Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays

Background: Food proteins are a source of hydrolysates with potentially useful biological attributes. Bioactive peptides from food-derived proteins are released from hydrolysates using exogenous industrial processes or endogenous intestinal enzymes. Current in vitro permeability assays have limitati...

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Autores principales:	Muhammad Mustafa Abeer, Sanja Trajkovic, David J. Brayden
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Oral peptide delivery Nutraceuticals Oral peptide hydrolysates Food-derived peptides Oral peptide bioavailability Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/98c93f7df63b4a68a82e6ee9633a2460
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spelling	oai:doaj.org-article:98c93f7df63b4a68a82e6ee9633a24602021-11-14T04:29:08ZMeasuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays0753-332210.1016/j.biopha.2021.112275https://doaj.org/article/98c93f7df63b4a68a82e6ee9633a24602021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S0753332221010593https://doaj.org/toc/0753-3322Background: Food proteins are a source of hydrolysates with potentially useful biological attributes. Bioactive peptides from food-derived proteins are released from hydrolysates using exogenous industrial processes or endogenous intestinal enzymes. Current in vitro permeability assays have limitations in predicting the oral bioavailability (BA) of bioactive peptides in humans. There are also difficulties in relating the low blood levels of food-derived bioactive peptides detected in preclinical in vivo models to pharmacodynamic read-outs relevant for humans. Scope and approach: In this review, we describe in vitro assays of digestion, permeation, and metabolism as indirect predictors of the potential oral BA of hydrolysates and their constituent bioactive peptides. We discuss the relationship between industrial hydrolysis processes and the oral BA of hydrolysates and their peptide by-products. Key findings: Hydrolysates are challenging for analytical detection methods due to capacity for enzymatic generation of peptides with novel sequences and also new modifications of these peptides during digestion. Mass spectrometry and peptidomics can improve the capacity to detect individual peptides released from complex hydrolysates in biological milieu.Muhammad Mustafa AbeerSanja TrajkovicDavid J. BraydenElsevierarticleOral peptide deliveryNutraceuticalsOral peptide hydrolysatesFood-derived peptidesOral peptide bioavailabilityTherapeutics. PharmacologyRM1-950ENBiomedicine & Pharmacotherapy, Vol 144, Iss , Pp 112275- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Oral peptide delivery Nutraceuticals Oral peptide hydrolysates Food-derived peptides Oral peptide bioavailability Therapeutics. Pharmacology RM1-950
spellingShingle	Oral peptide delivery Nutraceuticals Oral peptide hydrolysates Food-derived peptides Oral peptide bioavailability Therapeutics. Pharmacology RM1-950 Muhammad Mustafa Abeer Sanja Trajkovic David J. Brayden Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
description	Background: Food proteins are a source of hydrolysates with potentially useful biological attributes. Bioactive peptides from food-derived proteins are released from hydrolysates using exogenous industrial processes or endogenous intestinal enzymes. Current in vitro permeability assays have limitations in predicting the oral bioavailability (BA) of bioactive peptides in humans. There are also difficulties in relating the low blood levels of food-derived bioactive peptides detected in preclinical in vivo models to pharmacodynamic read-outs relevant for humans. Scope and approach: In this review, we describe in vitro assays of digestion, permeation, and metabolism as indirect predictors of the potential oral BA of hydrolysates and their constituent bioactive peptides. We discuss the relationship between industrial hydrolysis processes and the oral BA of hydrolysates and their peptide by-products. Key findings: Hydrolysates are challenging for analytical detection methods due to capacity for enzymatic generation of peptides with novel sequences and also new modifications of these peptides during digestion. Mass spectrometry and peptidomics can improve the capacity to detect individual peptides released from complex hydrolysates in biological milieu.
format	article
author	Muhammad Mustafa Abeer Sanja Trajkovic David J. Brayden
author_facet	Muhammad Mustafa Abeer Sanja Trajkovic David J. Brayden
author_sort	Muhammad Mustafa Abeer
title	Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
title_short	Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
title_full	Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
title_fullStr	Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
title_full_unstemmed	Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
title_sort	measuring the oral bioavailability of protein hydrolysates derived from food sources: a critical review of current bioassays
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/98c93f7df63b4a68a82e6ee9633a2460
work_keys_str_mv	AT muhammadmustafaabeer measuringtheoralbioavailabilityofproteinhydrolysatesderivedfromfoodsourcesacriticalreviewofcurrentbioassays AT sanjatrajkovic measuringtheoralbioavailabilityofproteinhydrolysatesderivedfromfoodsourcesacriticalreviewofcurrentbioassays AT davidjbrayden measuringtheoralbioavailabilityofproteinhydrolysatesderivedfromfoodsourcesacriticalreviewofcurrentbioassays
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Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays

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