Bioactive Food Proteins and Peptides
CRC Press (Verlag)
978-1-138-19899-9 (ISBN)
The book begins by addressing properties related to chemistry and bioactivity. It examines proteins and peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anticancer agents. It also discusses findings on the bioavailability and toxicity of food-derived peptides and intestinal functions.
Next, the contributors present information on therapeutic peptides. They discuss recent developments in proteomics, bioavailability, and opportunities for designing future peptide-based foods.
Providing a comprehensive review of bioactive proteins and peptides obtained from food sources, the book brings together the most up-to-date and essential information from eminent researchers from all over the world. Academics, food scientists and technologists, nutritionists, biochemists, persons in industry, and government researchers and regulators will find this book to be an essential resource for new data and developments.
Dr. Navam Hettiarachchy’s current research focuses on an integrated approach to protein chemistry and biopeptides, value-added nutraceuticals, and product and food safety development. The spin-off of one of her projects has led to the formation of Nutraceutical Innovations LLC. The focus of this company is to generate value-added nutraceuticals in rice bran with a total systems approach. Her research program has pioneered anticancer research in rice and soybean peptides, and demonstrated potent anticancer activities in various types of cancer cell lines. Professor Maurice Marshall’s research focuses on food enzymes, specifically polyphenol oxidases in fruits and vegetables and proteases from stomachless marine organisms, as well as unique browning inhibitors from insects, mussels, and crustaceans. He also works on the hydrolysis of waste seafood proteins for bioactive peptide generation and their action as antioxidants and in antidiabetic, anticancer, and high blood pressure regulation. Professor Kenji Sato’s current research interest focuses on bioactive peptides, especially the metabolic fate of these peptides. His lab conducts research on food-derived peptides to demonstrate their absorption, metabolic fate, and efficacy, and to elucidate their molecular mechanisms of action. Dr. Arvind Kannan is currently furthering studies on the bioactive peptide, and is involved in projects dealing with bioactive proteins and peptides. He also serves as a scientist at Nutraceutical Innovations LLC, a start-up firm that focuses on fermentation of rice bran to generate bioactives for value-added functional and nutraceutical uses. .
Food Proteins and Peptides as Bioactive Agents. Proteins and Peptides as Allergens. Properties and Applications of Antimicrobial Proteins and Peptides from Milk and Eggs. Proteins and Peptides as Antioxidants. Mineral-Binding Peptides from Food. Food Peptides as Antihypertensive Agents. Therapeutic Peptides as Amino Acid Source. Hypolipidemic and Hypocholesterolemic Food Proteins and Peptides. Peptides and Proteins Increase Mineral Absorption and Improve Bone Condition. Proteins and Peptides for Complicated Disease Types. Proteins and Peptides Improve Mental Health. Proteins and Peptides as Anticancer Agents. Lunasin: A Novel Seed Peptide with Cancer Preventive Properties. Computer-Aided Optimization of Peptide Sequences and Integrated Delivery of Selected Peptides to Targets: A Case Study on Blood Pressure of Oldest-Old Patients.
| Erscheinungsdatum | 07.01.2017 |
|---|---|
| Zusatzinfo | 25 Tables, black and white; 29 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 453 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-138-19899-4 / 1138198994 |
| ISBN-13 | 978-1-138-19899-9 / 9781138198999 |
| Zustand | Neuware |
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