Ovalbumin as a Source of Bioactive Peptides
Само за регистроване кориснике
2023
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Ovalbumin (OVA) is a multi-faceted protein with an immense significance in the human nutrition and food industry. As the most abundant protein of the egg white it contributes to the overall nutritional quality and functional properties of eggs. Proteolytic digestion of OVA yields bioactive peptides (OVA-BAPs) as highly regarded nutraceuticals with various health-promoting and disease-preventing benefits. The aim of this chapter is to present state-of-the-art in the research of OVA-BAPs. Based on the complexity of the chosen subject and the analysis of literature data, chapter is thematically divided into four sections. The first section will present trends and forecasts in the global BAP market, identifying key market segments and stakeholders and addressing the main challenges in production, application and distribution of BAPs. The second section will review current methodologies for production of food-derived BAPs, highlighting enzyme hydrolysis as the most comprehensive method. The... third section represents a core unit of this chapter in which a detailed overview of OVA-BAP will be given. OVA-BAP bioactivity is the result of a complex interplay between their structural, biochemical, and pharmacokinetic properties, but it is also greatly affected by the method of OVA processing and OVA-BAP extraction. Effect of all these critical factors will be examined in detail. In the final section advances in production, functional characterization and applications of OVA-BAPs will be presented. Immobilization is the most comprehensive strategy for stabilization and activation of industrial enzymes. Efficiency of immobilized proteases in OVA-BAP production will be elucidated in this section, particularly referring to nanoimmobilized proteases. Artificial intelligence and machine learning are becoming prominent analytical methods in the screening of nutraceuticals and design of functional food. Their incorporation within the existing methodology for functional characterization of OVA-BAP will be elucidated. Bioavailability is the crucial factor affecting the intended health benefit of nutraceuticals. It is strongly affected by pharmacokinetics of the nutraceutical. Therefore, the final part of this chapter will highlight the importance of nanobiotechnology to improve bioavailability and thus bioactivity of OVA-BAPs.
Кључне речи:
Nutraceuticals / Functional food / Immobilized enzymes / Nanobiocatalysts / NanobiotechnologyИзвор:
Advances in Health and Disease, 2023, 74, 1-42Издавач:
- Nova Science Publishers, Inc.
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200288 (Иновациони центар Хемијског факултета у Београду доо) (RS-MESTD-inst-2020-200288)
Колекције
Институција/група
Inovacioni centar / Innovation CentreTY - CHAP AU - Trbojević-Ivić, Jovana PY - 2023 UR - http://cherry.chem.bg.ac.rs/handle/123456789/6339 AB - Ovalbumin (OVA) is a multi-faceted protein with an immense significance in the human nutrition and food industry. As the most abundant protein of the egg white it contributes to the overall nutritional quality and functional properties of eggs. Proteolytic digestion of OVA yields bioactive peptides (OVA-BAPs) as highly regarded nutraceuticals with various health-promoting and disease-preventing benefits. The aim of this chapter is to present state-of-the-art in the research of OVA-BAPs. Based on the complexity of the chosen subject and the analysis of literature data, chapter is thematically divided into four sections. The first section will present trends and forecasts in the global BAP market, identifying key market segments and stakeholders and addressing the main challenges in production, application and distribution of BAPs. The second section will review current methodologies for production of food-derived BAPs, highlighting enzyme hydrolysis as the most comprehensive method. The third section represents a core unit of this chapter in which a detailed overview of OVA-BAP will be given. OVA-BAP bioactivity is the result of a complex interplay between their structural, biochemical, and pharmacokinetic properties, but it is also greatly affected by the method of OVA processing and OVA-BAP extraction. Effect of all these critical factors will be examined in detail. In the final section advances in production, functional characterization and applications of OVA-BAPs will be presented. Immobilization is the most comprehensive strategy for stabilization and activation of industrial enzymes. Efficiency of immobilized proteases in OVA-BAP production will be elucidated in this section, particularly referring to nanoimmobilized proteases. Artificial intelligence and machine learning are becoming prominent analytical methods in the screening of nutraceuticals and design of functional food. Their incorporation within the existing methodology for functional characterization of OVA-BAP will be elucidated. Bioavailability is the crucial factor affecting the intended health benefit of nutraceuticals. It is strongly affected by pharmacokinetics of the nutraceutical. Therefore, the final part of this chapter will highlight the importance of nanobiotechnology to improve bioavailability and thus bioactivity of OVA-BAPs. PB - Nova Science Publishers, Inc. T2 - Advances in Health and Disease T1 - Ovalbumin as a Source of Bioactive Peptides VL - 74 SP - 1 EP - 42 UR - https://hdl.handle.net/21.15107/rcub_cherry_6339 ER -
@inbook{ author = "Trbojević-Ivić, Jovana", year = "2023", abstract = "Ovalbumin (OVA) is a multi-faceted protein with an immense significance in the human nutrition and food industry. As the most abundant protein of the egg white it contributes to the overall nutritional quality and functional properties of eggs. Proteolytic digestion of OVA yields bioactive peptides (OVA-BAPs) as highly regarded nutraceuticals with various health-promoting and disease-preventing benefits. The aim of this chapter is to present state-of-the-art in the research of OVA-BAPs. Based on the complexity of the chosen subject and the analysis of literature data, chapter is thematically divided into four sections. The first section will present trends and forecasts in the global BAP market, identifying key market segments and stakeholders and addressing the main challenges in production, application and distribution of BAPs. The second section will review current methodologies for production of food-derived BAPs, highlighting enzyme hydrolysis as the most comprehensive method. The third section represents a core unit of this chapter in which a detailed overview of OVA-BAP will be given. OVA-BAP bioactivity is the result of a complex interplay between their structural, biochemical, and pharmacokinetic properties, but it is also greatly affected by the method of OVA processing and OVA-BAP extraction. Effect of all these critical factors will be examined in detail. In the final section advances in production, functional characterization and applications of OVA-BAPs will be presented. Immobilization is the most comprehensive strategy for stabilization and activation of industrial enzymes. Efficiency of immobilized proteases in OVA-BAP production will be elucidated in this section, particularly referring to nanoimmobilized proteases. Artificial intelligence and machine learning are becoming prominent analytical methods in the screening of nutraceuticals and design of functional food. Their incorporation within the existing methodology for functional characterization of OVA-BAP will be elucidated. Bioavailability is the crucial factor affecting the intended health benefit of nutraceuticals. It is strongly affected by pharmacokinetics of the nutraceutical. Therefore, the final part of this chapter will highlight the importance of nanobiotechnology to improve bioavailability and thus bioactivity of OVA-BAPs.", publisher = "Nova Science Publishers, Inc.", journal = "Advances in Health and Disease", booktitle = "Ovalbumin as a Source of Bioactive Peptides", volume = "74", pages = "1-42", url = "https://hdl.handle.net/21.15107/rcub_cherry_6339" }
Trbojević-Ivić, J.. (2023). Ovalbumin as a Source of Bioactive Peptides. in Advances in Health and Disease Nova Science Publishers, Inc.., 74, 1-42. https://hdl.handle.net/21.15107/rcub_cherry_6339
Trbojević-Ivić J. Ovalbumin as a Source of Bioactive Peptides. in Advances in Health and Disease. 2023;74:1-42. https://hdl.handle.net/21.15107/rcub_cherry_6339 .
Trbojević-Ivić, Jovana, "Ovalbumin as a Source of Bioactive Peptides" in Advances in Health and Disease, 74 (2023):1-42, https://hdl.handle.net/21.15107/rcub_cherry_6339 .