Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production.

Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins. Cereal protein peptides have good application potential as antioxidant, antibacterial, anti-inflammatory and anticancer compounds, in lowering blood pressure, controlling blood sugar, and inhibiting thrombosis. This article reviews the literature on the functional properties, mechanisms of action, and applications of cereal protein peptides in the food industry with two perspectives, and summarizes the methods for their preparation and identification. The biologically active peptides derived from different grain proteins have varied main functional properties, which may be related to the differences in the amino acid composition and protein types of different grains. On this basis, the structure-activity relationship of cereal protein peptides was discussed. The advancement of identification technology makes the integration of bioinformatics and bioactive peptide research closer. Bioinformatics by combination of online database, computer simulation and experimental verification is helpful to in-deep study the structure-activity relationship of biologically active peptides, and improve efficiency in the process of obtaining target peptides with less cost. In addition, the application of cereal protein peptides in the food industry is also discussed.

Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties.

Quinoa has a long history of cultivation and unique nutritional value. Quinoa sprouts can be eaten as leafy vegetables, but their nutritional quality is unknown. Ten quinoa sprout varieties (lines) were evaluated and compared for nutrient and functional composition. All quinoa sprout varieties had high contents of moisture content, reducing sugar, potassium, magnesium, and vitamin C. All varieties contained all essential amino acids, with leucine present in abundance. They had high contents of phenolics, flavonoids, carotenoids (ß-carotene and lycopene) as well as chlorophylls a and b. Overall, var. LL-01 had better nutrient and phytochemical composition than other varieties. The potential nutritionalhealth benefits of quinoa sprouts as a vegetable are important for both traditional and contemporary diets.