Advances on Food-Derived Peptidic Antioxidants—A Review

Pan, Mingfei; Liu, Kaixin; Yang, Jingying; Liu, Shengmiao; Wang, Shan; Wang, Shuo

doi:10.3390/antiox9090799

Cited by 63 publications

(50 citation statements)

References 282 publications

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“…While there was an observed improvement in the ABTS radical scavenging assay in peptides with terminal hydrophobic residues ( Figure 1 a,b) consistent with the literature [ 62 , 63 , 64 ], the enhanced activity in longer and more hydrophilic peptides was unexpected. Usually, peptides with low molecular weight, hydrophobic and aromatic acid in their structure have better antioxidant activities.…”

Section: Discussionsupporting

confidence: 89%

Therapeutic Potential of Tuna Backbone Peptide and Its Analogs: An In Vitro and In Silico Study

et al. 2021

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Tuna backbone peptide (TBP) has been reported to exert potent inhibitory activity against lipid peroxidation in vitro. Since this bears relevant physiological implications, this study was undertaken to assess the impact of peptide modifications on its bioactivity and other therapeutic potential using in vitro and in silico approach. Some TBP analogs, despite lower purity than the parent peptide, exerted promising antioxidant activities in vitro demonstrated by ABTS radical scavenging assay and cellular antioxidant activity assay. In silico digestion of the peptides resulted in the generation of antioxidant, angiotensin-converting enzyme (ACE), and dipeptidyl peptidase-IV (DPPIV) inhibitory dipeptides. Using bioinformatics platforms, we found five stable TBP analogs that hold therapeutic potential with their predicted multifunctionality, stability, non-toxicity, and low bitterness intensity. This work shows how screening and prospecting for bioactive peptides can be improved with the use of in vitro and in silico approaches.

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Section: Discussionsupporting

confidence: 89%

Therapeutic Potential of Tuna Backbone Peptide and Its Analogs: An In Vitro and In Silico Study

et al. 2021

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“…It was documented that phenolic acids and particularly this acid have good ability to quench DPPH radical, even better compared to some standard compounds such as BHT, α-tocopherol or ascorbic acid [59,60]. During strong alkaline and acidic conditions applied for releasing alkaline hydrolyzable phenolics it was possible that hydrolysis of some proteins occurred leading to the production of bioactive peptides which are also capable to neutralize free radicals [61,62]. Decreased DPPH radical scavenging activity for extractable phenolic fraction can be explained with the fact that, in some cases, DPPH radical gives reversible reaction with phenolic compounds which can lead to lower results than expected [63].…”

Section: Antioxidant Properties Of Bee-collected Artichoke Pollenmentioning

confidence: 99%

Phytochemical Profile and Antioxidant Properties of Bee-Collected Artichoke (Cynara scolymus) Pollen

et al. 2021

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The current study intended to determine, for the first time, phenolic and fatty acid profile, antioxidant and certain nutritional properties of monofloral bee-collected artichoke (Cynara scolymus) pollen. Based on UHPLC-DAD MS-MS analysis the main phenolics in extractable fraction were different flavonol glycosides (in particular Isorhamnetin-3-O-glucoside, 49.2 mg/kg of dry weight) while ferulic acid was the predominant phenolic compound (39.4 mg/kg of dry weight) in the alkaline hydrolyzable fraction. Among fatty acids (FAs), results of GC-FID analysis revealed prevalence of unsaturated FAs with cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and oleic acid as the main ones- 28.4% and 24.9%, respectively. Based on the FA composition, nutritional analysis proved that artichoke bee-collected pollen had balanced ω-6 and ω-3 FAs content. To determine the antioxidant properties of pollen, five different assays were applied. It was proved that bioactive compounds in artichoke pollen possessed significant ability to quench DPPH radical as well as ABTS radical cation. In addition, in vitro phosphomolybdenum assay confirmed that artichoke pollen is an excellent source of different antioxidants. Pollen extracts exhibited moderate ferric reducing power as well as low ferrous chelating ability. Some further antioxidant studies (preferably in vivo) should be performed to confirm the observed results.

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“…By-products from the animal industries represent a good source of bioactive peptides and proteins. Those may include derived products from meat and fish (with side streams bones, tendons, skin, parts of the gastrointestinal tract and other internal organs, and blood) [ 25 ]. The dairy industry is another valuable source of proteins and peptides, specially from cheese production [ 26 ].…”

Section: Natural Bioactive Compoundsmentioning

confidence: 99%

Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

Vilas-Boas

Pintado

Oliveira

2021

Foods

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Although synthetic bioactive compounds are approved in many countries for food applications, they are becoming less and less welcome by consumers. Therefore, there has been an increasing interest in replacing these synthetic compounds by natural bioactive compounds. These natural compounds can be used as food additives to maintain the food quality, food safety and appeal, and as food supplements or nutraceuticals to correct nutritional deficiencies, maintain a suitable intake of nutrients, or to support physiological functions, respectively. Recent studies reveal that numerous food wastes, particularly fruit and vegetables byproducts, are a good source of bioactive compounds that can be extracted and reintroduced into the food chain as natural food additives or in food matrices for obtaining nutraceuticals and functional foods. This review addresses general questions concerning the use of fruit and vegetables byproducts as new sources of natural bioactive compounds that are being addressed to foods as natural additives and supplements. Those bioactive compounds must follow the legal requirements and evaluations to assess the risks for human health and their toxicity must be considered before being launched into the market. To overcome the potential health risk while increasing the biological activity, stability and biodistribution of the supplements’ technological alternatives have been studied such as encapsulation of bioactive compounds into micro or nanoparticles or nanoemulsions. This will allow enhancing the stability and release along the gastrointestinal tract in a controlled manner into the specific tissues. This review summarizes the valorization path that a bioactive compound recovered from an agro-food waste can face from the moment their potentialities are exhibited until it reaches the final consumer and the safety and toxicity challenges, they may overcome.

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Advances on Food-Derived Peptidic Antioxidants—A Review

Cited by 63 publications

References 282 publications

Therapeutic Potential of Tuna Backbone Peptide and Its Analogs: An In Vitro and In Silico Study

Therapeutic Potential of Tuna Backbone Peptide and Its Analogs: An In Vitro and In Silico Study

Phytochemical Profile and Antioxidant Properties of Bee-Collected Artichoke (Cynara scolymus) Pollen

Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

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