Functionalization of electrospun biomaterial with Chitooligosaccharide (ChOS) and immunomodulation peptides for wound healing applications
- Supervisor: Amin Shavandi
- Research center: BioMatter- Biomass Transformation Lab (BTL)
- Research start date: 12.10.2020
The aim of this project is first to consider the immunomodulatory activity of bioactive peptides derived from yeast protein hydrolysate and those designed according to amino acid replacement strategy. The peptides with the most activity will be selected for grafting into structure of biodegradable polymers and the final produced peptide-biomaterial conjuagates would be analyzed for wound healing applications.
My name is Mahta Mirzaei. I have a proven track record of success in teaching and research in food science and fermentation technology. I am a passionate food researcher and my primary research interest is bioactive peptides. I have extensive research experience studying bioactivity of peptides using in vitro, in silico and in cell culture assays. I am very much interested to work on functional foods and specifically I am curious about the therapeutic potential of food-derived bioactive peptides and the molecular mechanisms by which they impart their activity.
In summary, my research during last nine years has focused on the therapeutic potential of bioactive peptides and evaluating the influence of type, number, properties and sequence of amino acids for their biomedical applications.
Now, as a Marie Skledowska-curie postdoc fellow, I am working on considering different peptide sequences fot their effect on macrophages and human skin. The identified peptides will be utilized for functionalization of biomaterials for wound healing applications.
Mirzaei, M., S. Mirdamadi, M.R. Ehsani, M. Aminlari, E. Hoseini, 2015, Characterization of yeast protein enzymatic hydrolysis and autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus, Journal of Food Biosciences and Technology, 5(2): 19-30.
Mirzaei, M., S. Mirdamadi, M.R. Ehsani, M. Aminlari, E. Hoseini, 2015, Purification and identification of antioxidant and ACE-inhibitory peptide from Saccharomyces cerevisiae protein hydrolysate, Journal of Functional Foods, 19: 259–268.
Mirzaei, M., S. Mirdamadi, M.R. Ehsani, M. Aminlari, 2016, ACE -Inhibitory and Antibacterial Activities of Kluyveromyces marxianus Protein Hydrolysates and Their Peptide Fractions, Journal of Functional Foods in Health and Diseases, 6(7): 425-439.
Mirzaei, M., S. Mirdamadi, M.R. Ehsani, M. Aminlari, 2018, Production of antioxidant and ACE-inhibitory peptides from Kluyveromyces marxianus protein hydrolysates: Purification and molecular docking, Journal of Food and Drug Analysis, 26: 696-705.
Mirzaei, M., S. Mirdamadi, M. Safavi, M. Hadizadeh, 2019, In vitro and in silico studies of novel synthetic ACE-inhibitory peptides derived from Saccharomyces cerevisiae protein hydrolysate, Bioorganic Chemistry, 87: 647-654.
Mirdamadi, S., N. Soleymanzadeh, M. Mirzaei, P. Motahari, 2017, Bioactive peptides: production, health effects and application as natural supplements for functional foods production, Journal of Food Hygiene, 7(1): 25-44.
Poursefollah, A., D. Zare, M. Mirzaei, 2018, Combined encapsulation of Bifidobacterium bifidum and Beta-caroten using casein-carragennan and estimation of their durability during storage and in dumulated gastric acid situation, Journal of Food Technology and Nutrition,15(4): 69-80.
Khorasani, M., M. Salehifar, M. Mirzaei, 2018, The effect of the type and quality of leavening and flour on the reduction of the concentration of phytic acid and qualitative characteritics of the dough and toast bread, Journal of Food Technology and Nutrition, 15(2): 63-76.
Mirzaei, M., S. Mirdamadi, M. Safavi, 2019, Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco2-cells, Journal of Food Measurement and Characterization, 13, 2654-2662.
Soleymanzadeh, N., S. Mirdamadi, M. Mirzaei, 2019, M. Kianirad, Novel β-casein derived antioxidant and ACE-inhibitory active peptide from camel milk fermented by Leuconostoc lactis PTCC1899: Identification and molecular docking, International Dairy Journal, 97 (2019), 201-208.
Mirzaei, M., S. Mirdamadi, M. Safavi, M. Hadizadeh, M. Mazaheri Asadi, 2019, Synthesis, in vitro and cellular antioxidant activity evaluation of novel peptides derived from Saccharomyces cerevisiae protein hydrolysate: structure-function relationship. Amino acids, 51, 1167-1175.
Mirzaei, M., S. Mirdamadi, M. Safavi, 2020, Structural analysis of ACE-inhibitory peptide (VL-9) derived from Kluyveromyces marxianus protein hydrolysate, Journal of Molecular Structure, 1213 (2020), 128199.
Mirzaei, M., S. Mirdamadi, M. Safavi, N. Soleymanzadeh, 2020, The stability of antioxidant and ACE-inhibitory peptides as influenced by peptide sequences, LWT-Food Science and Technology, 130 (2020), 109710.
Mirzaei, M., S. Mirdamadi, N. Soleymanzadeh, M. Safavi, 2021, Nahid Bakhtiari, Mohammad Zandi, 2021, Antioxidant and cytoprotective effects of synthetic peptides identified from Kluyveromyces marxianus protein hydrolysate: insight into the molecular mechanism, Under review.
Mirzaei, M., S. Mirdamadi, The upgraded process for production bioactive peptides (antioxidant and ACE-inhibitors) from Kluyveromyces marxianus (PTCC5195). A23J 1/18. 95990.