Due to their beneficial properties, fermented foods are considered important constituents of the human diet. They also contain bioactive peptides, health-promoting compounds studied for a wide range of effects. In this work, several antioxidant peptides extracted from fermented milk proteins were investigated. First, enriched peptide fractions were purified and analysed for their antioxidant capacity in vitro and in a cellular model. Subsequently, from the most active fractions, 23 peptides were identified by mass spectrometry MS/MS), synthesized and tested. Peptides N-15-M, E-11-F, Q-14-R and A-17-E were selected for their antioxidant effects on Caco-2 cells both in the protection against oxidative stress and inhibition of ROS production. To define their action mechanism, the activation of the Kelch-like ECH-associated protein 1/nuclear factor erythroid 2-related factor 2(Keap1/Nrf2) pathway was studied evaluating the translocation of Nrf2 from cytosol to nucleus. In cells treated with N-15-M, Q-14-R and A-17-E, a higher amount of Nrf2 was found in the nucleus with respect to the control. In addition, the three active peptides, through the activation of Keap1/Nrf2 pathway, led to overexpression and increased activity of antioxidant enzymes. Molecular docking analysis confirmed the potential ability of N-15-M, Q-14-R and A-17-E to bind Keap1, showing their destabilizing effect on Keap1/Nrf2 interaction.Antioxidants 2020, 9, 117 2 of 24 proteolysis [3]. Many microorganisms are utilized in this process and it is well known that different fermenting strains can generate various patterns of bioactive peptides [4][5][6]. In particular, for dairy products, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium spp are usually employed [2,7]. Bioactive peptides generated from milk can originate both from whey proteins (β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulins, lactoferrin and protease-peptone fractions) and from caseins (α-, βand κ-casein) [8][9][10]. Bioactive peptides are studied for their various beneficial activities, for example anti-hypertensive, anti-microbial, opioid and antioxidant [4,[11][12][13][14]. The antioxidant activity of bioactive peptides can depend on their amino acid composition and position in the sequence [15]. Moreover, these compounds can exert their antioxidant activity in cell environment through activation of specific pathways [16,17]. Oxidants and electrophiles are well known molecules recognized to determine the disruption of Keap1/Nrf2 interaction [16,18,19]. However, new series of other compounds are now emerging, such as the bioactive peptides, that with specific protein-protein interactions are able to activate nuclear factor erythroid 2-related factor 2 (Nrf2). The latter, after dissociation from Kelch-like ECH-associated protein 1 (Keap1), migrates to the nucleus where interacts with the antioxidant response element (ARE), activating a large number of genes expressing antioxidant enzymes. Nrf2 translocation is one of the key e...

Bioactive peptides are a group of molecules with health beneficial properties, deriving from food matrices. They are protein fragments consisting of 2–20 amino acids that can be released by microbial fermentation, food processing and gastrointestinal digestion. Once hydrolyzed from their native proteins, they can have different functions including antioxidant activity, which is important for cell protection by oxidant agents. In this work, fermented soy products were digested in vitro in order to improve the release of bioactive peptides. These were extracted, purified and analyzed in vitro and in a cellular model to assess their antioxidant activity. Peptide sequences were identified by LC-MS/MS analysis and a molecular docking approach was used to predict their ability to interact with Keap1, one of the key proteins of the Keap1/Nrf2 pathway, the major system involved in redox regulation. Peptides showing a high score of interaction were selected and tested for their antioxidant properties in a cellular environment using the Caco-2 cell line and examined for their capability to defend cells against oxidative stress. Our results indicate that several of the selected peptides were indeed able to activate the Keap1/Nrf2 pathway with the consequent overexpression of antioxidant and phase II enzymes.

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Milk is a nutritionally important source of bioactive peptides with anti-inflammatory, immunomodulatory, anticancer, and antioxidant properties. These compounds can be useful as ingredients of functional food. For this reason, in the last decades, bioactive peptides attracted the interest of researchers and food companies. In this work, the results obtained with six milk-derived bioactive peptides (Y-4-R, V-6-R, V-7-K, A-10-F, R-10-M, and H-9-M) synthesized and studied for their antioxidant properties in vitro and in a cellular model, are reported. These molecules correspond to peptide fragments derived from parent compounds able to cross the apical membrane of Caco-2 cell layer and released in the basolateral compartment. In vitro, antioxidant tests such as 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and crocin bleaching showed antioxidant activity mainly for peptides Y-4-R and V-6-R, respectively. In Caco-2 cells, peptides V-6-R, H-9-R, Y-4-R, and particularly R-10-M and V-7-K are able to prevent the decrease of viability due to oxidative stress. The latter peptide is also the most effective in protecting cells from lipid peroxidation.In conclusion, the reported hydrolyzed peptides are shown to exert the antioxidant properties both in vitro and in a cellular model.

Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this work, a commercial formulation of soy and oat-based beverages were comparatively evaluated. During the 12 months of shelf life and two following months, their phenolic content, antioxidant capacity, lipid peroxidation, protein carbonyl formation and protein breakdown were assessed. Total phenolic content and antioxidant capacity of soy and oat-based beverages were maintained during the entire period of 14 months. Both beverages did not show any increase in spontaneous lipid peroxidation beyond the basal level, however, due to the different content of unsaturated fats, when lipid peroxidation was stimulated, soy exhibited a major peroxidizability with respect to oat beverage. Oxidative alteration of proteins, estimated as carbonyl group formation, presented no increase with respect to the basal levels both in soy and oat beverages for all 14 months. Finally, soy proteins showed a gradual increase of proteolytic activity up until half of the shelf life, while oat did not show significant changes in protein fragmentation. In conclusion, both soy and oat beverages resulted oxidatively stable throughout their storage. We suggest that phytochemicals might guarantee the oxidative stability of the product, possibly in combination with antioxidant bioactive peptides, which already have well-known benefits on human health. Graphical abstract