A review on processing methods and functions of wheat germ-derived bioactive peptides

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Critical Reviews in Food Science and Nutrition

ISSN: (Print) (Online) Journal homepage: www.tandfonline.com/journals/bfsn20

A review on processing methods and functions of

wheat germ-derived bioactive peptides

Zebin Weng, Yuanrong Chen, Tingting Liang, Yajuan Lin, Hui Cao, Haizhao

Song, Ling Xiong, Fang Wang, Xinchun Shen & Jianbo Xiao

To cite this article: Zebin Weng, Yuanrong Chen, Tingting Liang, Yajuan Lin, Hui Cao, Haizhao

Song, Ling Xiong, Fang Wang, Xinchun Shen & Jianbo Xiao (2023) A review on processing

methods and functions of wheat germ-derived bioactive peptides, Critical Reviews in Food

Science and Nutrition, 63:22, 5577-5593, DOI: 10.1080/10408398.2021.2021139

To link to this article: https://doi.org/10.1080/10408398.2021.2021139

Published online: 29 Dec 2021.

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REVIEW

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

2023, VOL. 63, NO. 22, 5577–5593

A review on processing methods and functions of wheat germ-derived

bioactive peptides

Zebin Wenga†, Yuanrong Chenb†, Tingting Liangc, Yajuan Lina, Hui Caod, Haizhao Songb, Ling Xiongb,

Fang Wangb, Xinchun Shenb and Jianbo Xiaob,d

aSchool of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine,

Nanjing, China; bCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key

Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China; cChangshu

Hospital, Aliated to Nanjing University of Chinese Medicine, Changshu, China; dDepartment of Analytical and Food Chemistry, Faculty of

Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain

ABSTRACT

Wheat germ protein is a potential resource to produce bioactive peptides. As a cheap, safe, and

healthy nutritional factor, wheat germ-derived bioactive peptides (WGBPs) provide benefits and

great potential for biomedical applications. The objective of this review is to reveal the current

research status of WGBPs, including their preparation methods and biological functions, such as

antibacterial, anti-tumor, immune regulation, antioxidant, and anti-inflammatory properties, etc.

We also reviewed the information in terms of the preventive ability of WGBPs to treat serious

infectious diseases, to offer their reference to further research and application. Opinions on future

research directions are also discussed. Through the review of previous research, we find that there

are still some scientific issues in the basic research and industrialization process of WGBPs that

deserve further exploration. Firstly, based on current complex enzymolysis, the preparation and

production of WGBPs need to be combined with other advanced technology to achieve efficient

and large-scale production. Secondly, studies on the bioavailability, biosafety, and mechanism

against different diseases of WGBPs need to be carried out in different in vitro and in vivo models.

More human experimental evidence is also required to support its industrial application as a

functional food and nutritional supplement.

HIGHLIGHTS

• The purification and identification of wheat germ-derived bioactive peptides.

• The main biological activities and potential mechanisms of wheat germ hydrolysates/peptides.

• Possible absorption and transport pathways of wheat germ hydrolysate/peptide.

• Wheat germ peptide shows a variety of health benefits according to its amino acid sequence.

• Current food applications and future perspectives of wheat germ protein hydrolysates/peptide.

Introduction

Healthy food choices can prevent cancer or chronic respi-

ratory diseases, reported being responsible for over 48% of

deaths worldwide (Udenigwe and Mohan 2014). Bioactive

ingredients in food can improve health conditions and min-

imize dependence on synthetic medicines. In recent years,

several studies on novel functional ingredients, such as

hydrolyzed proteins and bioactive peptides from various

food sources, have been reported (Xu etal. 2021; Chawalit

et al. 2021). Plant protein-derived peptides have been less

researched than those from animal sources, although plants

are recognized as cheap sources of protein with many poten-

tial functional activities (Jahanbani etal. 2016). Wheat germ

(embryonic axis and scutellum) is a major byproduct of the

flour milling industry, which is systematically removed

during milling due to its adverse effects on the shelf-life

and quality of the flour. However, diverse physiologically

active ingredients of wheat germ contribute to its broad

application prospects and developmental value. Defatted

wheat germ contains 25–35% protein with high essential

amino acid content (Jia, Ma, Zhao, Wang, He, et al. 2010).

Although wheat germ protein has been studied previously

for its potential bioactive compounds, there is little infor-

mation available on the structural and functional properties

of wheat germ-derived bioactive peptides (WGBPs).

Wheat germ accounts for 2–3% of wheat grain mass, and

is a rich source of proteins, lipids, vitamins, minerals and

trace physiological active components, known as "the natural

nutritional treasure house of human beings" (Zhu, Zhou,

and Qian 2006a). Next to soybean, the protein content of

defatted wheat germ ranges up to 30%. Wheat germ protein

CONTACT Fang Wang wangfang8875@163.com; Xinchun Shen shenxinchun@nufe.edu.cn; Jianbo Xiao jianboxiao@uvigo.es

†These authors contributed equally to this work.

https://doi.org/10.1080/10408398.2021.2021139

KEYWORDS

Wheat germ peptides;

preparation methods;

bioactivities;

action mechanism

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