BIOACTIVE FOOD PEPTIDES IN HEALTH AND DISEASE Edited by Blanca Hernández-Ledesma and Chia-Chien Hsieh Bioactive Food Peptides in Health and Disease http://dx.doi.org/10.5772/3318 Edited by Blanca Hernández-Ledesma and Chia-Chien Hsieh Contributors Blanca Hernández-Ledesma, Ben O. de Lumen, Chia-Chien Hsieh, Alfonso Clemente, Maria del Carmen Marín-Manzano, Maria del Carmen Arques, Claire Domoney, Roseanne Norris, Richard J. FitzGerald, Tânia G. Tavares, F. Xavier Malcata, Adham M. Abdou, Mujo Kim, Kenji Sato, Anne Pihlanto, Sari Mäkinen, Maira R. Segura-Campos, Luis A. Chel-Guerrero, David A. Betancur-Ancona, Kuo-Chiang Hsu, Yu-Shan Tung, Shih-Li Huang, Chia-Ling Jao, Sameh Sarray, Jose Luis, Mohamed El Ayeb, Naziha Marrakchi, Claudia Muro, Francisco Riera, Ayoa Fernández Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2013 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Petra Nenadic Typesetting InTech Prepress, Novi Sad Cover InTech Design Team First published January, 2013 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from orders@intechopen.com Bioactive Food Peptides in Health and Disease, Edited by Blanca Hernández-Ledesma and Chia-Chien Hsieh p. cm. ISBN 978-953-51-0964-8 Contents Preface IX Section 1 Health Benefits of Food Peptides 1 Chapter 1 1997-2012: Fifteen Years of Research on Peptide Lunasin 3 Blanca Hernández-Ledesma, Ben O. de Lumen and Chia-Chien Hsieh Chapter 2 Bowman-Birk Inhibitors from Legumes: Utilisation in Disease Prevention and Therapy 23 Alfonso Clemente, Maria del Carmen Marín-Manzano, Maria del Carmen Arques and Claire Domoney Chapter 3 Antihypertensive Peptides from Food Proteins 45 Roseanne Norris and Richard J. FitzGerald Section 2 Foods as Source of Bioactive Peptides 73 Chapter 4 Whey Proteins as Source of Bioactive Peptides Against Hypertension 75 Tânia G. Tavares and F. Xavier Malcata Chapter 5 Functional Proteins and Peptides of Hen’s Egg Origin 115 Adham M. Abdou, Mujo Kim and Kenji Sato Chapter 6 Antihypertensive Properties of Plant Protein Derived Peptides 145 Anne Pihlanto and Sari Mäkinen Chapter 7 Vigna Unguiculata as Source of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Peptides 183 Maira R. Segura-Campos, Luis A. Chel-Guerrero and David A. Betancur-Ancona Chapter 8 Dipeptidyl Peptidase-IV Inhibitory Activity of Peptides in Porcine Skin Gelatin Hydrolysates 205 Kuo-Chiang Hsu, Yu-Shan Tung, Shih-Li Huang and Chia-Ling Jao VI Contents Chapter 9 Snake Venom Peptides: Promising Molecules with Anti-Tumor Effects 219 Sameh Sarray, Jose Luis, Mohamed El Ayeb and Naziha Marrakchi Section 3 Production of Bioactive Food Peptides 239 Chapter 10 Advancements in the Fractionation of Milk Biopeptides by Means of Membrane Processes 241 Claudia Muro, Francisco Riera and Ayoa Fernández Preface In recent years, nutrition and food sciences have been focused on biologically active peptides present in the sequences of food proteins. Such peptides are inactive within the sequence of the precursor proteins and can be released by enzymatic proteolysis during gastrointestinal digestion or during food processing. Liberated peptides may act as regulatory compounds with hormone-like activity in the human body. To date, food-derived peptides with antihypertensive, antimicrobial, antioxidant, anti- carcinogenic, anti-inflammatory, opioid agonist or antagonist, antiviral, among others, have been characterized. These peptides possess properties that help to prevent and/or treat different disorders, maintaining the well-health status of humans. Bioactive Food Peptides in Health and Disease provides a general overview of food- derived peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides updated and interesting information on bioactive peptides obtained from both animal and plant food sources, emphasizing on important aspects related to their bioactivity, mechanism of action, and bioavailability. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. The editors want to thank the authors for their important contribution to the success of this book. They are eminent researchers all over the world that have accepted to share and turn their ideas and work into a book that we hope to be an essential resource and reference for nutritional and food scientists, biochemists, industry producers and consumers. Dr. Blanca Hernández-Ledesma Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain Dr. Chia-Chien Hsieh Department of Nutritional Science and Toxicology. University of California, Berkeley, California, USA . BIOACTIVE FOOD PEPTIDES IN HEALTH AND DISEASE Edited by Blanca Hernández-Ledesma and Chia-Chien Hsieh Bioactive Food Peptides in. chronic diseases. The book provides updated and interesting information on bioactive peptides obtained from both animal and plant food sources, emphasizing