitionImmunomodulaterWheat germAlkaline proteaseIle-Val-TyrACE-inhibition AntihypertensiveChickenThermolysin Ile-Lys-TrpLeu-Lys-ProACE-inhibitionAntihypertensive Rice albuminTrypsin Gly-Tyr-Pro-Met-Tyr-Pro-Leu-Pro-ArgIleum contracting Immunomodulater
8. ENZYMATIC HYDROLYSISSelection of food protein sourceEnzymatic hydrolysisInactivation of enzymeschromatographySize exclusion RP-HPLCIon-exchangePost hydrolysis processingultrafiltrationAnion exchangeCation exchangePurification Bioactive peptide
9. MICROBIAL FERMENTATIONpasteurizedMilk cooledInoculatedStarter culture37*c for at least 24hUnhydrolyzed casein are precipitatedOnce fermentation has endedCulture bacteria :- L. helveticus, S.cerevisiaeStreptococcus thermophilusWith an alkali solutionPH :- 4.6(PI :- casein)Filtration Bioactive peptides
10. Sources
11. EFFECT ON HEALTH
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13. REFRENCER.E. Aluko, Functional Foods and Nutraceutical , Food Science Text Series ,DOI 10.1007/978 -1 -4614 -3480 -1_3 , c Springer Science + Business Media , LLC 2012 , Page no. 37 – 61.H. Korhonen*and A. Pihlanto , 2003 , Food – derived Bioactive Peptide -- Opportunities for Designing Future Foods , Current Pharmaceutical Design , 1297 – 1308 , Page no. 1297 – 1308.H. Korhonen * , A. Pihlant , 2006 , Bioactive peptides : production and Functionality , International Dairy Journal 16 , 945 – 960 , Page no. 946 – 956.This content is only for educational purposes.