@article{Ejima2018, 
author = {Akika Ejima and Megumi Nakamura and Yasushi A. Suzuki and Kenji Sato},
title = {Identification of food-derived peptides in human blood after ingestion of corn and wheat gluten hydrolysates},
year = {2018},
journal = {Journal of Food Bioactives},
volume = {2},
pages = {104-111},
keywords = {Bioactive peptide, Protein hydrolysate, Blood, Liquid chromatography tandem mass-spectrometry, Food, Pyroglutamyl peptide},
url = {https://www.sciopen.com/article/10.31665/JFB.2018.2145},
doi = {10.31665/JFB.2018.2145},
abstract = {Bioactive peptides in the body after ingestion of plant protein hydrolysates have been speculated but not identified. We aimed to establish an approach to identify small amounts of food-derived peptides in humans after ingestion of non-extracellular matrix protein hydrolysates. Corn and wheat gluten hydrolysates were digested using pancreatin and leucine aminopeptidase; the resultant peptides were identified via size-exclusion chromatography and reverse-phase HPLC-tandem mass spectrometry (MS/MS). Structures of indigestible peptides were confirmed via LC-MS/MS in multi-reaction monitoring mode. All indigestible peptides in the exopeptidase digest were diprolyl and di- and tripyroglutamyl peptides. Blood collected from healthy volunteers (n = 4) before and after ingestion of 9 g of the hydrolysates was assessed for the indigestible peptides via LC-MS/MS. Six peptides (Pro-Ala, Pro-Gly, Pro-Gln, pyroGlu-Pro, pyroGlu-Leu-Pro, and pyroGlu-Gln-Pro) significantly increased in human plasma up to 10–100 nM compared to the baseline. This may hence be a powerful tool for identifying food-derived peptides in blood.}
}