Antioxidant and Antimicrobial Peptides Derived from Food Proteins

Abstract

Recently, the demand for food proteins in the market has increased due to a rise in degenerative illnesses that are associated with the excessive production of free radicals and the unwanted side effects of various drugs, for which researchers have suggested diets rich in bioactive compounds. Some of the functional compounds present in foods are antioxidant and antimicrobial peptides, which are used to produce foods that promote health and to reduce the consumption of antibiotics. These peptides have been obtained from various sources of proteins, such as foods and agri-food by-products, via enzymatic hydrolysis and microbial fermentation. Peptides with antioxidant properties exert effective metal ion (Fe2+/Cu2+) chelating activity and lipid peroxidation inhibition, which may lead to notably beneficial effects in promoting human health and food processing. Antimicrobial peptides are small oligo-peptides generally containing from 10 to 100 amino acids, with a net positive charge and an amphipathic structure; they are the most important components of the antibacterial defense of organisms at almost all levels of life—bacteria, fungi, plants, amphibians, insects, birds and mammals—and have been suggested as natural compounds that neutralize the toxicity of reactive oxygen species generated by antibiotics and the stress generated by various exogenous sources. This review discusses what antioxidant and antimicrobial peptides are, their source, production, some bioinformatics tools used for their obtainment, emerging technologies, and health benefits.

Production of Protein Hydrolysate from Quinoa (Chenopodium quinoa Willd.): Economic and Experimental Evaluation of Two Pretreatments Using Supercritical Fluids’ Extraction and Conventional Solvent Extraction

“…On the other hand, from a nutritional point of view, essential amino acids have been found in quinoa protein, with the main ones being: lysine, leucine, valine, and histidine, which had the highest amounts of 11.7%, 6.73%, 4.17%, and 4.17%, superior to other common cereals [ 42 , 43 ]. These amino acids present in hydrolyzed peptides confer antioxidant functionality, such as free radical scavenging; for example, lysine and valine can scavenge hydroxyl radicals by acting as electron donors that generate a hydrophobic microenvironment in the molecule [ 44 ]. Mudgil et al report a peptide found in quinoa hydrolysate (QHPHGLGALCAAPPST) with multifunctional properties beneficial to health [ 45 ].…”

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

“…The antioxidant characteristics of peptides have been related to their ability to scavenge free radicals, chelate metal ions, or act as physical shieldings [ 44 , 45 ]. In the first case, peptides can act as radical inhibitors by donating electrons while holding their stability through the resonance of their structure.…”

“…Meanwhile, peptides with carboxyl and amino groups on their side chains have a chelating function of metal ions as they can dissociate and be proton donors, inhibiting the production of free radicals through stabilizing metallic pro-oxidants. In addition, they can also act as a physical barrier or membrane to inhibit lipid peroxidation due to their surfactant properties, reducing direct contact between lipids and radicals and other oxidizing species [ 45 ].…”

Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products

“…Overall, there were no consistent trends in the pH value, total peptide concentration, and imidazole dipeptide concentration of the products that demonstrated high ACE inhibitory activity and antioxidant activity in the current study. Many studies have shown that the ACE inhibitory activity and antioxidant activity of meat products are related to peptides derived from meat proteins that are generated during the fermentation and ripening processes [ 4 ]. Although we could not investigate the bioactive substances of the Coppa and Milano salami samples used in this study in detail, their potential activities might be affected by the differences in the constituent bioactive peptides that were generated by the fermentation and ripening processes.…”

“…The bioactive peptides in meat can often demonstrate these activities. These bioactive peptides can be generated by cooking, depending on the acid/base conditions in which the protein is hydrolyzed (repulsion caused by an imbalance in charges), enzymatic hydrolysis, and microbial activity such as fermentation and ripening [ 3 , 4 ]. Thus, bioactivities such as ACE inhibition and antioxidant activity are an important quality of meat and meat products alongside their nutrition value.…”