Dr hab. inż. Anna Jakubczyk, Associate Professor

Faculty of Food Sciences and Biotechnology
Department of Biochemistry and Food Chemistry
e-mail:

Characteristics of the conducted research

Characteristics of biologically active peptides derived from food. Keywords: Peptides, proteins, enzyme inhibitors, metabolic syndrome, antioxidants, legumes, foods.

Publications

1. Jakubczyk A., Karaś M., Rybczyńska-Tkaczyk K., Zielińska E., Zieliński D. Current trends of bioactive peptides – new sources and therapeutic effect. Foods 2020, 9 (7) Article no. 846, il. bibliogr. sum. DOI: 10.3390/foods9070846
2. Złotek U., Jakubczyk A., Rybczyńska-Tkaczyk K., Ćwiek P., Baraniak B., Lewicki S. Characteristics of New Peptides GQLGEHGGAGMG, GEHGGAGMGGGQFQPV, EQGFLPGPEESGR, RLARAGLAQ, YGNPVGGVGH, and GNPVGGVGHGTTGT as Inhibitors of Enzymes Involved in Metabolic Syndrome and Antimicrobial Potential. Molecules (Basel,Online) 2020, 25 (11) Article number 2492, il. bibliogr. sum. DOI: 10.3390/molecules25112492
3. Jakubczyk A., Karaś M., Złotek U., Szymanowska U., Baraniak B., Bochnak J. Peptides obtained from fermented faba bean seeds (Vicia faba) as potential inhibitors of an enzyme involved in the pathogenesis of metabolic syndrome. Lebensm. – Wiss. Technol. 2019, 105 s. 306-313, il. bibliogr. sum. DOI: 10.1016/j.lwt.2019.02.009