Editors: Erik G. Tovar-Pérez, Agustin Lugo-Radillo

Series Title: Frontiers in Bioactive Compounds

Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis

Volume 4

eBook: US $79 Special Offer (PDF + Printed Copy): US $136
Printed Copy: US $96
Library License: US $316
ISSN: 2468-6409 (Print)
ISSN: 2468-6395 (Online)
ISBN: 978-981-5123-35-7 (Print)
ISBN: 978-981-5123-34-0 (Online)
Year of Publication: 2023
DOI: 10.2174/97898151233401230401

Introduction

This volume is a complete review of the cutting-edge scientific evidence about the isolation, identification, bioactivity and molecular analysis of the biologically active peptides (BAPs) obtained from several underutilized grains.

It provides a general review of current and new technologies in isolating and bioprospecting BAPs before going into the details of 11 grains. Amaranth, quinoa, millet, buckwheat, sorghum, lupin, mung bean, chickpea, broad bean, cocoa bean and chia are extensively discussed in dedicated chapters. Additionally, these chapters provide information about the characteristics of the crop, its main varieties, traditional uses, economic importance, nutritional aspects, structure and chemical composition of the grains, as well as the classification and distribution of the grain protein fractions. Moreover, the advances in the analytical techniques used for the concentration, purification and molecular characterization of BAPs are described. The impact of BAPs in the promotion of health is highlighted, as well as their potential incorporation as promising ingredients in the development of functional foods, nutraceuticals and cosmeceuticals. Finally, the main findings related to the potential antiviral and anti-COVID-19 activities of BAPs derived from underutilized grains are described.

This reference will be of interest for academics, professionals and researchers focused in food science, biotechnology, pharmacology and agriculture, and to professionals involved in the research and development of natural products, pharmaceuticals and cosmeceuticals.

Audience

Academics, professionals and researchers focused in food science, biotechnology, pharmacology and agriculture, and to professionals involved in the research and development of natural products, pharmaceuticals and cosmeceuticals.

Contributors

Editor(s):
Erik G. Tovar-Pérez
Biosystems Engineering Group
Faculty of Engineering
CONACYT – Autonomous University of Queretaro
Amazcala Campus, El Marques
Queretaro
Mexico


Agustin Lugo-Radillo
CONACYT – Faculty of Medicine and Surgery
Benito Juárez Autonomous University of Oaxaca
Oaxaca
Mexico




Contributor(s):
Agustin Lugo-Radillo
CONACYT – Faculty of Medicine and Surgery, Benito Juárez Autonomous University of Oaxaca
Oaxaca
Mexico


Alejandro Escobedo
Food Technology Unit, Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.), Zapopan
Jalisco
Mexico


Ana Angélica Feregrino-Pérez
Basic and Applied Bioengineering Academic Group, Faculty of Engineering
Autonomous University of Queretaro, Amazcala Campus
El Marques, Querétaro
Mexico


Ana Patricia Arenas Salazar
Faculty of Engineering
Autonomous University of Queretaro, Amazcala Campus
El Marques, Querétaro
Mexico


Arturo Alfaro-Díaz
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Zapopan, Jalisco
Mexico


Blanca Hernández-Ledesma
Department of Bioactivity and Food Analysis
Institute of Food Science Research (CIAL, CSIC-UAM, CEI-UAM+CSIC)
Madrid
Spain


Byanka Cruz-Moreno
Faculty of Engineering
Autonomous University of Queretaro, Amazcala Campus
El Marques, Queretaro
Mexico


David Fonseca-Hernández
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Zapopan, Jalisco
Mexico


Efigenia Montalvo-González
Integral Food Research Laboratory
Tepic Institute of Technology
Tepic, Nayarit
Mexico


Elena Arranz
Department of Nutrition and Food Science
Faculty of Pharmacy, Complutense University of Madrid (UCM)
Madrid
Spain


Emmanuel Montaño-Martínez
CONACYT – Biotechnology Engineering Academic Unit, Sinaloa Polytechnic University, Mazatlan
Sinaloa
Mexico


Erik G. Tovar-Pérez
Biosystems Engineering Group, Faculty of Engineering
CONACYT – Autonomous University of Queretaro, Amazcala Campus
El Marques, Queretaro
Mexico


Esther Angélica Cuellar-Torres
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Eugenia Lugo-Cervantes
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Zapopan, Jalisco
Mexico


Gislane Briceño-Islas
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Zapopan, Jalisco
Mexico


Gustavo Hernández-Mendoza
Biochemical Engineering Division
Purísima del Rincón Institute of Technology, Purísima del Rincón
Guanajuato
Mexico


Humberto Aguirre-Becerra
Basic and Applied Bioengineering Academic Group, Faculty of Engineering
Autonomous University of Queretaro, Amazcala Campus
El Marques, Queretaro
Mexico


Isadora Martínez-Arellano
Institute of Applied Sciences and Technology, National Autonomous University of Mexico
Mexico City
Mexico


Ixchel Parola Contreras
Chemistry Division
Chimalhuacan Superior Studies Institute of Technology, Chimalhuacán
Estado de Mexico
Mexico


José de Jesús Flores-Sierra
Biochemical Engineering Division
Purísima del Rincón Institute of Technology, Purísima del Rincón
Guanajuato
Mexico


José Gustavo Marín-Contreras
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Josué Daniel Hernández-Vega
Faculty of Engineering
Autonomous University of Queretaro, Amazcala Campus
El Marques, Queretaro
Mexico


Juan Miguel de Jesús Rodríguez-Jiménez
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Judith E. Urías-Silvas
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Zapopan, Jalisco
Mexico


Lucia Guerrero-Becerra
Faculty of Engineering
Autonomous University of Queretaro, Amazcala Campus
El Marques, Queretaro
Mexico


Luis Ángel Xoca-Orozco
Biochemical Engineering Division
Purísima del Rincón Institute of Technology, Purísima del Rincón
Guanajuato
Mexico


Luis Jorge Coronado-Cáceres
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Zapopan, Jalisco
Mexico


Luis M. Anaya-Esparza
Los Altos University Center, University of Guadalajara
Jalisco
Mexico


Luis Mojica
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Jalisco
Mexico


Luz Eugenia Alcántara-Quintana
CONACYT – Cellular and Molecular Diagnosis Innovation Unit
Department of Innovation, Applied Science and Technology, San Luis Potosi Autonomous University
San Luis Potosí
Mexico


Ma. Cristina Vázquez-Hernández
Innovation in Sustainable Bioprocesses Academic Group, Department of Engineering
Roque Institute of Technology, Celaya
Guanajuato
Mexico


María de Lourdes García-Magaña
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Martha Guillermina Romero-Garay
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Martina Alejandra Chacón-López
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Miriam del Carmen Bañuelos-González
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Pamela Perez-Ramirez
Faculty of Medicine and Surgery
Benito Juárez Autonomous University of Oaxaca
Oaxaca
Mexico


Raúl Reyes-Bautista
Biochemical Engineering Division
Purísima del Rincón Institute of Technology, Purísima del Rincón
Guanajuato
Mexico


Samuel Fernández-Tomé
Department of Nutrition and Food Science
Faculty of Pharmacy, Complutense University of Madrid (UCM)
Madrid
Spain


Selene Aguilera-Aguirre
Department of Chemistry and Biochemistry
Tepic Institute of Technology, Tepic
Nayarit
Mexico


Sergio de Jesus Calva-Estrada
Food Technology Unit
Center for Research and Consulting in Technology and Design of the State of Jalisco (CIATEJ, A.C.)
Zapopan, Jalisco
Mexico


Tania P. Castro-Jácome
Integral Food Research Laboratory
Tepic Institute of Technology, Tepic
Nayarit
Mexico