Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources
Pyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides. This process can occur endogenously or during processing of foods containing the peptides. Some factors such as heat, high pressure and enzymatic modi...
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| Language: | English |
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Tsinghua University Press
2019-09-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300242 |
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| author | Behzad Gazme Ruth T. Boachie Apollinaire Tsopmo Chibuike C. Udenigwe |
| author_facet | Behzad Gazme Ruth T. Boachie Apollinaire Tsopmo Chibuike C. Udenigwe |
| author_sort | Behzad Gazme |
| collection | DOAJ |
| description | Pyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides. This process can occur endogenously or during processing of foods containing the peptides. Some factors such as heat, high pressure and enzymatic modifications contribute to pGlu formation. pGlu peptides are thought to have different characteristics, especially bitter and umani tastes, and thus can affect the sensory properties of foods that contain them. Moreover, some health-promoting properties have been reported for pGlu peptides, including hepatoprotective, antidepressant and anti-inflammatory activities. However, the role of pGlu residue in the peptide bioactivity is not completely established, although the hydrophobic γ-lactam ring is thought to enhance the peptide stability against degradation by gastrointestinal proteases. This review discusses the occurrence and formation of pGlu peptides in foods, their quantification, sensory and biological properties, and prospects in food applications. Keywords: Pyroglutamyl peptides, Peptide quantification, Sensory properties, Bioactive peptides, Bioavailability |
| format | Article |
| id | doaj-art-b1aa3028d5f8475d98dd16ead3ba6f2e |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-b1aa3028d5f8475d98dd16ead3ba6f2e2025-02-03T06:47:56ZengTsinghua University PressFood Science and Human Wellness2213-45302019-09-0183268274Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sourcesBehzad Gazme0Ruth T. Boachie1Apollinaire Tsopmo2Chibuike C. Udenigwe3School of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, CanadaSchool of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, CanadaFood Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, Ontario K1S 5B6, CanadaSchool of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, Canada; Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada; Corresponding author at: University Research Chair in Food Properties and Nutrient Bioavailability, School of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, Canada.Pyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides. This process can occur endogenously or during processing of foods containing the peptides. Some factors such as heat, high pressure and enzymatic modifications contribute to pGlu formation. pGlu peptides are thought to have different characteristics, especially bitter and umani tastes, and thus can affect the sensory properties of foods that contain them. Moreover, some health-promoting properties have been reported for pGlu peptides, including hepatoprotective, antidepressant and anti-inflammatory activities. However, the role of pGlu residue in the peptide bioactivity is not completely established, although the hydrophobic γ-lactam ring is thought to enhance the peptide stability against degradation by gastrointestinal proteases. This review discusses the occurrence and formation of pGlu peptides in foods, their quantification, sensory and biological properties, and prospects in food applications. Keywords: Pyroglutamyl peptides, Peptide quantification, Sensory properties, Bioactive peptides, Bioavailabilityhttp://www.sciencedirect.com/science/article/pii/S2213453019300242 |
| spellingShingle | Behzad Gazme Ruth T. Boachie Apollinaire Tsopmo Chibuike C. Udenigwe Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources Food Science and Human Wellness |
| title | Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources |
| title_full | Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources |
| title_fullStr | Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources |
| title_full_unstemmed | Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources |
| title_short | Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources |
| title_sort | occurrence properties and biological significance of pyroglutamyl peptides derived from different food sources |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019300242 |
| work_keys_str_mv | AT behzadgazme occurrencepropertiesandbiologicalsignificanceofpyroglutamylpeptidesderivedfromdifferentfoodsources AT ruthtboachie occurrencepropertiesandbiologicalsignificanceofpyroglutamylpeptidesderivedfromdifferentfoodsources AT apollinairetsopmo occurrencepropertiesandbiologicalsignificanceofpyroglutamylpeptidesderivedfromdifferentfoodsources AT chibuikecudenigwe occurrencepropertiesandbiologicalsignificanceofpyroglutamylpeptidesderivedfromdifferentfoodsources |