Bioactive peptides against inflammatory intestinal disorders and obesity

Hernández-Ledesma, Blanca; Fernández-Tomé, Samuel; Amigo, Lourdes

doi:10.1016/b978-0-12-823569-0.00010-2

Cited by 2 publications

(1 citation statement)

References 149 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bioactive peptides are an important class of functional food ingredients that may affect human health and their nutritional value, including antihypertensive, anti-inflammatory, antioxidant, chemopreventive, and anti-diabetic properties [ 128 ]. Several bioactive peptides from various sources have been investigated as anti-inflammatory in animal models (in vivo studies).…”

Section: In Vitro and In Vivo Studies On The Antioxidant Ace-inhibito...mentioning

confidence: 99%

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

et al. 2023

View full text Add to dashboard Cite

Consumption of legumes has been shown to enhance health and lower the risk of cardiovascular disease and specific types of cancer. ACE inhibitors, antioxidants, and synthetic anti-inflammatories are widely used today; however, they have several undesirable side effects. Thus, researchers have focused on finding ACE inhibitors, antioxidant, and anti-inflammatory peptides from natural sources, such as legumes. Recently, in vitro and in vivo research has shown the bioactive peptides generated from legume protein hydrolysates, such as antioxidant, anti-hypertensive, anticancer, anti-proliferative, anti-inflammatory, etc., in the context of different disease mitigation. Therefore, this review aims to describe the recent advances in in vitro and in vivo studies of antioxidant, anti-hypertensive and anti-inflammatory peptides isolated from legume-derived protein hydrolysates. The results indicated that antioxidant legumes peptides are characterized by short-chain sequence amino acids and possess anti-hypertensive properties by reducing systolic blood pressure (SBP) in spontaneously hypertensive rats (SHR).

show abstract

Section: In Vitro and In Vivo Studies On The Antioxidant Ace-inhibito...mentioning

confidence: 99%

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

et al. 2023

View full text Add to dashboard Cite

show abstract

Potential of fermented foods and their metabolites in improving gut microbiota function and lowering gastrointestinal inflammation

Padhi,

Sarkar,

Sahoo

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

Foods prepared using microbial conversion of major and minor food components, which are otherwise known as fermented foods continue to impact human health. The live microorganisms and transformed metabolites can also have a deep influence on the gut microbiota, the multifaceted population of microorganisms dwelling inside the gut play a key role in wellbeing of an individual. The probiotic strains delivered through the consumption of fermented food and other bioactive components such as polyphenolic metabolites, bioactive peptides, short‐chain fatty acids and others including those produced via gut microbiota mediated transformations have been proposed to balance the gut microbiota diversity and activity, and also to regulate the inflammation in the gut. However, little is known about such effects and only a handful of fermented foods have been explored to date. We herein review the recent knowledge on the dysbiotic gut microbiota linking to major gut inflammatory diseases. Also, evidences that fermented food consumption modulates the gut microbiota, and its impact on the gut inflammation and inflammatory diseases have been discussed. © 2024 Society of Chemical Industry.

show abstract

Bioactive peptides against inflammatory intestinal disorders and obesity

Cited by 2 publications

References 149 publications

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

Potential of fermented foods and their metabolites in improving gut microbiota function and lowering gastrointestinal inflammation

Contact Info

Product

Resources

About