**Acknowledgements**

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

**Peptide Bioactivity Permeated peptides Route of** 

IPP, LKP ACE inhibitor IPP, LKP PepT1 and

IWHHT, IWH, IW

QEPVLGPVRGPFPIIV, YQEPVLGPVR-GPFPII

DHHAPQLR, WDHHAP, QLR

WDHNNPQIR, DHNNPQIR and YWDHNNPQ

WGAP, GAPSL, GAP, SL

GLLLPH

LSW, SW PepT1 and

RWQ, WQ Paracellular [91]

Antioxidant

Antihypertensive

Antihypertensive Antioxidant Anti-inflammatory

YQEPVLGPVRGPFPIIV Immunomodulatory YQEPVLGPVRGPFPIIV,

Anti-inflammatory

Antihypertensive

WDHHAPQLR Antioxidant WDHHAPQLR,

YWDHNNPQIR Antioxidant YWDHNNPQIR,

WGAPSL Cholesterol- Lower WGAPSL, WGAPS,

VLPVPQK ACE inhibitor

LHLPLP ACE inhibitor

IWHHT ACE inhibitor

LSW ACE inhibitor

RRWQWR ACE inhibitory

**transport**

SOPT2

paracellular

Paracellular, PepT1 and paracellular, PepT1

paracellular

Paracellular PepT1

Paracellular and transcytosis

Transcytosis [93]

Paracellular [95]

Transcytosis [89]

LHLPLP, HLPLP Paracellular [86]

VLPVPQK, VLPVPQ PepT1/

**Ref.**

[85]

[87]

[88]

[90]

[92]

[94]

sodium glycocholate hydrate, sodium deoxycholate and Na2EDTA as well as enzyme inhibitors, bacitracin and leupeptin, have been applied to improve the intact peptide bioavailability [99]. Na2EDTA was the most effective to enhance RLSFNP absorption through enlarging intracellular junctions. They also reported that bacitracin could exert permeation enhancer activity beyond its protease inhibitory effect. Permeation enhancer is believed to cause damages in cell membrane in case of long-term usage, leading to inflammation. However, major destructive effects were not observed by using bacitracin in rat intestine [100]. Besides, encapsulation of RLSFNP by liposome could also facilitate the intact peptide transportation through transcytosis in Caco2 cell [101]. In addition, Li et al. [102] used nano-encapsulation of antidiabetic peptides made by chitosan coated liposome to maintain the stability of peptides.

Antioxidant YFCLT,

*Peptide modification within epithelial permeation and their transportation route across Caco-2 cell.*

Co-products are inevitably generated in food production, distribution, processing and consumption. These protein rich and low value materials could provide a

**168**

**5. Conclusions**

YFCLT, GLLLPH

**Table 4.**

This work was financially supported by the National Research Council of Thailand under the project Food Innovation for Safety and Value Creation of Nakhonchaiburin (SUT3-305-61-12-06). Postdoctoral fellowship to AH supported by Suranaree University of Technology is also greatly appreciated.
