Bioactive peptides in foods

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Johannes Saarinen
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1 Bioactive peptides in foods Per Saris Department of Food and Environmental Sciences Viikki Biocenter Faculty of Agriculture and Forestry 9 th Annual ScanBalt Forum 2010 Healthy future September 22-24, 2010, Tallinn, Estonia Maatalous-metsä tieteellinen tiedekunta Faculty of Agriculture and Forestry

Healthy future September 22-24, 2010, Tallinn, Estonia Maatalous-metsä tieteellinen

2 University of Helsinki Founded in Turku 1640, Helsinki in 1828 Main functions are research, teaching and societal interaction Two official languages, teaching provided also in English degree students Staff 7 300, of which are researchers and teachers Functions in four campuses in Helsinki and in 20 other places in Finland

40 000 degree students Staff 7 300, of which 4 700 are researchers and teachers Functions in

3 Four campuses Maatalous-metsätieteellinen tiedekunta

4 Viikki Campus Maatalous-metsätieteellinen tiedekunta

5 Bioactive peptides in foods What is it about?

6 Bioactive peptides in foods Bioactive

7 Bioactive peptides in foods Bioactive a peptide that can can cause an biological effect, bad or good

8 Bioactive peptides in foods What is a peptide?

9 A peptide is Peptides (from the Greekπεπτός, "digested" from πέσσειν "to digest") are short polymers of amino acids linked by peptide bonds. They have the same chemical structure as proteins, but are shorter in length. Wikipedia

10 Peptide versus protein Conventions One convention is that those peptide chains that are short enough to be made synthetically from the constituent amino acids are called peptides rather than proteins Another convention places an informal dividing line at approximately 50 amino acids in length (some people claim shorter lengths). This definition is somewhat arbitrary. Long peptides, such as the amyloid beta peptide linked to Alzheimer's disease, can be considered proteins; and small proteins, such as insulin, can be considered peptides

acids in length (some people claim shorter lengths). This definition is somewhat arbitrary.

11 Bioactive peptides in foods What is foods?

12 What is foods?

13 Foods contain peptides The peptide profile changes in the food upon storage

14 Foods contain peptides The peptide profile of foods changes during digestion

15 Effects of food peptides Good effects Bad effects

16 Bioactive peptides act via the intestine S layer protein A of Lactobacillus acidophilus NCFM regulates immature dendritic cell and T cell functions. Konstantinov ym PNAS 105,

dendritic cell and T cell functions. Konstantinov ym 2008.

17 Good effect of food peptides Peptides lowering blood pressure from Valio, Finland from Calpis, Japan

18 Peptides lowering blood pressure They contain Val-Pro-Pro and Ile-Pro-Pro (VPP and IPP) They are formed fromβ-casein by the proteolytic activity of Lactobacillus helveticus peptide drink placebo VPP and IPP inhibit ACE Time (months) Tuomolehto et al.,

Lactobacillus helveticus peptide drink placebo VPP and IPP inhibit ACE

19 VPP and IPP inhibit ACE Angiotensiini I Angiotensiini II contraction verisuonia of supistava blood vessels ACE EC Bradykiniini verisuonia rentouttava relaxation of blood vessels non-effective Tehottomat hajoamistuotteet degradation products ACE = angiotensin ACE is a protease and high activity leads to high blood pressure VPP and IPP inhibit ACE

1 Bradykiniini verisuonia rentouttava relaxation of blood vessels non-effective Tehottomat

20 Ways to release bioactive peptides from proteins Enzymes Chemical treatment Physical treatment

21 Utilization of databases for designed release Proteins IProClass Enzymes Expasy Enzyme MEROPS Database of bioactive peptides BIOPEP

22 Release of ACE-inhibiting peptides Termolysin digests when P1 = Leu, Val, Ile, Phe P2 P1 P1 P2 Proline oligopeptidase digests when P1 = Pro Together they release (in theory) ACEinhibiting peptides

23 Bad effects of bioactive peptides Celiacia from reactions to gluten derived from prolamins of wheat, rye or barley gluteeni on Terve suolinukka Healthy intestine off Tuhoutunut suolinukka KUVA: M A R K KU M Ä K I celiacic intestine Wieser & Koehler

24 The unhealthy structures of gluten contain much proline (P) and glutamine (Q) Peptidi Sekvenssi Alkuperä Jakso 33-mer LQLQPFPQPQLPYPQPQLPYPQPQLPYPQP QPF α-2 gliadiini mer FLQPQQPFPQQPQQPYPQQPQQPFPQ γ-5 gliadiini mer LQPQQPFPQQPQQPYPQQPQ γ-5 gliadiini mer QQQQPPFSQQQQSPFSQQQQ Gluteniini 19-mer LGQQQPFPPQQPYPQPQPF A-gliadiini mer QLQPFPQPELPYPQPQS A-gliadiini mer VQGQGIIQPQQPAQL γ-gliadiini 15-mer QQPPFSQQQQQPLPQ Gluteniini 14-mer PQPQLPYPQPQLPY α-2 gliadiini mer LGQQQPFPPQQPY A-gliadiini mer FSQPQQQFPQPQ γ-5 gliadiini

25 Less than 9-mers of gluten are not immunoreactive Hartmann et al

26 Sour dough with rye malt 99.5 % of the prolaminin was degraded Rye meal CA 30 C LS 8 DSM GshR TMW CA 37 C Rye malt CA 30 C LS 8 DSM GshR TMW CA 37 C Sour dough prolaminin mg/kg Sour dough with rye malt Loponen et al. J. Agric. Food Chem. 2009, 57:

28 Bioactive peptide into food using starters/probiotics

29 30 % of human milk contains nisin producers

30 Others continued J Hum Lact 2008; 24; 311 Leonides Fernández, Susana Delgado, Helena Herrero, Antonio Maldonado and Juan M. Rodríguez The Bacteriocin Nisin, an Effective Agent for the Treatment of Staphylococcal Mastitis During Lactation

31 Soy yogurt was made containing bioactive peptide nisin (E234)

32 Bioactive peptides into food using genetic modification Starters and probiotics are modified to produce bioactive peptides or proteolytic activity Great potential!!!!!!!!!!

33 Shooting at long range

34 Shooting at close range

35 Shooting at close range Inhibition of foodborne pathogens by recombinant, pathogen-binding, bacteriocin- producing lactic acid bacteria L. monocytogenes (GFP) + L. lactis (CBD A500) or Lb. plantarum (CBD A500) LPxTG ss usp45 6xHis P45 CBD prtp CW-anchor The CBD surface display cassette. Cleavage and sortase-mediated covalent linkage to cell-wall

36 Survival of Listeria after 8 h incubation in PBST (ph 7) mixed with L. lactis strains Listeria + L. lactis Vector CBD A500 WT Nisin CBD A500 + Nisin

37 3.0 x x x 10 8 Listeria + Lc. lactis MG1363(CBD A500) Lb. plantarum ALC-01 Lb. plantarum ALC-01(CBD A500) Pediocin producer Pediocin producer + binding Listeria

38 Acknowledgements PhD Timo Takala PhD Hanan Abbas Hilmi PhD students Ruiqing Li Yurui Li Shanna Liu Kari Kylä-Nikkilä Collaborator: Prof. Martin Loessner, Switzerland Dr. Jussi Loponen for his figures

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