Protein Biofunctions - Exploring the Impact of Food Proteins and Peptides on Human Bodily Functions

Session Chair(s)

• 

  Hongbing Fan, PhD (he/him/his)

  Assistant Professor
  Department of Agricultural, Food, & Nutritional Science
  University of Kentucky
  Lexington, KY, United States
• 

  Shigeru Katayama, PhD

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

Food proteins and peptides play crucial roles in regulating various bodily functions in humans. These biomolecules are not only essential for providing building blocks for tissue repair and growth but also serve as signaling molecules that influence physiological processes. Through interactions with specific receptors and enzymes, food proteins and peptides can modulate functions, such as digestion, immune response, hormone regulation, and neurotransmission. In addition, some proteins and peptides possess bioactive properties that contribute to health benefits beyond basic nutrition. These bioactive compounds exhibit antioxidant, antimicrobial, antihypertensive, and anti-inflammatory activities. Understanding the biofunctions of food proteins and peptides is vital for optimizing dietary choices to promote overall health and well-being. Researchers continue to investigate the intricate mechanisms underlying the effects of these biomolecules on human physiology with the aim of developing targeted nutritional interventions and functional foods to support health maintenance and disease prevention. In this section, we will delve into the fascinating world of protein biofunctions, exploring how food proteins and peptides interact with the human body to influence various physiological processes. Our expert speakers will discuss cutting-edge research findings on bioactive compounds from food sources to promote health and prevent diseases.

Presentations:

• 3:35 PM – 3:52 PM EDT

  γ-Glutamyl dipeptide (γ-Glu-Val): Dual benefits in reducing vascular inflammation, atherosclerotic plaque formation, and modulating the kokumi taste
  

  Presenting Author: Kaustav Majumder, PhD (he/him/his) – University of Nebraska-Lincoln
• 3:52 PM – 4:09 PM EDT

  Plant-derived bioactive peptides: value-addition and sustainability
  

  Presenting Author: Jianping Wu – University of Alberta
• 4:09 PM – 4:26 PM EDT

  Phosphorylation of buckwheat allergenic proteins reduces their allergenic potential and improves therapeutic strategy
  

  Presenting Author: Shigeru Katayama, PhD – Shinshu University
• 4:26 PM – 4:43 PM EDT

  Increase in food-derived liner and cyclic peptide levels in human blood by ingestion of porcine elastin peptides
  

  Presenting Author: Yasutaka Shigemura, PhD – Tokyo Kasei University

  Co-Author: Yu Iwasaki – Tokyo Kasei University

  Co-Author: Yoshinori Katakura – Kyushu University

  Co-Author: Mikako Sato – NH Foods Ltd

  Co-Author: Yukihiro Sugawara – NH Foods Ltd
• 4:43 PM – 5:00 PM EDT

  Biological activities of plant proteins and peptides
  

  Presenting Author: Rotimi E. Aluko, PhD (he/him/his) – University of Manitoba