Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources

Publication date: Available online 28 May 2019Source: Food Science and Human WellnessAuthor(s): Behzad Gazme, Ruth T. Boachie, Apollinaire Tsopmo, Chibuike C. UdenigweAbstractPyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at N-terminal of peptides. This process can occur endogenously or during processing of foods containing peptides. Some factors such as heat, pressure and enzymatic modifications contribute to pGlu formation. pGlu peptides are thought to have different tastes, especially bitter and umani taste, 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.
Source: Food Science and Human Wellness - Category: Food Science Source Type: research