Recent years have witnessed growing interest in the role of peptides in animal nutrition. Chemical, enzymatic, or microbial hydrolysis of proteins in animal by-products or plant-source feedstuffs before feeding is an ...Recent years have witnessed growing interest in the role of peptides in animal nutrition. Chemical, enzymatic, or microbial hydrolysis of proteins in animal by-products or plant-source feedstuffs before feeding is an attractive means of generating high-quality small or large peptides that have both nutritional and physiological or regulatory functions in livestock, poultry and fish. These peptides may also be formed from ingested proteins in the gastrointestinal tract, but the types of resultant peptides can vary greatly with the physiological conditions of the animals and the composition of the diets. In the small intestine, large peptides are hydrolyzed to small peptides,which are absorbed into enterocytes faster than free amino acids（AAs） to provide a more balanced pattern of AAs in the blood circulation. Some peptides of plant or animal sources also have antimicrobial, antioxidant,antihypertensive, and immunomodulatory activities. Those peptides which confer biological functions beyond their nutritional value are called bioactive peptides. They are usually 2–20 AA residues in length but may consist of 〉20AA residues. Inclusion of some（e.g. 2–8%） animal-protein hydrolysates（e.g., porcine intestine, porcine mucosa,salmon viscera, or poultry tissue hydrolysates） or soybean protein hydrolysates in practical corn-and soybean mealbased diets can ensure desirable rates of growth performance and feed efficiency in weanling pigs, young calves,post-hatching poultry, and fish. Thus, protein hydrolysates hold promise in optimizing the nutrition of domestic and companion animals, as well as their health（particularly gut health） and well-being.展开更多
Whey protein products provided ideal ingredients for nutritional food applications.Whey proteins are known to have high nutritional quality due to their high content of essential amino acids,high digestibility and bio...Whey protein products provided ideal ingredients for nutritional food applications.Whey proteins are known to have high nutritional quality due to their high content of essential amino acids,high digestibility and biological value.Research in the past decades has shown that many of the whey protein fractions and peptides derived from them possess various biological activities.The technology developments in the last decade,such as those in the areas of protein fractionation technologies have made industrial scale production of fractionated whey protein products commercially feasible.The development in hydrolysis technology and the peptide analytical capability allowed production of whey protein hydrolysates with designed bioactivity and functionalities.People are continuously finding new biological activities of the various whey protein fractions or their hydrolysis products.Significant amount of research has also been carried out to study the clinical benefits of some of the whey protein fractions and whey protein derived peptides.Examples of these studies will be reviewed and discussed.展开更多
Rising demands for protein worldwide are likely to drive increases in livestock production,asmeat provides-40%of dietary protein.This will come at a significant environmental cost,and a shift toward plant-based protei...Rising demands for protein worldwide are likely to drive increases in livestock production,asmeat provides-40%of dietary protein.This will come at a significant environmental cost,and a shift toward plant-based protein sources would therefore provide major benefits.While legumes provide substantial amounts of plant-based protein,cereals are the major constituents of global foods,with wheat alone accounting for 15–20%of the required dietary protein intake.Improvement of protein content in wheat is limited by phenotyping challenges,lack of genetic potential of modern germplasms,negative yield trade-offs,and environmental costs of nitrogen fertilizers.Presenting wheat as a case study,we discuss how increasing protein content in cereals through a revised breeding strategy combined with robust phenotyping could ensure a sustainable protein supply while minimizing the environmental impact of nitrogen fertilizer.展开更多
基金supported by the National Natural Science Foundation of China(31572416,31372319,31330075 and 31110103909)Hubei Provincial Key Project for Scientific and Technical Innovation(2014ABA022)+2 种基金Hubei Hundred Talent program,Natural Science Foundation of Hubei Province(2013CFA097)Agriculture and Food Research Initiative Competitive Grants(2014-67015-21770 and 2015-67015-23276)from the USDA National Institute of Food and AgricultureTexas A&M Agri Life Research(H-8200)
文摘Recent years have witnessed growing interest in the role of peptides in animal nutrition. Chemical, enzymatic, or microbial hydrolysis of proteins in animal by-products or plant-source feedstuffs before feeding is an attractive means of generating high-quality small or large peptides that have both nutritional and physiological or regulatory functions in livestock, poultry and fish. These peptides may also be formed from ingested proteins in the gastrointestinal tract, but the types of resultant peptides can vary greatly with the physiological conditions of the animals and the composition of the diets. In the small intestine, large peptides are hydrolyzed to small peptides,which are absorbed into enterocytes faster than free amino acids（AAs） to provide a more balanced pattern of AAs in the blood circulation. Some peptides of plant or animal sources also have antimicrobial, antioxidant,antihypertensive, and immunomodulatory activities. Those peptides which confer biological functions beyond their nutritional value are called bioactive peptides. They are usually 2–20 AA residues in length but may consist of 〉20AA residues. Inclusion of some（e.g. 2–8%） animal-protein hydrolysates（e.g., porcine intestine, porcine mucosa,salmon viscera, or poultry tissue hydrolysates） or soybean protein hydrolysates in practical corn-and soybean mealbased diets can ensure desirable rates of growth performance and feed efficiency in weanling pigs, young calves,post-hatching poultry, and fish. Thus, protein hydrolysates hold promise in optimizing the nutrition of domestic and companion animals, as well as their health（particularly gut health） and well-being.
文摘Whey protein products provided ideal ingredients for nutritional food applications.Whey proteins are known to have high nutritional quality due to their high content of essential amino acids,high digestibility and biological value.Research in the past decades has shown that many of the whey protein fractions and peptides derived from them possess various biological activities.The technology developments in the last decade,such as those in the areas of protein fractionation technologies have made industrial scale production of fractionated whey protein products commercially feasible.The development in hydrolysis technology and the peptide analytical capability allowed production of whey protein hydrolysates with designed bioactivity and functionalities.People are continuously finding new biological activities of the various whey protein fractions or their hydrolysis products.Significant amount of research has also been carried out to study the clinical benefits of some of the whey protein fractions and whey protein derived peptides.Examples of these studies will be reviewed and discussed.
基金supported by the Australian Research Council(FT210100810)the Biotechnology and Biological Sciences Research Council[grant numbers BB/V018108/1,BB/W006979/1,BB/V004115/1]University of Adelaide Research Scholarship.
文摘Rising demands for protein worldwide are likely to drive increases in livestock production,asmeat provides-40%of dietary protein.This will come at a significant environmental cost,and a shift toward plant-based protein sources would therefore provide major benefits.While legumes provide substantial amounts of plant-based protein,cereals are the major constituents of global foods,with wheat alone accounting for 15–20%of the required dietary protein intake.Improvement of protein content in wheat is limited by phenotyping challenges,lack of genetic potential of modern germplasms,negative yield trade-offs,and environmental costs of nitrogen fertilizers.Presenting wheat as a case study,we discuss how increasing protein content in cereals through a revised breeding strategy combined with robust phenotyping could ensure a sustainable protein supply while minimizing the environmental impact of nitrogen fertilizer.
