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Structure‐informed detection and quantification of peptides in food and biological fluids
Author(s) -
Agyei Dominic,
Pan Sharadwata,
Acquah Caleb,
Bekhit Alaa ElDin Ahmed,
Danquah Michael K.
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12482
Subject(s) - computational biology , extant taxon , biomolecule , functional food , biochemical engineering , peptide , aptamer , food products , microbiology and biotechnology , human health , biological fluids , chemistry , biology , biochemistry , chromatography , medicine , food science , genetics , environmental health , evolutionary biology , engineering
Peptides with biological properties, that is, bioactive peptides, are a class of biomolecules whose health‐promoting properties are increasingly being exploited in food and health products. However, research on targeted techniques for the detection and quantification of these peptides is still in its infancy. Such information is needed in order to enhance the biological and chemometric characterization of peptides and their subsequent application in the functional food and pharmaceutical industries. In this review, the role of classic techniques such as electrophoretic, chromatographic, and peptide mass spectrometry in the structure‐informed detection and quantitation of bioactive peptides are discussed. Prospects for the use of aptamers in the characterization of bioactive peptides are also discussed. Practical applications Although bioactive peptides have huge potential applications in the functional foods and health area, there are limited techniques in enhancing throughput detection, quantification, and characterization of these peptides. This review discusses state‐of‐the‐art techniques relevant in complementing bioactive detection and profiling irrespective of the small number of amino acid units. Insights into challenges, possible remedies and prevailing areas requiring thorough research in the extant literature for food chemists and biotechnologists are also presented.