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Food Science and Human Wellness 2019, 8(3): 268-274 https://doi.org/10.1016/j.fshw.2019.05.002
Review Article | Open Access | Issue | Published: 28 May 2019

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

Show Author's Information Behzad Gazmea,1,  Ruth T. Boachiea,1,  Apollinaire Tsopmob,  Chibuike C. Udenigwea,c( )
School of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, Canada
Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, Ontario K1S 5B6, Canada
Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada

1 These authors contributed equally.

Peer review under responsibility of KeAi Communications Co., Ltd

Keywords:
Bioavailability, Bioactive peptides, Sensory properties, Pyroglutamyl peptides, Peptide quantification
Cite this article:
Gazme B, Boachie RT, Tsopmo A, et al. Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources. Food Science and Human Wellness, 2019, 8(3): 268-274. https://doi.org/10.1016/j.fshw.2019.05.002
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Abstract Full text About this article

Pyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides. This process can occur endogenously or during processing of foods containing the peptides. Some factors such as heat, high pressure and enzymatic modifications contribute to pGlu formation. pGlu peptides are thought to have different characteristics, especially bitter and umani tastes, 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.


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About this article

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

Show Author's information Behzad Gazmea,1, Ruth T. Boachiea,1, Apollinaire Tsopmob, Chibuike C. Udenigwea,c( )
School of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, Canada
Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, Ontario K1S 5B6, Canada
Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada

1 These authors contributed equally.

Peer review under responsibility of KeAi Communications Co., Ltd

Abstract

Pyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides. This process can occur endogenously or during processing of foods containing the peptides. Some factors such as heat, high pressure and enzymatic modifications contribute to pGlu formation. pGlu peptides are thought to have different characteristics, especially bitter and umani tastes, 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.

Keywords: Bioavailability, Bioactive peptides, Sensory properties, Pyroglutamyl peptides, Peptide quantification

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Received: 13 March 2019
Revised: 01 May 2019
Accepted: 27 May 2019
Published: 28 May 2019
Issue date: September 2019

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