ArticleScientific reports2020
Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
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Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability.Biomolecules · 2022Pooled it
- Encapsulation of astaxanthin by citric acid corn starch ester nanoparticle-based Pickering emulsion: Effect of amylose content.Journal of the science of food and agriculture · 2026Article
- Rapid Protein Extraction from Canola Meal Pre-Treated with Enzymatic Reactive Extrusion.Foods (Basel, Switzerland) · 2026Article
- Investigating the Interfacial Structure of Potato Protein Microgels at the Air-Water Interface.Langmuir : the ACS journal of surfaces and colloids · 2025Article
- To Fly, or Not to Fly, That Is the Question: A Deep Learning Model for Peptide Detectability Prediction in Mass Spectrometry.Journal of proteome research · 2025Article
- Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions.Foods (Basel, Switzerland) · 2025Article
- Oxidative Stability of Fish Oil-Loaded Nanocapsules Produced by Electrospraying Using Kafirin or Zein Proteins as Wall Materials.Antioxidants (Basel, Switzerland) · 2024Article
- Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health.Foods (Basel, Switzerland) · 2024Review
- The Selenoproteome as a Dynamic Response Mechanism to Oxidative Stress in Hydrogenotrophic Methanogenic Communities.Environmental science & technology · 2024Article
- Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream.Antioxidants (Basel, Switzerland) · 2023Article
- Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (OAntioxidants (Basel, Switzerland) · 2023Article
- Insight on physicochemical properties governing peptide MS1 response in HPLC-ESI-MS/MS: A deep learning approach.Computational and structural biotechnology journal · 2023Article
- Nutritional and Pharmaceutical Applications of Under-Explored Knottin Peptide-Rich Phytomedicines.Plants (Basel, Switzerland) · 2022Review
- Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweedFood chemistry: X · 2021Article
- Physiological Responses of Aspergillus niger Challenged with Itraconazole.Antimicrobial agents and chemotherapy · 2021Article
- Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity.International journal of molecular sciences · 2021Review
- Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review.Frontiers in nutrition · 2021Review
- Biofunctionality of Enzymatically Derived Peptides from Codfish (Marine drugs · 2020Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein. Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers. Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18-29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13-15 amino acids. In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.
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