I.10. Characterization of bioactive peptides
I.10.2. Bioavailability study
5. Future trends
Isolation of peptides from foods is still a difficult task and a problem to overcome in next years. For that purpose, highly specific, reproducible, and high throughput methods are desirable. Recent popularization of techniques mainly devoted to clinical proteomics like IMAC and AC, have resulted very useful and are gaining acceptance. Although ‘OFFGEL’ isoelectrofocusing has shown to be a complementary tool to obtain peptide fractions, its application in the area of food peptides is still scarce and will spread in the future. Another separation technique that will expand in next years is HILIC. Fractions previously rejected
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during RP-LC due to their elution in the void time, can be now easily separated by HILIC. Since HILIC and MS are a perfect marriage, their united expansion in the peptide research field is expected.
The trend in the area of peptide production from foodstuffs is oriented to obtain highly valuable material (bioactive peptides) from cheap sources (use of by-products or wastes), using low cost (autolysis) and/or highly efficient (simulated gastrointestinal digestion) methods. The study of bioactive peptides in vivo, together with clinical studies, and further expansion of bioactive peptides in the functional food area are also future trends. Moreover, since most bioactive peptides activities are dose-dependent, a great development of quantification methods is expected in next future which involves overcoming problems related to interferences due to complex food matrices. In the area of biomarker peptides, the lack of proteome databases from different food organisms constitutes a great limitation. This fact, together with huge popularization of MS analysis, will lead to the extension of available food protein database information. In relation to allergens detection using biomarker peptides, the development of methodologies enabling the simultaneous detection of different allergens will increase the confidence in the identification of allergen traces in foodstuffs.
Acknowledgments
This work was supported by projects AGL2012-36362 (Ministry of Economy and Competitiveness, Spain), CTQ2009-11252 (Ministry of Science and Innovation, Spain) and S- 2009/AGR-1464 (Comunidad Autónoma of Madrid (Spain) and European FEDER programme). P. Puchalska and C. Esteve thank the University of Alcalá and the Ministry of Education, Culture and Sport, respectively, for their pre-doctoral grants.
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