Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Erscheinungsjahr 2010
ISBN: 978-0-8138-1311-0
Verlag: BLACKWELL PUBL

Buch, Englisch, 436 Seiten, Format (B × H): 191 mm x 249 mm, Gewicht: 1111 g

Reihe: IFT Press

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.

Autoren/Hrsg.

Mine, Yoshinori

Li-Chan, Eunice

Jiang, Bo

Fachgebiete

• Naturwissenschaften Chemie Chemie Allgemein Chemometrik, Chemoinformatik
• Naturwissenschaften Biowissenschaften Proteinforschung
• Naturwissenschaften Chemie Chemie Allgemein Chemische Labormethoden, Stöchiometrie
• Naturwissenschaften Chemie Chemie Allgemein Pharmazeutische Chemie, Medizinische Chemie
• Naturwissenschaften Chemie Chemie Allgemein Toxikologie, Gefahrstoffe, Sicherheit in der Chemie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction.

2. Soy proteins and peptides as functional food material.

3. ACE-inhibitory peptides from Pacific hake.

4. Anticancer and nutraceutical applications for Bowman Birk inhibitor (BBI) concentrate.

5. Protein nutraceuticals: Modulating the immune response to improve gut health.

6. Anti-inflammatory peptides/amino acids.

7. Anti-oxidant peptides/amino acids from muscle sources.

8. Food protein-derived calmodulin-binding peptides in human health.

9. Nutraceutical proteins for addressing the metabolic syndrome.

10. Pea protein and peptides in human health.

11. Novel strategy for designing antimicrobial peptides.

12. De-amidation of wheat proteins and its functional benefits for human health.

13. Fermented nutraceutical products from milk.

14. Anti-allergic tolerogenic peptides from egg proteins.

15. Quantitative structure-activity relationships (QSAR) of bioactive peptides.

16. Polysaccharide-allergen conjugate as a novel vaccine candidate of allergy.

17. In silico analysis and other methods for discovering novel bioactive peptides.

18. Bioavailability of bioactive peptides.

19. In vitro model systems for the detection of bioactive peptides.

20. Cheese as a delivery vehicle for bioactive peptides and biogenic substances.

21. Casein based bioactive peptides.

22. Fish collagen peptides as novel nutraceuticals and health benefits.

23. Lactoferrin-its impact for health and disease.

24. Bioactive proteins in rice bran.

25. GABA.

26. Peptide combinational library techniques for discovering novel antimicrobial peptides from food.

27. Food protein derived anti-angiotensin peptides and cell signaling.

28. Future Trends and Directions

Über Autor(innen)

Yoshinori Mine, PhD, is Professor in the Department of Food Science at the University of Guelph, Guelph, Ontario, Canada. Eunice Li-Chan, PhD, is Professor of Food, Nutrition and Health in the Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada. Bo Jiang, PhD, is Professor of Food Science and Executive Director of the Key State Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.