Bioinformatics and bioactive peptides from foods: Do they work together?

Autor:	Iwaniak A; Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn-Kortowo, Poland. Electronic address: ami@uwm.edu.pl., Minkiewicz P; Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn-Kortowo, Poland., Darewicz M; Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn-Kortowo, Poland.
Jazyk:	angličtina
Zdroj:	Advances in food and nutrition research [Adv Food Nutr Res] 2024; Vol. 108, pp. 35-111. Date of Electronic Publication: 2024 Feb 16.
DOI:	10.1016/bs.afnr.2023.09.001
Abstrakt:	We live in the Big Data Era which affects many aspects of science, including research on bioactive peptides derived from foods, which during the last few decades have been a focus of interest for scientists. These two issues, i.e., the development of computer technologies and progress in the discovery of novel peptides with health-beneficial properties, are closely interrelated. This Chapter presents the example applications of bioinformatics for studying biopeptides, focusing on main aspects of peptide analysis as the starting point, including: (i) the role of peptide databases; (ii) aspects of bioactivity prediction; (iii) simulation of peptide release from proteins. Bioinformatics can also be used for predicting other features of peptides, including ADMET, QSAR, structure, and taste. To answer the question asked "bioinformatics and bioactive peptides from foods: do they work together?", currently it is almost impossible to find examples of peptide research with no bioinformatics involved. However, theoretical predictions are not equivalent to experimental work and always require critical scrutiny. The aspects of compatibility of in silico and in vitro results are also summarized herein. (Copyright © 2024. Published by Elsevier Inc.)
Databáze:	MEDLINE
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