Antioxidant peptides: Overview of production, properties, and applications in food systems

Abstract

In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food‐derived sources are reviewed. Then, computer‐based screening methods of the available peptides are summarized, and methods to interpret their structure–activity relationship are illustrated. Finally, approaches to the large‐scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in‐depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.

Eighteen Novel Bioactive Peptides from Monkfish (Lophius litulon) Swim Bladders: Production, Identification, Antioxidant Activity, and Stability

“…Then, protease degradation is more widely used in the food and pharmaceutical industries [ 3 , 50 , 51 ]. Therefore, proteases including papain, alcalase, pepsin, flavourzyme, Protamex ® , trypsin and their combinations are frequently used to manufacture BPs from marine organisms and their by-products [ 9 , 52 , 53 ]. In addition, many enzymes have specific cleavage sites (papain: Arg-, Lys- and Phe-; alcalase: Ala-, Leu-, Val-, Tyr-, Phe- and Try-; trypsin: Arg- and Lys-; pepsin: Phe- and Leu-), and different cleavage sites will have a certain effect on the activity of hydrolysates [ 54 , 55 ].…”

“…In addition to their widely accepted nutritive value, BPs have also been proven to have important applications in promoting human health due to their significant physiological and pharmacological functions [ 4 , 5 , 6 ]. Then, BPs draw great interest from consumers and have been applied in a wide variety of products, especially functional food, daily cosmetics, medicinal/pharmaceutical products, and nutritional supplements [ 7 , 8 , 9 ].…”

Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins

“…92,94 Known antihypertensive peptides AF, GW, GY and PH in M. domestica and GKDAVIV and VAPEEHPV in S. gregaria also agreed with the fundamental features of ACEIPs, and thus displayed great antihypertensive activities. 95,96…”

From In Silico to a Cellular Model: Molecular Docking Approach to Evaluate Antioxidant Bioactive Peptides

“…Further studies are needed to evaluate the physiological role and efficacy of these molecules as there is a lack of information about these compounds in vivo and particularly in human clinical studies. Additionally, the industrial production of bioactive peptides needs to be better developed in order to be more affordable and consistent so to obtain effective products that are able to improve human health [ 8 , 27 ].…”

“…In fact, the current research on bioactive peptides is mainly carried out through in vitro tests and there are recent evidences that bioactive peptides can exert their action by modulating specific molecular pathways [ 5 , 23 ]. These compounds are very promising for the fallouts on nutraceuticals and functional foods as well as in drug development [ 6 , 7 , 24 , 25 , 26 , 27 ]. Therefore, understanding the molecular basis that is involved in the activation of the signaling systems and is stimulated by antioxidant food-derived bioactive peptides is a key point to propose these molecules as nutraceuticals or functional food ingredients.…”