This document discusses bioactive peptides and methods for their extraction. It begins with an introduction to bioactive peptides and their various positive effects on human health, such as antioxidant, anti-inflammatory, and antihypertensive properties. It then describes enzymatic hydrolysis as the most common method for extracting bioactive peptides from proteins. The advantages of enzymatic-assisted extraction over conventional methods are highlighted, including higher extraction yields, purity and quality in less time and at lower cost. In conclusion, bioactive peptides benefit human health and enzymatic hydrolysis is the most efficient way to extract them.

1. BA11-013 Nguyễn Mai Chi
BI12-021 Trần Tiến Anh
BI12-163 Nguyễn Ngọc Hiếu
Enzyme and
bioactive peptides
Subject: Food Enzymology
Dr. Nguyen Sy Le Thanh

2. Introduction Extraction
Advantage Conclusions
01 02
Extraction of Bioactive
Peptides Using Enzyme
03
Advantage of Enzymatic-
Assisted Approach
04
Overview of the
methodology
Agenda
The Importance of Bioactive
Peptides.

3. 01 Introduction
Role of BP

4. Overview
of the BP
effects on
the human
body and
systems

5. 1. Have great potential as functional foods
and nutraceuticals
2. Antioxidative activities
3. Anti-inflammatory
4. Anticancer
5. Antimicrobial
6. Immunomodulatory
7. Antihypertensive
8. Blood Lipid Lowering
9. Opioid
10. Antiobesity
11. Bind materials
12. Antidiabetic
TL;DR: BPs are biologically
active, they improve human
health and the condition of an
organism

6. Example of property –
nutrition
Peptides and proteins are critical
macronutrients as they provide the necessary
raw materials for protein production and serve
as a source of energy.

7. Example of property –
infant formula
lim
𝐵𝑃→𝐵𝑒𝑛𝑒𝑓𝑖𝑡𝑠
𝐵𝑎𝑏𝑦 𝑓𝑜𝑟𝑚𝑢𝑙𝑎 = 𝐵𝑟𝑒𝑎𝑠𝑡 𝑓𝑒𝑒𝑑𝑖𝑛𝑔
Perform many physiological functions other than
nutrition, affecting the immune system, hormones and
related compounds, antibacterial agents, enzymes,
enzyme inhibitors, and encrypted peptides
Contains: (α-lactalbumin and lactoferrin), milk fat
globule membrane, taurine, folates (folic acid and 5-
MTHF), polyamines, polyunsaturated fatty acids
(docosahexanoic acid and arachidonic acid), prebiotics,
and probiotics

8. 02 Extraction method
Obtaining BP

9. Enzymatic hydrolysis
Most BP are encrypted in protein
 Enzymes are employed in diverse ways to facilitate
protein extraction from food, such as cell wall
degradation, starch-bond protein release, and
protein solubility improvement

10. Step 1: Combining of
enzyme and the reactant
Step 2: Disintegration of
the complex molecule to
give the product
Mechanism
of enzyme

11. Producing
BP
Three ways:
(I) Enzymatic hydrolysis by
enzymes extracted from
microorganisms or plants
(II) Enzymatic hydrolysis by
digestive enzymes
(III) Microbial fermentation

12. 03 Advantages
Benefits of enzymatic-assisted extraction

13. Advantage of E-Extraction
The enzymatic-assisted extraction (EAE) method can
be employed in the pretreatments of raw materials.
Different enzymes could be applied including
cellulases, hemicellulases, pectinases, amylases,
proteases, and lipases, as free or immobilized forms.

14. Conventional method E-Extraction
Long duration of solid-liquid
extraction
Low sensitivity
Low purity
Higher extraction yield
Higher quality of extract
Decreased extraction time
Green extraction (because of water
and enzyme applications that are of
natural origin)
Less expensive
Comparison

15. Conclusion
BP serves to benefit all 5 systems of a living organism.
Specific properties of BP in some food products are
targeted at certain groups of user
BP are extracted the most efficiently via enzymatic
hydrolysis to maximise yield and lower production time
and potency.

16. Le Sauce
⁕ nt J Mol Sci. 2022 Feb; 23(3): 1445.
⁕ Published online 2022 Jan 27. doi: 10.3390/ijms23031445
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8836030/
⁕ Front Nutr. 2021; 8: 815640.
⁕ Published online 2022 Jan 20. doi: 10.3389/fnut.2021.815640
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8810531/#:~:text=Bioactive%20peptides%20generated
%20from%20food,effects%20in%20the%20living%20body.
⁕ PLoS One. 2019; 14(12): e0226834.
⁕ Published online 2019 Dec 30. doi: 10.1371/journal.pone.0226834
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936807/
⁕ Int J Food Sci. 2021; 2021: 8850080.
⁕ Published online 2021 May 14. doi: 10.1155/2021/8850080
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8140835/

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