Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide science, structure-activity relationships, best practices for their study and production, and their applications. In the interdisciplinary field of bioactive peptides, this book bridges the gap between basic peptide chemistry and human physiology, while reviewing recent advances in peptide analysis and characterization. Methods and technology-driven chapters offer step-by-step guidance in peptide preparation from different source materials, bioactivity assays, analysis and identification of bioactive peptides, encoding bioactive peptides.
Later, applications across disease areas and medical specialties are examined in-depth, including the use of bioactive peptides in treating obesity, diabetes, osteoporosis, mental health disorders, food allergies, and joint health, among other disorders, as well as bioactive peptides for sensory enhancement, sports and clinical nutrition, lowering cholesterol, improving cardiovascular health, and driving advances in biotechnology.
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Table of Contents
1. Bioactive peptides in health and disease: An overview 2. Enzymatic mechanisms for the generation of bioactive peptides 3. Methodologies: Novel technologies in bioactive peptides production and stability 4. Methodologies for extraction and separation of short-chain bioactive peptides 5. Methodologies for peptidomics: Identification and quantification 6. Methodologies for bioactivity assay: Biochemical study 7. Methodologies for bioactivity assay: Cell study 8. Methodologies for bioactivity assay: Animal study 9. Methodologies for bioavailability assessment 10. Methodologies for Studying the Structure-function Relationship of Food-derived Peptides with Biological Activities 11. Methodologies for study of Mechanisms of action: Biochemistry approach 12. Methodologies for study of Mechanisms of action: Multi-omic approach 13. Methodologies for study of mechanisms of action: Gene editing approach 14. Databases of bioactive peptides 15. Technologies for bioactive peptides protection and delivery 16. Plant sources of bioactive peptides 17. Generation of Bioactivities from Proteins of Animal Sources by Enzymatic Hydrolysis and the Maillard Reaction 18. Sustainable alternative sources of bioactive peptides 19. Applications in nutrition: Mineral-binding 20. Applications in nutrition: Clinical nutrition 21. Applications in nutrition: Sport nutrition 22. Applications in nutrition: Cholesterol lowering activity 23. Applications in nutrition: Peptides as taste enhancers 24. Applications in medicine: Cardiovascular benefit (ACE and renin inhibitory peptides) 25. Applications in medicine: Diabetes prevention (hypoglucemic peptides) 26. Applications in medicine: Obesity (including satiety control) 27. Food-derived osteogenic peptides towards osteoporosis 28. Applications in medicine: Mental health 29. Applications in medicine: Food allergy 30. Applications in medicine: Joint health 31. Applications in food technology: Antimicrobial peptides
Authors
Fidel Toldra Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain.
Prof. Fidel Toldr� is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie�s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldr� served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Jianping Wu Professor, Agricultural, Food Proteins and Bioactive Peptides, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
Jianping Wu, PHD is a Professor at the Department of Agricultural, Food and Nutritional Science of University of Alberta. His research aims to understand the structure and activity relationships of food protein derived bioactive peptides. He has published over 180 peer-reviewed papers at international journals, 15 invited book chapters, 1 edited book (in press), over 170 scientific presentations and ~80 no-scientific presentations, and 10 patents/applications. He is a Member of Cardiovascular Research Center of the Faculty of Medicine and Dentistry at the University of Alberta (since 2010), and Chair of Protein and Co-Products Division of American Oil Chemist Society (2016-2018).
