What are wheat peptides/importance?
Wheat peptides are peptides obtained from hydrolyzing (breaking up) wheat protein. Proteins are complex molecules consisting of large chains of amino acids, typically 50 and above. When hydrolyzed, we get peptides which are shorter chains that contain fewer amino acid ranging from 2 to 50. Wheat is a cereal grain from the grass genus Triticum. Wheat is the second most produced staple food crop worldwide, after corn, and wheat, corn, and rice supply more than half of the world’s calorie intake. Wheat is popularly eaten boiled or milled into flour and used for baking or processed into other products like breakfast cereals (1, 2).
Wheat is an important source of carbohydrate (72%), dietary fiber (12%) and protein (13%). It also contains significant levels of minerals and vitamins like manganese, phosphorus, magnesium, zinc, vitamin B1, vitamin B3 and vitamin B6. Wheat is the only plant crop with a special kind of protein called gluten, responsible for functional properties like elasticity, and adhesiveness, which makes wheat flour the most used flour for baking (3, 4).
With the increase in the demand and consumption of wheat as a food, comes the dawn of wheat peptide supplementation. Though it is not as popular as its soy and collagen counterparts, wheat peptides also do offer a range of health benefits.
- Lowers blood pressure. Wheat peptides have been demonstrated to significantly inhibit angiotensin-converting enzyme (ACE). ACE converts angiotensin I to angiotensin II, which is a vasoconstrictor, that narrows the blood vessels, and consequently increasing blood pressure. High blood pressure predisposes one to the development of chronic diseases like heart disease and stroke (5).
- Tumor suppression activity. Wheat protein has been reported show anticancer activity by inhibiting the acetylation of histone. Acetylation is a chemical reaction involved in transferring an acetyl group to other molecules, a process which affects the way they function in the body. Wheat protein also has antioxidant activities which reduce oxidative stress, inflammation, which are both implicated in the development of cancer (6, 7).
- Anti-fatigue benefits. Long term wheat peptide supplementation has been reported to improve exercise capacity and fight fatigue in some research studies. They prevent oxidative damage and inflammation to the skeletal muscles, which is vital for maintaining its integrity in a long run, especially with regular exercising (7).
- Protects the small intestines. Wheat peptides have shown to reduce swelling and damage of the small intestines. It also decreases significantly, the levels of pro-inflammatory cytokines like tumor necrosis factor alpha, whose high concentrations in the blood lead to excess inflammation, that causes pain amongst others (8).
- Antidiabetic benefit. Like other plant peptides, wheat peptides increase glucose metabolism, and increase insulin the secretion which all cause blood glucose levels to fall (9)
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Nutrimore Wheat Peptide is a high-quality peptide dietary supplement, produced from wheat protein powder. It is a white or pale-yellow powder, packed 20kg/bag. It has a shelf life of 2 years thanks to its low moisture content (≤7.00) and good microbial properties. Besides, storing it is very easy: in a cold dry place away from direct sunlight.
Nutrimore Wheat Peptide can be consumed alone by mixing it in a glass of warm or cold water. It makes a great addition to liquid fruit juices, milk, smoothies, and yoghurt, thanks to its great solubility. You can also blend it with protein, vitamins, and vegan collagen (for that extra protein enhancement). Besides it has a great sensorial properties like smell and taste, which will not affect its acceptability when mixed it in other foods and drinks.
As with all dietary supplements, there are no laid down/regulated doses to be consumed. Generally, 1 scoop teaspoon of powdered wheat peptide or 5g, is what most people consume per day.
Wheat peptides are a great source of dietary peptide supplements which are loaded with health benefits. You can consume it regularly for your general wellbeing or if you have specific needs highly nutritious and healthy food supplements that are totally safe to consume. Which better wheat peptide can you totally trust, than Nutrimore.
- Rogers, K. (n.d.). What is the difference between a peptide and a protein? In Encyclopedia Britannica.
- Hou, Y., Wu, Z., Dai, Z., Wang, G., & Wu, G. (2017). Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance. Journal of Animal Science and Biotechnology, 8(1), 24. doi:10.1186/s40104-017-0153-9
- FoodData central. (n.d.). Retrieved June 18, 2022, from Usda.gov website: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168890/nutrients
- Gluten: A benefit or harm to the body? (2017, May 23). Retrieved June 18, 2022, from The Nutrition Source website: https://www.hsph.harvard.edu/nutritionsource/gluten/
- Motoi, H., & Kodama, T. (2003). Isolation and characterization of angiotensin I-converting enzyme inhibitory peptides from wheat gliadin hydrolysate. Die Nahrung, 47(5), 354–358. doi:10.1002/food.200390081
- Jeong, H. J., Jeong, J. B., Kim, D. S., Park, J. H., Lee, J. B., Kweon, D.-H., … de Lumen, B. O. (2007). The cancer preventive peptide lunasin from wheat inhibits core histone acetylation. Cancer Letters, 255(1), 42–48. doi:10.1016/j.canlet.2007.03.022
- Zhu, K., Zhou, H., & Qian, H. (2006). Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry (Barking, London, England), 41(6), 1296–1302. doi:10.1016/j.procbio.2005.12.029
- Yin, H., Pan, X.-C., Wang, S.-K., Yang, L.-G., & Sun, G.-J. (2014). Protective effect of wheat peptides against small intestinal damage induced by non-steroidal anti-inflammatory drugs in rats. Journal of Integrative Agriculture, 13(9), 2019–2027. doi:10.1016/s2095-3119(13)60619-x
- Antony, P., & Vijayan, R. (2021). Bioactive peptides as potential nutraceuticals for diabetes therapy: A comprehensive review. International Journal of Molecular Sciences, 22(16), 9059. doi:10.3390/ijms22169059