Protein Digestion-Derived Peptides Chemistry, Bioactivity, and Health Effects

Langue : Anglais

Coordonnateurs : Martinez-Villaluenga Cristina, Hernandez-Ledesma Blanca

Couverture de l’ouvrage Protein Digestion-Derived Peptides

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Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects presents the latest international advances in fundamental and applied research on the impact of gastrointestinal digestion on the release of bioactive peptides from food sources. This book covers the fundamentals and applications of gastrointestinal digestion and absorption models as well as the impact of food matrices, their components and protein characteristics, and peptide bioaccessibility and bioavailability released during digestion. Developed for nutrition researchers, food scientists, and pharmaceutical scientists, this book is sure to be a welcomed for those who wish to understand the impact of peptides on chronic disease.

1. Fundaments and new advances on food protein digestomics2. Gastrointestinal digestion of food proteins as mean to release peptides with impact on human health3. Which are the digestion models used to reproduce gastrointestinal protein processes? A protocol for systematic review4. Oral bioaccessibility and bioavailability of protein hydrolysates and bioactive peptides derived from food sources5. The stability of food bioactive peptides in blood6. Effect of processing technologies on the digestibility of food proteins and release of bioactive peptides7. Clinical evidence on the health benefits of gastrointestinal digestion-derived peptides8. Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier9. In vitro dynamic digestion of model infant formulae as mean to release bioactive peptides10. Bioactive peptides from marine sources after simulated gastrointestinal digestion11. Bioactive peptides released from meat and meat products during gastrointestinal digestion12. Bioactive peptides released from egg proteins during gastrointestinal digestion13. Bioactive peptides released from proteins of major cereal crops during gastrointestinal digestion14. Bioactive peptides released from proteins of minor cereal crops during gastrointestinal digestion15. Bioactive peptides released from pseudocereals proteins during gastrointestinal digestion16. Bioactive peptides released from legumes during gastrointestinal digestion17. Bioactive peptides released from microalgae during gastrointestinal digestion18. Bioactive peptides released from seaweeds during gastrointestinal digestion19. Bioactive peptides released from insects during gastrointestinal digestion20. Bioactive peptides released from by-products during gastrointestinal digestion

Dr. Cristina Martínez-Villaluenga is a Research Scientist at the Spanish National Research Council (CSIC) since 2010 with particular expertise in the development of biotechnological innovations to maximize the health benefits of underexploited plant-derived foods for their application as nutraceuticals and functional ingredients. In addition, the elucidation of the mechanism of action of food compounds in disease prevention and management is other of her research goals. She has B.S. Degrees in Biology and Food Science and Technology from the Complutense University of Madrid (Spain). After receiving her Ph.D. from the Automoma University of Madrid in 2006, she was a Marie Curie Postdoctoral Fellow in the Department of Food Science and Nutrition at University of Illinois at Urbana-Champaign between 2007 and 2009. Her current research is focused on the sustainable and cost effective production of novel bioactive peptides for prevention and management of hypertension, inflammatory diseases, obesity and metabolic disorders. Dr. Martinez-Villaluenga has participated in several national, European and industrial research projects with large private companies. Dr. Martinez-Villaluenga holds 2 patents and has published over 60 peer-reviewed articles and books on the areas of Food Science, Technology and Molecular Nutrition. She has actively involved in mentoring of undergraduate, MSc, and PhD students and teaching in postgraduate programmes from Autonoma University of Madrid.
Blanca Hernández-Ledesma earned her Pharmacy Bachelor Degree in 1998, and defended the PhD thesis in Pharmacy in 2002. Her research career is focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications and the development of novel food ingredients. She is author of 73 JCR articles, 9 popular science articles, and 30 book chapters. Her results have been presented in 75 international and national conferences. She has supervised 4 Doctoral T

Includes applications, literature reviews, recent developments, and methods
Expands coverage on in vitro and in vivo approaches to simulate gastrointestinal digestion of food proteins and absorption models to evaluate the bioaccessibility and bioavailability of released peptides
Offers an overview of the main bioactivities of peptides released during the gastrointestinal digestion of food proteins
Highlights the mechanisms of action and health benefits of bioactive peptides released during gastrointestinal digestion