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Bioactive Proteins and
Peptides as Functional
Foods and Nutraceuticals
Yoshinori Mine, Eunice Li-Chan, and Bo Jiang
EDITORS
A John Wiley & Sons, Inc., Publication
Edition fi rst published 2010
© 2010 Blackwell Publishing Ltd. and Institute of Food Technologists
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ISBN-13: 978-0-8138-1311-0/2010.
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Library of Congress Cataloging-in-Publication Data
Bioactive proteins and peptides as functional foods and nutraceuticals / edited by Yoshinori Mine, Eunice Li-Chan,
and Bo Jiang. – 1st ed.
p. ; cm.
Includes bibliographical references and index.
ISBN 978-0-8138-1311-0 (alk. paper)
1. Proteins in human nutrition. 2. Functional foods. I. Mine, Yoshinori. II. Li-Chan, Eunice. III. Jiang,
Bo, 1962–
[DNLM: 1. Dietary Proteins–metabolism. 2. Peptides–metabolism. 3. Dietary Proteins–analysis.
4. Nutritional Physiological Phenomena. 5. Peptides–analysis. QU 55.4 B615 2010]
TX553.P7B65 2010
612.3′98–dc22
2009054220
A catalog record for this book is available from the U.S. Library of Congress.
Set in 10 on 12 pt Times by Toppan Best-set Premedia Limited
Printed in Singapore
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The publisher and the author make no representations or warranties with respect to the accuracy or completeness of
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1 2010
Titles in the IFT Press series
• Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele
Foley, J.C. Huang, and Witoon Prinyawiwatkul)
• Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)
• Biofi lms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)
• Calorimetry and Food Process Design (G ö n ü l Kaletun ç )
• Food Ingredients for the Global Market (Yao - Wen Huang and Claire L. Kruger)
• Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan)
• Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar,
Vijay K. Juneja, and Divya Jaroni)
• High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)
• Hydrocolloids in Food Processing (Thomas R. Laaman)
• Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)
• Microbial Safety of Fresh Produce: Challenges, Perspectives and Strategies (Xuetong Fan, Brendan A. Niemira,
Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)
• Microbiology and Technology of Fermented Foods (Robert W. Hutkins)
• Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas,
and Cornelis Versteeg)
• Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean - Fran ç ois Meullenet, Rui Xiong, and
Christopher J. Findlay
• Nanoscience and Nanotechnology in Food Systems (Hongda Chen)
• Natural Food Flavors and Colorants (Mathew Attokaran)
• Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)
• Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)
• Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa - C à novas, V.M.
Balasubramaniam, Editors; C. Patrick Dunne, Daniel F. Farkas, James T.C. Yuan, Associate Editors)
• Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)
• Organic Meat Production and Processing (Steven C. Ricke, Michael G. Johnson, and Corliss A. O ’ Bryan)
• Packaging for Nonthermal Processing of Food (J. H. Han)
• Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D.
Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)
• Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez, and Afaf Kamal - Eldin)
• Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn
Schuett)
• Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)
• Resistant Starch: Sources, Applications and Health Benefi ts (Yong - Cheng Shi and Clodualdo Maningat)
• Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline
H. Beckley, and Anna V.A. Resurreccion)
• Sustainability in the Food Industry (Cheryl J. Baldwin)
• Thermal Processing of Foods: Control and Automation
(K. P. Sandeep)
• Trait - Modifi ed Oils in Foods (Frank T. Orthoefer and Gary R. List)
• Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa - C à novas, Anthony J. Fontana Jr.,
Shelly J. Schmidt, and Theodore P. Labuza)
• Whey Processing, Functionality and Health Benefi ts (Charles I. Onwulata and Peter J. Huth)

vii
Contents
Preface, ix
Contributors, xi
Part 1. Introduction, 3
1. Biologically Active Food Proteins and Peptides in Health: An Overview, 5
Yoshinori Mine, Eunice C.Y. Li-Chan, and Bo Jiang
Part 2. Functions of Biologically Active Proteins and Peptides, 13
2. Anti-infl ammatory/Oxidative Stress Proteins and Peptides, 15
Denise Young and Yoshinori Mine
3. Antioxidant Peptides, 29
Youling L. Xiong
4. Antihypertensive Peptides and Their Underlying Mechanisms, 43
Toshiro Matsui and Mitsuru Tanaka
5. Food Protein–Derived Peptides as Calmodulin Inhibitors, 55
Rotimi E. Aluko
6. Soy Protein for the Metabolic Syndrome, 67
Cristina Martínez-Villaluenga and Elvira González de Mejía
7. Amyloidogenic Proteins and Peptides, 87
Soichiro Nakamura, Takanobu Owaki, Yuki Maeda, Shigeru Katayama, and Kosuke Nakamura
8. Peptide-Based Immunotherapy for Food Allergy, 101
Marie Yang and Yoshinori Mine
9. Gamma-Aminobutyric Acid, 121
Bo Jiang, Yuanxin Fu, and Tao Zhang
10. Food Proteins or Their Hydrolysates as Regulators of Satiety, 135
Martin Foltz, Mylene Portier, and Daniel Tomé
Part 3. Examples of Food Proteins and Peptides with Biological Activity, 149
11. Health-Promoting Proteins and Peptides in Colostrum and Whey, 151
Hannu J. Korhonen
viii Contents
12. Functional Food Products with Antihypertensive Effects, 169
Naoyuki Yamamoto
13. Secreted Lactoferrin and Lactoferrin-Related Peptides: Insight into Structure and
Biological Functions, 179
Dominique Legrand, Annick Pierce, and Joël Mazurier
14. Bioactive Peptides and Proteins from Fish Muscle and Collagen, 203
Nazlin K. Howell and Chitundu Kasase
15. Animal Muscle-Based Bioactive Peptides, 225
Jennifer Kovacs-Nolan and Yoshinori Mine
16. Processing and Functionality of Rice Bran Proteins and Peptides, 233
Rashida Ali, Frederick F. Shih, and Mian Nadeem Riaz
17. Bioactive Proteins and Peptides from Egg Proteins, 247
Jianping Wu, Kaustav Majumder, and Kristen Gibbons
18. Soy Peptides as Functional Food Materials, 265
Toshihiro Nakamori
19. Bioactivity of Proteins and Peptides from Peas (Pisum sativum, Vigna unguiculata, and
Cicer arietinum L), 273
Bo Jiang, Wokadala C. Obiro, Yanhong Li, Tao Zhang, and Wanmeng Mu
20. Wheat Proteins and Peptides, 289
Hitomi Kumagai
Part 4. Recent Advances in Bioactive Peptide Analysis for Food Application, 305
21. Peptidomics for Bioactive Peptide Analysis, 307
Icy D’Siva and Yoshinori Mine
22. In silico Analysis of Bioactive Peptides, 325
Marta Dziuba and Bartłomiej Dziuba
23. Flavor-Active Properties of Amino Acids, Peptides, and Proteins, 341
Eunice C.Y. Li-Chan and Imelda W.Y. Cheung
24. Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides, 359
Idit Amar-Yuli, Abraham Aserin, and Nissim Garti
Index, 383
ix
Preface
Functional proteins and peptides are now an impor-
tant category within the nutraceuticals food sector.
A growing body of scientifi c evidence in the past
decade has revealed that many food proteins and
peptides exhibit specifi c biological activities in
addition to their established nutritional value.
Bioactive peptides present in foods may help reduce
the worldwide epidemic of chronic diseases that
account for 58 million premature deaths annually.
This book aims to compile current science - based
advances on biologically active food proteins
and peptides for health promotion and reduction of
risk of chronic diseases. The book is comprised
of four parts: (1) “ Introduction, ” (2) “ Functions
of Biologically Active Proteins and Peptides, ”
(3) “ Examples of Food Proteins and Peptides with
Biological Activity, ” and (4) “ Recent Advances in
Bioactive Peptide Analysis for Food Application. ”
The book considers fundamental concepts and
structure - activity relations for the major classes of
nutraceutical proteins and peptides. The interna-
tional team from industry and academia also contrib-
uted current applications and future opportunities
within the nutraceutical proteins and peptides of
rapidly growing fi elds in food and nutrition research
and conveys the state of the science to date. We are
grateful to all the stellar internationally renowned
authors for their state - of - the - art compilation of
recent rapid developments in this fi eld, which made
the publication of this book possible. We believe that
this book deserves a broad readership in the disci-
plines of food science, nutrition, pharmaceuticals,
cosmetics, nutraceutical/functional foods, biochem-
istry, and biotechnology. This book could also be
useful as a comprehensive reference book by senior
undergraduate and graduate students, as well as by
the nutraceutical and pharmaceutical industries.
We wish to thank all the contributors for sharing
their expertise throughout our journey. We also
thank the reviewers for giving their valuable com-
ments on improving the contents of each chapter.
All these professionals are the ones who made this
book possible.
We thank members of the production team at
Wiley - Blackwell for their time, effort, advice, and
expertise.
Yoshinori Mine
Eunice C.Y. Li - Chan
Bo Jiang

xi
Contributors
Icy D ’ Siva
Department of Food Science
University of Guelph
Guelph, ON, Canada N1G 2W1
Bart ł omiej Dziuba
University of Warmia and Mazury
Faculty of Food Science
Chair of Industrial and Food Microbiology
Pl. Cieszynski 1 10 - 712
Olsztyn - Kortowo, Poland
Marta Dziuba
University of Warmia and Mazury
Faculty of Food Science
Chair of Food Biochemistry
Pl. Cieszynski 1 10 - 712
Olsztyn - Kortowo, Poland
Martin Foltz
Unilever R & D Vlaardingen
Olivier van Noortlaan 120
3133 AT Vlaardingen
The Netherlands
Yuanxin Fu
State Key Laboratory of Food Science and
Technology
Jiangnan University
1800 Lihu Avenue
Wuxi, Jiangsu 214122, China
Rashida Ali
Division of Food Research
H.E.J. Research Institute of Chemistry
International Centre for Chemical and Biological
Sciences
University of Karachi
Karachi - 75270, Pakistan
Rotimi E. Aluko
University of Manitoba
Department of Human Nutritional Sciences
Winnipeg, Canada R3T 2N2
alukor@cc.umanitoba.ca
Phone: 204 - 474 - 9555; Fax: 204 - 474 - 7593
Idit Amar - Yuli
Casali Institute of Applied Chemistry
Givat Ram Campus
The Hebrew University of Jerusalem
Jerusalem 91904, Israel
Abraham Aserin
Casali Institute of Applied Chemistry
Givat Ram Campus
The Hebrew University of Jerusalem
Jerusalem 91904, Israel
Imelda W.Y. Cheung
The University of British Columbia
Food Nutrition & Health Program
2205 East Mall
Vancouver, BC, Canada V6T 1Z4
xii Contributors
Nissim Garti
Casali Institute of Applied Chemistry
Givat Ram Campus
The Hebrew University of Jerusalem
Jerusalem 91904, Israel
garti@vms.huji.ac.il
Phone: 972 - 2 - 658 - 6574/5; Fax: 972 - 2 - 652 - 0262
Kristen Gibbons
Department of Agricultural, Food and Nutritional
Science
University of Alberta
Edmonton, AB, Canada T6G 2P5
Elvira Gonz á lez de Mej í a
Department of Food Science & Human Nutrition
Division of Nutritional Sciences
University of Illinois at Urbana - Champaign
228 Edward R Madigan Laboratory, 1201
W. Gregory Drive
Urbana, IL 61801
edemejia@illinois.edu
Phone: 217 - 244 - 3196; 217 - 244 - 3198
Nazlin K. Howell
Professor of Food Biochemistry
University of Surrey
Faculty of Health and Medical Sciences
Guildford, Surrey GU2 7XH
N.Howell@surrey.ac.uk
Phone: +44 1483 686448
Bo Jiang
State Key Laboratory of Food Science and
Technology
Jiangnan University
Jiangsu, 214122, China
bjiang@jiangnan.edu.cn
Phone: +86 - 510 - 85329055;
Fax: +86 - 510 - 85919625
Chitundu Kasase
University of Surrey
Faculty of Health and Medical Sciences
Guildford, Surrey GU2 7XH, UK
Shigeru Katayama
Department of Bioscience and Biotechnology
Shinshu University
8304 Minamiminowamura
Ina, Nagano 399 - 4598, Japan
Hannu J. Korhonen
MTT Agrifood Research Finland
Biotechnology and Food Research
FIN - 31600 Jokioinen, Finland
hannu.j.korhonen@mtt.fi
Phone: +358 - 3 - 41883271; Fax: +358 - 3 - 41883244
Jennifer Kovacs - Nolan
Department of Food Science
University of Guelph
Guelph, ON, Canada N1G 2W1
Hitomi Kumagai
College of Bioresource Sciences
Nihon University
kumagai@brs.nihon - u.ac.jp
Phone/Fax: +81 - 466 - 84 - 3946
Dominique Legrand
Unit é de Glycobiologie Structurale et
Fonctionnelle
Universit é des Sciences et Technologies de Lille
UMR No. 8576 du CNRS / IFR 147
F - 59655 Villeneuve d ’ Ascq Cedex, France
dominique.legrand@univ - lille1.fr
Phone: 33 - 3 - 20 - 43 - 44 - 30; Fax: 33 - 3 - 20 - 43 - 65 - 55
Yanhong Li
State Key Laboratory of Food Science and
Technology
Jiangnan University
1800 Lihu Avenue
Wuxi, Jiangsu 214122, China
Eunice C.Y. Li - Chan
The University of British Columbia
Food Nutrition & Health Program
2205 East Mall
Vancouver, BC, Canada V6T 1Z4
Eunice.Li - Chan@ubc.ca
Phone: 1 - 604 - 822 - 6182; Fax: 1 - 604 - 822 - 5143