Functional peptides for obesity disorders

Abstract

The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus. These peptides, extracts containing them and food products containing them are useful for the treatment and/or prevention of obesity and oxidative stress.

Claims

1. A fermented milk food product comprising one or more peptides having pancreatic lipase (PL) and/or phospholipase A2 (PLA2) inhibiting activity obtained by hydrolysis of soy glycinin with at least one bacterial strain selected from the group consisting of Streptococcus thermophilus CNCM 1-2776, Streptococcus thermophilus CNCM I-1630, and Lactobacillus paracasei subsp paracasei CNCM 1-4270, wherein at least one of said peptides is a peptide selected from the group consisting of SEQ ID NOs: 1-12 and 14-22, and further comprising said at least one bacterial strain in a matrix containing soy glycinin.

2. The fermented milk food product according to claim 1, wherein the peptides are in the form of an extract.

3. The fermented milk food product according to claim 1, wherein the peptides are in isolated form.

4. The fermented milk food product according to claim 1, wherein the amount of said peptide per total amount of serving of the food products is from 0.01 to 1 g.

5. The fermented milk food product according to claim 1, comprising at least 0.01 g/kg of said peptides.

6. A method for producing peptides having pancreatic lipase (PL) and/or phospholipase A2 (PLA2) inhibiting activity, said method comprising hydrolyzing or fermenting soy glycinin with at least one bacterial strain selected from the group consisting of Streptococcus thermophilus CNCM 1-2776, Streptococcus thermophilus CNCM 1-1630, and Lactobacillus paracasei subsp paracasei CNCM I-4270, wherein at least one of said peptides is a peptide selected from the group consisting of SEQ ID NOs:1-12 and 14-22.

7. The fermented milk food product according to claim 1, wherein at least one of said peptides is a peptide selected from the group consisting of SEQ ID NOs: 1-6.

8. The fermented milk food product according to claim 1, wherein said fermented milk food product is a sterilized and/or a pasteurized fermented milk food product.

Description

FIGURES

(1) FIG. 1 represents the effect on C. elegans body fat reduction of peptide extracts obtained from soy glycinin and selected from PLA2 inhibition assay

(2) FIG. 2 represents the effect of protection against an acute oxidative stress by different peptide extracts in C. elegans

DETAILED DESCRIPTION OF THE INVENTION

(3) The present invention provides different glycinin peptides obtained by hydrolysis with different strains of lactic acid bacteria for use in treatment and/or prevention of obesity disorder and oxidative stress. These peptides are able to in vitro inhibit lypolitic enzymes (PL and PLA2) and reduce fat accumulation and protect against acute oxidative stress in an in vivo model using Caenorhabditis elegans.

(4) In vitro studies were carried out in order to select several strains of lactic acid bacteria able to release peptides from soy glycinin able to inhibit enzymatic activities of relevance in obesity disorders. Peptide extracts were obtained after 72 h of hydrolysis of soy glycinin by supernatant cultures of ten different strains belonging to the genera Lactobacillus or Streptococcus. The generated extracts were screened for their capacity to in vitro inhibit PL and PLA2 enzymes. Finally, the selected peptide extracts were then screened for their ability to reduce fat accumulation using an in vivo model of Caenorhabditis elegans, and subsequently the selected peptide extracts were also tested for their ability to protect against an acute oxidative stress using the same animal system.

(5) As a result of this study, it was found that peptide extracts obtained after hydrolysis of glycinin with proteases from supernatant of some strains were able to in vitro inhibit PL and PLA2, and to reduce fat accumulation and protect against oxidative stress using the in vivo model of C. elegans. The antioxidant peptides responsible for the in vitro PL and PLA2 inhibition and fat reduction in vivo were then identified.

(6) Consumption of these specific peptide extracts can be advantageously used in persons suffering obesity or in persons at risk of suffering obesity, such as people with a family history of obesity or people with problems in lipid metabolism.

(7) Selection of Strains

(8) For the purpose of selecting the most efficient lactic acid bacteria having protease activity against glycinin, different strains of the genera Lactobacillus and Streptococcus were subject to the following hydrolysis assay.

(9) The substrate selected to carry out the process of hydrolysis was soy glycinin. Glycinin is the soy major protein extracted from soy flour after treatment with mercaptoethanol followed by two centrifugation steps as described in Thanh V. H. et al. (Major proteins of soybean seeds: a straightforward fractionation and their characterization. 1976. J Agric Food Chem 24: 1117-1121). Among the enzymatic sources used to degrade glycinin, ten strains were tested: 6 strains from Streptococcus genera (strains 2, 3, 4, 5, 6, 7) and 4 strains from Lactobacillus genera (strains 8, 9, 10 and 11). All these strains were grown in optimal medium (MRS for Lactobacillus strains and BHI for Streptococcus strains) during 17 h at 37° C. and the proteases with a molecular weight above 10 KDa both in supernatant and cells were concentrated to be used as enzymatic sources in glycinin hydrolysis assays. On one hand, proteases from the supernatant were obtained after centrifugation for 15 min at 4000 rpm. Then the supernatant was ultrafiltrated by 10 KDa and the top was resuspended in 2 ml with 50 mM citrate phosphate buffer pH 7. On the other hand, cells obtained from the different cultures were washed with saline solution for 15 min at 4000 rpm and resuspended in 50 mM citrate phosphate buffer pH 7 to evaluate the protease activity in cells and supernatant (Table 1).

(10) TABLE-US-00001 TABLE 1 Protease activity from different culture collection LAB strains. Protease activity (U.I./ml) Strains Microorganisms Supernatant cell 2 Streptococcus thermophilus 0.005 0.003 CNCM I-2965 3 Streptococcus thermophilus 0.009 0.001 CNCM I-2785 4 Streptococcus thermophilus 0.001 0.002 CNCM I-4269 5 Streptococcus thermophilus 0.003 0.001 CNCM I-3211 6 Streptococcus thermophilus 0.006 0.001 CNCM I-2776 7 Streptococcus thermophilus 0.003 0.001 CNCM I-1630 8 Lactobacillus delbrueckii lactis 0.028 0.009 CNCM I-4280 9 Lactobacillus helveticus 0.010 0.012 CNCM I-4279 10 Lactobacillus paracasei 0.016 0.005 paracasei CNCM I-4270 11 Lactobacillus paracasei 0.029 0.006 paracasei CNCM I-1518

(11) From the above it was seen that the culture supernatant of lactic acid bacteria strains were found to be most efficient in providing the highest protease activity and therefore producing functional peptides in obesity.

(12) Obtention of Peptide Extracts

(13) Enzymatic hydrolysis was carried out for 72 h at 37° C. with 13.5 ml of 1% of glycinin in 50 mM citrate phosphate buffer pH 7 and 1.5 ml of each 10 KDa concentrated culture supernatant under study. The reaction was stopped by ultrafiltration with 3 KDa filters and the lower fractions, containing peptides released after hydrolysis were in vitro evaluated for testing their ability to inhibit lipolytic enzymes as PL and PLA2 and studying their in vivo capacity to reduce fat accumulation in a C. elegans model.

(14) Screening of Peptide Extracts for their Capacity to Inhibit In Vitro PL and PLA2 Enzyme Activity

(15) Inhibition of PL was determined using 4-methyl umbelliferyl oleate (4MUO) as substrate as described by Sugiyama et al. (Oligomeric procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption. J Agric Food Chem (2007); 55: 4604-4609) with some modifications. Aliquots of 25 μl of each peptide extract were incubated with 25 μl of PL solution (1 mg/ml) and preincubated for 10 minutes at 26° C. with stirring of 500 rpm. Reaction was initiated by adding 50 μl of 4MUO (0.1 mM) dissolved in Dulbecco's buffer. After incubation at 26° C. for 20 minutes with constant stirring (500 rpm) the reaction was stopped by adding 100 μl of 0.1 M sodium citrate buffer (pH 4.2). The amount of 4-methyl umbelliferone released by the enzyme was determined by fluorescence. Peptide extracts were used as inhibitors in the enzymatic assay but had to be diluted 1/20 or 1/50 because of the interference between the fluorescence and the buffer containing the peptides.

(16) Inhibition of PLA2 enzyme was determined by High Performance Liquid Chromatography (HPLC) using 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) as substrate as described by Singh et al. (A rapid isocratic high-performance liquid chromatography method for determination of cholesterol and 1,2-dioleoyl-sn-glycero-3-phosphocholine. Journal of Chromatography (2005); 1073:347-353). Waters 2695 HPLC with Waters 2996 Photodiode detector Array and a C8 column Hypersil BDS (250×4.6 mm, 5 uM) were used carrying out an eluent isocratic method formed by a mixture of ammonium phosphate buffer 50 mM pH 2.7:methanol (15:85, v/v). Table 2 contains PL inhibition values by the peptide extracts obtained from soy glycinin. Table 3 contains PLA2 inhibition values by the peptide extracts obtained from soy glycinin.

(17) TABLE-US-00002 TABLE 2 Percentage of PL inhibition by peptide extracts from soy glycinin with supernatants and cells from the analyzed strains. % Inhibition PL - Glycinin Peptides extracts D(1/20) Glycinin control 72 h 2.4 ± 4.6 Strains Supernatants Cells 2 - St. thermophilus 3.0 ± 4.5 2.0 ± 4.9 3 - St. thermophilus 4.5 ± 5.6 1.5 ± 5.4 4 - St. thermophilus 0.7 ± 3.3 1.6 ± 4.0 5 - St. thermophilus 2.4 ± 5.0 1.1 ± 2.4 6 - St. thermophilus 0.9 ± 3.9 3.7 ± 3.2 7 - St. thermophilus 2.0 ± 5.6 5.7 ± 1.9 8 - L. helveticus 1.3 ± 2.7 4.3 ± 3.4 9 - L. acidophilus 3.4 ± 3.3 2.1 ± 3.5 10 - L. paracasei 2.6 ± 3.3 3.3 ± 3.1 subsp paracasei 11 - L. paracasei 3.1 ± 5.3 4.5 ± 6.2 subsp paracasei

(18) TABLE-US-00003 TABLE 3 Percentage of PLA2 inhibition by peptide extracts from soy glycinin with supernatants and cells from the analyzed strains. % Inhibition PLA2 - Glycinin Peptide extracts Glycinin control 72 h 9.5 ± 7.4 Strains Supernatants Cells 2 - St. thermophilus 6.4 ± 3.2 7.4 ± 1.9 3 - St. thermophilus 2.8 ± 0.7 19.2 ± 1.3  4 - St. thermophilus 4.9 ± 0.3 8.6 ± 2.4 5 - St. thermophilus 5.3 ± 1.7 11.0 ± 2.9  6 - St. thermophilus 17.1 ± 2.3  13.0 ± 3.9  7 - St. thermophilus 21.5 ± 1.7  6.7 ± 4.0 8 - L. helveticus 7.9 ± 0.5 3.5 ± 1.1 9 - L. acidophilus 9.0 ± 2.6 5.7 ± 3.2 10 - L. paracasei subsp 20.9 ± 1.6  7.8 ± 1.0 paracasei 11 - L. paracasei subsp 14.0 ± 3.0  3.5 ± 0.9 paracasei

(19) The best inhibitory peptide extracts from soy glycinin were selected to be tested in vivo with C. elegans model. These peptide extracts and their assigned codes are summarized in Table 4.

(20) TABLE-US-00004 TABLE 4 Group of the selected peptide extracts for in vivo analysis Samples selected from PLA2 inhibition % PLA2 assay Sample Code inhibition St. thermophilus 3 cells Glycinin 72 h M20G 19.2 ± 1.3 St. thermophilus 6 supernatant Glycinin 72 h M5G 17.1 ± 2.3 St. thermophilus 7 supernatant Glycinin 72 h M31G 21.5 ± 1.7 L. paracasei subsp paracasei 10 supernatant M27G 20.9 ± 1.6 Glycinin 72 h L. paracasei subsp paracasei 11 supernatant M29G 14 ± 3 Glycinin 72 h

(21) Screening of Peptide Extracts for their Ability to In Vivo Reduce Fat Accumulation

(22) The ability to reduce body fat content in the nematode C. elegans was analyzed in a group of 5 peptide extracts previously obtained from glycinin (see Table 4). These samples were selected by their high effect on PL and PLA2 in vitro inhibition. Specifically, 5 peptide extracts were selected from the PLA2 inhibition assay (M20G, M5G, M31G, M27G and M29G). Body fat content was analyzed in the C. elegans wild type strain N2 by Red Nile dying of living nematodes. Experiments were carried out with age-synchronized populations, starting from egg-stage to young adult stage (3-day adults). During the experiments, worms were cultured in the NGM agar plates as control condition, NGM with the corresponding peptide extracts (100 μL/plate) and NGM with 6 μg/mL of Orlistat as positive control. Nile Red was added on top of the NG plates already seeded with Escherichia coli OP50 strain to a final concentration of 0.05 μg/ml. After incubation at 20° C., young adult worms (60 worms per condition) were taken to measure the in vivo fluorescence in a VersaFluor™ Fluorometer System. Fluorescence obtained in treated worms was calculated from fluorescence of worms fed in control conditions (reference sample). Experiments were carried out by duplicate.

(23) The overall results obtained in the evaluation of the 5 peptide extracts showed a higher effect on body fat reduction in the case of those with PLA2 inhibitory capacity (Table 5 and FIG. 1).

(24) Peptide extracts selected from their PLA2 inhibitory effect were, in general, more effective upon lipid reduction in C. elegans (Table 5). The percentage of fluorescence reduction, as shown in FIG. 1, were from 16.2 to 37.7%. It is important to highlight the effect of MSG, M27G and M31G with 37.7%, 31.6% and 28.6% of fluorescence reduction respectively.

(25) To summarize, it has been found that a group of peptide extracts with a significant in vitro inhibitory effect on PLA2 have also an important in vivo effect on body fat reduction.

(26) TABLE-US-00005 TABLE 5 Percentage of C. elegans body fat reduction produced by peptide extracts selected from the previous enzyme inhibition assay. Samples selected from PLA2 inhibition Sample % Fat reduction assay Code (C. elegans) St. thermophilus 3 cells Glycinin 72 h M20G 16.05 St. thermophilus 6 supernatant Glycinin 72 h M5G 37.71 St. thermophilus 7 supernatant Glycinin 72 h M31G 28.57 L. paracasei subsp paracasei 10 supernatant M27G 31.61 Glycinin 72 h L. paracasei subsp paracasei 11 supernatant M29G 16.29 Glycinin 72 h

(27) Screening of Peptide Extracts for their Capacity to Protect Against Acute Oxidative Stress

(28) The protection of the selected 5 peptide extracts against an acute oxidative stress was analyzed in the in vivo model of C. elegans.

(29) Experiments were carried out with age-synchronized populations of C. elegans wild type strain N2. The nematodes were fed from egg stage to 5-day adult stage with the different peptide extracts (100 μL/plate). A control fed condition (NGM) and positive control (vitamin C, 0.1 μg/mL) were included. After incubation at 20° C., worms were submitted to an oxidative stress by transferring them to new plates with H.sub.2O.sub.2 (2 mM). Viability of worm population was determined after 5 h of incubation in each culture condition. Experiments were carried out by duplicate.

(30) The 5 selected peptide extracts were analyzed in two different trials. The first one (see FIG. 2) included the samples which produced the highest in vitro inhibition of PLA2 (they reduce body fat in vivo between 28.6 and 39.1%). Samples M5G, M31G, M27G were obtained from glycinin substrates and all of them showed a high protection against oxidative stress in the nematode. We observed high percentages of survival after oxidative stress (between 53 and 64%) compared with control conditions (39.5%). The results show high protection against oxidative stress and ability to reduce fat content in the nematode for peptide extracts M5G, M31G y M27G. (FIG. 2).

(31) In summary, a group of 3 peptide extracts, M5G, M31G, M27G, obtained from glycinin by hydrolysis with strains St. thermophilus 6, L. paracasei subsp paracasei 10 and St. thermophilus 7, have a high effect on fat reduction and a significant protection against oxidative stress in the in vivo model of C. elegans, demonstrating their beneficial effect on both functionalities (Table 6).

(32) TABLE-US-00006 TABLE 6 Protection against oxidative stress of peptide extracts selected from PLA2 assay. Samples selected from PLA2 Sample % Fat reduction % Survival assay Code (C. elegans) (C. elegans) St. thermophilus 6 M5G 37.71 56 supernatant Glycinin 72 h St. thermophilus 7 M31G 28.57 53 supernatant Glycinin 72 h L. paracasei subsp paracasei M27G 31.61 55.5 10 supernatant Glycinin 72 h

(33) The following strains were then preferably selected for the purpose of the present invention.

(34) Strain 6: Streptococcus thermophilus CNCM 1-2776

(35) Strain 7: Streptococcus thermophilus CNCM 1-1630

(36) Strain 10: Lactobacillus paracasei subsp paracasei CNCM 1-4270

(37) The present invention also encompasses the use of above mentioned strains, but also mutants strains or genetically transformed strains derived from any one of the parent strains still having protease activity against glycinin and producing the functional peptides of the present invention. These mutant or genetically transformed strains can be strains wherein one or more endogenous gene(s) of the parent strain has (have) been mutated, for instance to modify some of its metabolic properties. They can also be strains resulting from the genetic transformation of the parent strain by one or more gene/s of interest, for instance in order to give to said strains additional physiological features.

(38) Identification of Functional Peptides with Capacity to In Vitro Inhibit PLA2, Reduce Fat and Protect Against Oxidative Stress in C. elegans Model

(39) The 3 peptide extracts able to in vitro inhibit PLA2, reduce fat and protect against oxidative stress in vivo were selected to identify the functional peptide sequence present on them. The identification of functional peptides was carried out with samples, M5G, M27G and M31G and obtained by nESI-MS/MS.

(40) Table 7 contains the peptides sequences identified from glycinin and the number of occurrences in each evaluated sample. All the peptides showed in Table 7 only were present in samples treated with strains St. thermophilus 6 and 7 and Lactobacillus paracasei subsp paracasei 10, and are not identified in the control samples without hydrolytic treatment.

(41) TABLE-US-00007 TABLE 7 Frequency peptide sequences from soy glycinin identified in M5G, M27G and M31G samples. Molecular Sequence weight M5G M27G M31G V.AVSLIDTN.S 831.53 1 Y.LAGNQEQEFLK.Y 1276.07 2 Y.LAGNQEQEFLQ.Y 1276.07 1 L.AGNQEQEFLK.Y 1162.99 2 2 L.AGNQEQEFLQ.Y 1162.99 1 Q.GENEGEDKGAIVT.V 1317.85 1 Q.GENEEEDSGAIVTVKGG.L 1690.05 1 N.EGEDKGAIVTVKG.G 1301.91 1 N.EGEDKGAIVTVKGG.L 1358.95 1 N.EEEDSGAIVTVKGG.L 1389.95 1 E.EEDSGAIVTVKGG.L 1260.95 1 E.EDSGAIVTVKGG.L 1131.89 1 V.TAPAMRKPQQEEDDDDEEEQP.Q 2456.41 1 V.TAPAMRKPQQEEDDDDEEEQPQ.C 2585.41 1 1 E.EEEKGAIVTVK.G 1201.93 1 T.FEEPQQPQ.Q 1001.89 1 T.FEEPQQPQQRGQ.S 1470.95 1 1 N.ALEPDHRVES.E 1151.93 1 R.HFNEGDVL.V 928.7 1 E.EEEEGGSVLSGFSK.H 1452.97 1 R.EQDEDEDEDEDKPRPSRPSQGK.R 2585.41 1 1 1 E.QDEDEDEDEDKPRPSRPSQGK.R 2456.41 1 E.QDEDEDEDEDKPRPSRPSQGKR.N 2612.53 1 D.EDEDEDEDKPRPSRPSQG.K 2084.41 1 D.EDEDEDEDKPRPSRPSQGK.R 2213.44 1 D.EDEDEDEDKPRPSRPSQGKR.N 2369.53 1 E.EDSGAIVTVK.G 1017.91 1 V.FDGEL.Q 579.44 3 E.GGLIQTW.N 774.02 1 D.EDDEDEQIPS.H 1175.77 1 E.DEQIPSHPPRRP.S 1428.37 1 K.REQDEDEDEDEDKPRPSRP.S 2341.48 2 K.REQDEDEDEDEDKPRPSRPS.Q 2428.57 2 K.REQDEDEDEDEDKPRPSRPSQGK.R 2741.53 2 1 R.EQDEDEDEDEDKPRPSRP.S 2185.42 1 R.EQDEDEDEDEDKPRPSRPS.Q 2272.48 1 R.EQDEDEDEDEDKPRPSRPSQG.K 2457.49 1 E.DEDEDEDKPRPSRPSQGK.R 2084.5 1 K.HEDDEDEDEEEDQPRPDHPPQRP.S 2810.5 1 K.HEDDEDEDEEEDQPRPDHPPQRPS.R 2897.56 1 E.DDEDEEEDQPRPDHPPQRP.S 2544.58 1 E.DEDEEEDQPRPDHPPQRP.S 2185.42 1 E.DEDEEEDQPRPDHPPQRPS.R 2272.42 1 D.EDEEEDQPRPDHPPQRP.S 2070.46 1 D.EEEDQPRPDHPPQRP.S 1826.11 3 D.EEEDQPRPDHPPQRPS.R 1913.29 1 E.EEDQPRPDHPPQRP.S 1697.2 1 E.DQPRPDHPPQRP.S 1439.01 3 T.FEEPQQPQQR.G 1284.97 1 G.DLIAVP.T 626.51 2 K.HQQEEENEGGSIL.S 1469.11 1 K.NLQGENEGEDKGAIVT.V 1673.19 1 K.NLQGENEGEDKGAIVTVK.G 1900.41 2 K.GKQQEEENEGSNIL.S 1573.15 1 K.GKQQEEENEGSNILS.G 1661.13 1 L.QGENEEEDSGAIVTVK.G 1704.17 1 K.REQDEDEDED.E 1278.53 1 K.REQDEDEDEDEDKPRPSRPSQ.G 2556.64 1 K.REQDEDEDEDEDKPRPSRPSQG.K 2613.61 1 K.REQDEDEDEDEDKPRPSRPSQGKR.N 2898.01 1

(42) Hydrolyzates M5G and M27G from strains St. thermophilus 6 and Lactobacillus paracasei subsp paracasei 10 were chosen and further purified by Reverse Phase Cromatography in order to identify the peptides responsible of in vivo fat reduction. Reverse Phase Cromatography fractions were assayed towards C. elegans to study fat reduction and identify peptides present in the positives ones from strains St. thermophilus 6 and L. paracasei subsp paracasei 10. (Table 8).

(43) TABLE-US-00008 TABLE 8 Peptide sequences from soy glycinin identified in purified fractions from strains St. thermophilus 6 (M5G) and L. paracasei  subsp paracasei 10 (M27G) SEQ Fraction Fraction Fraction ID Molecular 6 7 6 No. Peptide Sequence weight(Da) strain 6 strain 6 strain 10 Protein  7 QDEDEDEDEDKPRPSRP 2055.88 4 4 Glycinin G4  8 DEDEDEDEDKPRPSRP 1927.99 1  9 DEDEDEDKPRPSRP 1683.73 4 8 10 DEDEDKPRPSRPSQG 1711.87 1  1 EEEGGSVLSG 1091.73 1 11 GKREQDEDEDEDEDKPRPSRP 2525.89 8 12 HQQEEENEGGSILSG 1612.89 1 Glycinin G1  6 QGENEGEDKGAIVT 1445.89 1 13 QGENEGEDKGAIVTVK 1672.91 1  4 SVIKPPTD 855.46 1 14 SVIKPPTDE 984.52 1 15 IKPPTDE 798.49 1  2 SDNFEY 773.75 2  5 QGENEEEDSGAIVTVK 1703.99 2 Glycinin G2 16 NEGDVLV 744.54 2 Glycinin G5 17 YNTGDEPVVA 1063.52 1 18 HGKHEDDEDEDEEEDQPRPDHPPQRP 3132.55 1 19 GKHEDDEDEDEEEDQPRPDHPPQRP 2995.3 1 20 DDEDEDEEEDQPRPDHPPQRP 2810.68 1 21 HEDDEDEDEEEDQPRPDHPPQRP 2544.13 2  3 EEDQPRFDHPPQRP 1696.83 1 22 SGPLVNP 682.58 1

(44) From these purified fractions, a total of 11 peptides were selected to be synthesized and evaluated in vivo in the obesity model of C. elegans (Table 9). All peptides were evaluated at 1 μg/mL of final concentration.

(45) TABLE-US-00009 TABLE 9 Glycinin peptides selected for their in vivo evaluation with C. elegans. % SEQ Fluorescence ID Peptide Reduction No. Code Sequence Source C. elegans  4 P8a SVIKPPTD Strain 6 44.67 ± 10.5  2 P6a SDNFEY Strain 6 40.90 ± 11.6  3 P14c EEDQPRPDHPP Strain 6 39.37 ± 7.08 QRP  5 P16f QGENEEEDSGA Strain 6 38.95 ± 8.7  IVTVK  6 P14b QGENEGEDKGA Strain 6 35.30 ± 6.1  IVT  1 P10b EEEGGSVLSG Strain 10 33.48 ± 6.1  11 P21b GKREQDEDEDE Strain 10 24.91 ± 7.1  DEDKPRPSRP 12 P15a HQQEEENEGGS Strain 6 22.82 ± 6.1  ILSG  8 P16e DEDEDEDEDKP Strain 6 21.86 ± 4    RPSRP  7 P17c QDEDEDEDEDK Strain 10 18.13 ± 5.57 PRPSRP  9 P14d DEDEDEDKPRP Strain 6  6.26 ± 7.6  SRP

(46) Among them, peptides with capacity to reduce fat accumulation more than 30% were in vitro evaluated towards pancreatic lipase (PL) and phospholipase A2 (PLA2). In the case of PL, IC50 value was determined (Table 10) and in PLA2 study three different concentrations of each peptide were tested (Table 11).

(47) TABLE-US-00010 TABLE 10 IC50 value of each peptide in PL enzymatic assay. SEQ ID Peptide Peptide PL IC50 No. Code sequence (mg/ml) Source 1 P10b EEEGGSVLSG 0.035 Strain 10, glycinin 2 P6a SDNFEY 0.043 Strain 6, glycinin 3 P14c EEDQPRPDHPPQRP 0.049 Strain 6, glycinin 4 P8a SVIKPPTD 0.059 Strain 6, glycinin 5 P16f QGENEEEDSGAIVTVK 0.447 Strain 6, glycinin 6 P14b QGENEGEDKGAIVT 0.5 Strain 6, glycinin

(48) TABLE-US-00011 TABLE 11 Percentage of PLA2 inhibition of each peptide at three different concentrations tested. Concentration (P6a) SEQ (P8a) SEQ (P10b) SEQ (P14b) SEQ (P14c) SEQ (P16f) SEQ (mg/ml) ID No. 2 ID No. 4 ID No. 1 ID No. 6 ID No. 3 ID No. 5 0.035 10.6 ± 5.0 12.7 ± 6.1  7.8 ± 5.6  5.9 ± 5.0 20.4 ± 4.4 13.6 ± 3.8 0.35 12.1 ± 4.0 12.9 ± 3.9 13.9 ± 3.3 22.2 ± 5.6 21.1 ± 4.3 13.6 ± 0.4 2 24.5 ± 1.4 26.0 ± 6.4 26.1 ± 5.9 23.8 ± 5.5 25.2 ± 4.3 15.9 ± 6.0 3.5 31.9 ± 5.5 20.1 ± 7.7 26.9 ± 2.5 28.8 ± 3.1 26.1 ± 4.1 22.5 ± 3.7

(49) Identification of the Most Resistant Peptides Potentially Responsible of Fat Reduction

(50) An in vitro enzymatic digestion model of an in vivo digestive tract was developed for mimicking the physiological conditions to check and certify that each selected peptide was differently degraded throughout the gastro-intestinal tract by the digestive process. Pepsin, pancreatin and bile concentrations were optimized using a published experimental design (Granado-Lorencio et al (2007). J. Agri. Food. Chem., 55, 6387-6394).

(51) By means of a high-performance liquid chromatography (HPLC), it was observed that the peptides P14c and P16f were completely degraded at the beginning of the intestinal phase, while P8a and P14b were resistant until the end of the process where they finally were degraded (Table 12).

(52) TABLE-US-00012 TABLE 12 Percentage of peptides degradation in the in vitro digestion model. Degradation (%) SEQ ID SEQ ID SEQ ID SEQ ID SEQ ID No. 2 No. 4 No. 6 No. 3 No. 5 P6a P8a P14b P14c P16f Oral phase 5 min. 23.7 1.7 6.0 5.3 −1.2 Gastric phase 30 min. 31.0 −1.3 6.7 4.2 65.8 Gastric phase 120 min. 66.9 −1.0 8.7 4.6 95.2 Intestinal phase 15 min. 100 51.2 36.7 92.9 100.0 Intestinal phase 30 min. 100 71.6 48.9 93.2 100.0 Intestinal phase 60 min. 100 90.7 68.8 95.0 100.0 Intestinal phase 120 min. 100 100.0 100.0 95.5 100.0

(53) The peptides of the present invention can be added to a food matrix either in isolated form or in the form of an extract. The peptides of the present invention can be added to the food matrix either alone or in the form of mixtures.

(54) In a preferred embodiment the peptides may be obtained or manufactured by any method known in the art, including synthesis of the pure peptides and (isolated from) protein fractions generated by hydrolysis or fermentation as described in the present specification.

(55) The peptides of the invention may be present in the food product as per se peptides (e,g from synthesizing the pure peptides) or as part of a protein fraction (e.g hydrolyzed or fermented protein).

(56) In a particular embodiment of the present invention the peptides of the invention may be present in a food product as a result of adding the strains of the present invention in the corresponding food matrices containing soy glycinin.

(57) Preferably this food product is a fermented product. The fermented product can be present in the form of a liquid or present in the form of a dry powder obtained by drying the fermented liquid.

(58) Preferably the fermented product is a fresh and dairy product; more preferably fermented milk and/or fermented soy. Preferably the nutritional compositions are pasteurized and sterilized milks, yogurts and fermented milks, such as:

(59) Dairy products, such as sterilized and/or pasteurized milk, yogurts, fermented milks, milk based desserts. Infant and follow-on formulas and baby foods. Fresh and/or pasteurized cheese. Vegetable products, such as, fruit juice products, syrups and/or fruit essences, marmalade, compote and/or jam. Soybean milk and/or extracts, tiger nuts, cereals, nuts and dried fruits, milk and fermented extracts based on soybean, fruits, nuts and dried fruits and cereals. Infant formulas based on milk, milk products, fruits, cereals, rice, baby foods, etc. Fresh, dried and/or freeze dried food supplements issued directly or through food products and specific preparations for the general population or people with weight problems or obesity. Enriched and/or supplemented water and drinks. In general, staple food and/or functional products which are susceptible to be enriched with functional peptides derived from base product fermentation, and/or extraction of functional peptides, to be added in food matrices as active ingredients.

(60) The amount of the peptides according to the invention in the food product is preferably at least 0.01 g/kg, more preferably from 0.1 to 10 g/kg, even more preferably from 1 to 7 g/kg and most preferably from 3 to 7 g/kg of said peptides, for example 5 g/kg. Preferably the amount of peptides in these food products is chosen such that the amount of peptide per total amount of serving of the food product is from 0.01 to 1 g, preferably 0.1 to 1 g, more preferably 0.1 to 0.7 g and most preferably 0.2 to 0.5 g.

EXAMPLES

(61) 1. Formulation of a Food Product with the Peptides and Fat Reduction Effect

(62) The objective of the present study was to evaluate the antiobesity effect of the more effective peptides obtained from glycinin after their addition to a food matrix. We selected 5 peptides obtained from hydrolysis of glycinin with strain 6 (P8a, P6a, P14c, P16f, P14b) The peptides from glycinin were added to a soy fermented product (Savia® from Danone) both alone or mixed at final concentration of 1 μg/mL. Nematodes were fed with these products and then total lipids were quantified by Nile Red staining.

(63) Table 13 shows the level of fluorescence reduction in nematodes fed with soy fermented product containing the different glycinin peptides or their combination. Results indicate the in vivo effectiveness of all glycinin peptides when they are added to the soy fermented product. Combination of these 5 peptides in the food matrix also provided a significant reduction of fluorescence.

(64) TABLE-US-00013 TABLE 13 Percentages of fluorescence reduction in nematodes fed with Savia ® (Danone) containing the selected glycinin peptides, P8a, P6a, P14c, P16f and P14b. % Fluorescence Condition Reduction NG-Orlistat 29.5 ± 0.1 NG-Savia  7.9 ± 2.9 NG-P8a  41.7 ± 4.02 NG-Savia + P8a 29.8 ± 3.3 NG-P6a 36.2 ± 4.1 NG-Savia + P6a 29.5 ± 2.5 NG-P14c 33.7 ± 5.5 NG-Savia + P14c 22.5 ± 1.5 NG-P16f 33.9 ± 5.7 NG-Savia + P16f 28.82 ± 6.6  NG-P14b 30.25 ± 4.2  NG-Savia + P14b 27.42 ± 4.07 NG-P8a + P6a + P14c + P16f + P14b 28.13 ± 1.5  NG-Savia + P8a + P6a + P14c + P16f + P14b 29.2 ± 1.4