Health-Beneficial Bioactivities of Proteins and Peptides

Chair(s)

• 

  Xiaohong Sun, PhD (she/her/hers)

  Assistant professor
  Department of Plant Food and Environmental Sciences
  Dalhousie University
  Truro, NS, Canada
• 

  Shigeru Katayama, PhD

  Professor
  Faculty of Agriculture, Food Chemistry Laboratory
  Shinshu University
  Kamiina-Gun, Nagano, Japan

This session will explore recent advancements in research on the bioactive properties of proteins and peptides, emphasizing their crucial roles in promoting health. We will discuss how their bioactivities, such as anti-inflammatory, antioxidant, and immunomodulatory effects, contribute to disease prevention. Additionally, the session will investigate the impact of emerging processing techniques, food matrix, and formulation strategies on enhancing the bioactive properties and bioavailability of food-derived peptides. This knowledge paves the way for the development of peptide-based functional foods and supplements. Join us for an engaging discussion on the transformative potential of proteins and peptides in advancing health and nutrition.

Presentations:

• 8:35 AM – 8:55 AM PST

  Analytical evaluation of the bioavailability of bioactive peptides
  

  Presenting Author: Mitsuru Tanaka, PhD – Kyushu University
• 8:55 AM – 9:15 AM PST

  A metabolite of peptide IRW plays a key role in its blood pressure lowering activity
  

  Presenting Author: Jianping Wu – University of Alberta

  Co-Author: Zihan Wang, PhD – University of Alberta
• 9:15 AM – 9:35 AM PST

  Fish protein hydrolysates: A source of biofunctional ingredients
  

  Presenting Author: Richard Fitzgerald – University of Limerick
• 9:35 AM – 9:55 AM PST

  Prolidase and aminopeptidase N break down X-Pro and Pro-X in lumen, respectively, forming a blood-lumen barrier to food-derived peptides
  

  Presenting Author: Tomoko Asai, PhD – Kyoto University

  Co-Author: Sri Wijanarti – Kyoto University

  Co-Author: Kenji Sato – Kyoto University