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

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.

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

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