Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut

Dong, Yifei; Sun, Liangzi; Ma, Cong; Zhang, Simin; Zhong, Limin; Lin, Songyi

doi:10.1007/s13197-021-05245-8

Cited by 10 publications

(9 citation statements)

References 30 publications

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“…Among them, the Caco-2 cell model is the validated intestinal epithelial cell model, which is widely used to detect digestion in vitro.Despite little information being available on the bioavailability of antioxidant peptides from nut proteins, there is a report that Chinese chestnut-derived antioxidant peptides Val-Tyr-Thr-Glu, Thr-Lys-Gly-Gln, Met-Met-Leu-Gln-Lys, and Thr-Pro-Ala-Ile-Ser show only a slight change in ABTS radical scavenging capacity upon digestion with a mix of porcine pepsin, trypsin, and pancreatin, indicating that these peptides retain well their antioxidant activity in the GI system [ 54 ]. Similar results were reported on the stability of antioxidant peptide Gln-Asp-His-Cys-His in simulated GI digestion from pine nut ( Pinus koraiensis ) [ 98 ]. These results indicate that these nut-derived antioxidant peptides retain well their activity in the GI system.…”

Section: Bioavailability Of Nut-derived Antioxidant Peptidessupporting

confidence: 85%

Advances on the Antioxidant Peptides from Nuts: A Narrow Review

et al. 2022

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Antioxidant peptides extracted from natural foods have been studied for their potential use in the development of additives, nutraceuticals, and therapeutic agents. Nut proteins are considered an excellent source of plant-derived proteins for the human diet, due to their high protein content and digestibility of up to 86.22%. Furthermore, compared with grain and soybean proteins, nut proteins have a special amino acid composition, which makes their protein structure different, and promotes their disparate functional characteristics and great bioactivity potential. This review presents the most remarkable studies on antioxidant peptides from nuts, to gain insights into feasible production methods, different evaluation indexes within in vivo or in vitro systems, high bioavailability, and the complex structure-activity relationship resulting from the particularity of their protein structure and amino acid composition. Previously published studies mainly focused on the effects of the production methods/processes of nut-derived peptides on antioxidant activity, and proved that nut-extracted antioxidant peptides can resist the degradation of acid, alkali, and gastrointestinal enzymes, have high antioxidant activity in vitro and in vivo, and also have the potential to cross small intestinal epithelial cells in a stable and integral manner. However, the structure-activity relationship of antioxidant peptides from nuts has not been fully established, and the structure information of antioxidant peptides obtained from various nut protein sources is still unclear. The findings presented in this review can be used to provide the theoretical basis for the design and production of nut-derived antioxidant peptides.

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Section: Bioavailability Of Nut-derived Antioxidant Peptidessupporting

confidence: 85%

Advances on the Antioxidant Peptides from Nuts: A Narrow Review

et al. 2022

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“…With a higher degree of random crimping and a looser structure, the assembled peptides exposed more active hydrogen and made it easier to react with free radicals (Ma et al, 2020;Ma et al, 2019). Dong et al (2022) conducted a similar attempt, and the results were consistent with the studies mentioned above. In addition to altered secondary structures, the new dual peptides also enhanced SOD and catalase (CAT) enzyme activity in cells.…”

Section: Stichopus Japonicussupporting

confidence: 81%

“…Dong et al. (2022) conducted a similar attempt, and the results were consistent with the studies mentioned above. In addition to altered secondary structures, the new dual peptides also enhanced SOD and catalase (CAT) enzyme activity in cells.…”

Section: Bioactive Properties Of Scpsupporting

confidence: 77%

Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects

Man

El‐Aty

Wang³

et al. 2022

Food Frontiers

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Sea cucumber is a precious and nutritious food with abundant protein and other bioactive compounds, among which sea cucumber peptide (SCP) exhibits many beneficial functions. Although research on the development of SCP is attracting more attention, the ability to translate these new findings into industrial practice and new products remains immature. This review summarizes the production and characterization of SCP and emphasizes recent advances in its bioactive properties, including antioxidative, angiotensin‐I converting enzyme‐inhibitory, immunomodulatory, anticancer, antifatigue, and neuroprotective effects. Meanwhile, the challenges and prospects of SCP development have been discussed in both scientific research and commercialization. SCP shows great potential in health promotion, yet several challenges need to be solved: the validation of health claims, clarification of its mechanisms, innovations to boost its bioavailability, and improvement of industrial production and sensory properties of end‐products. Hopefully, this information will provide a comprehensive perspective on developing SCP nutraceuticals and functional foods.

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“…The amino acid composition of a peptide is also critical for its biological activity. The presence of hydrophobic amino acids is believed to greatly contribute to the enhancement of the antioxidant capacity of the peptides [ 40 , 41 ]. Peptides containing hydrophobic amino acids, such as Pro and Ala, were identified in screened active peptides P1, P3 and P4.…”

Section: Resultsmentioning

confidence: 99%

Identification of Antioxidant Peptides Derived from Tilapia (Oreochromis niloticus) Skin and Their Mechanism of Action by Molecular Docking

Zhang

Liu

et al. 2022

Foods

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Antioxidants, which can activate the body’s antioxidant defence system and reduce oxidative stress damage, are important for maintaining free radical homeostasis between oxidative damage and antioxidant defence. Six antioxidant peptides (P1–P6) were isolated and identified from the enzymatic hydrolysate of tilapia skin by ultrafiltration, reversed-phase high-performance liquid chromatography (RP-HPLC) and liquid chromatography–tandem mass spectrometry (LC–MS/MS). Moreover, the scavenging mechanism of the identified peptides against DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2-azido-bis (3-ethylbenzothiazoline-6-sulfonic acid) was studied by molecular docking. It was found that Pro, Ala and Tyr were the characteristic amino acids for scavenging free radicals, and hydrogen bonding and hydrophobic interactions were the main interactions between the free radicals and antioxidant peptides. Among them, the peptide KAPDPGPGPM exhibited the highest DPPH free radical scavenging activity (IC50 = 2.56 ± 0.15 mg/mL), in which the hydrogen bond between the free radical DDPH and Thr-6 was identified as the main interaction, and the hydrophobic interactions between the free radical DDPH and Ala, Gly and Pro were also identified. The peptide GGYDEY presented the highest scavenging activity against ABTS (IC50 = 9.14 ± 0.08 mg/mL). The key structures for the interaction of this peptide with the free radical ABTS were identified as Gly-1 and Glu-5 (hydrogen bond sites), and the amino acids Tyr and Asp provided hydrophobic interactions. Furthermore, it was determined that the screened peptides are suitable for applications as antioxidants in the food industry, exhibit good water solubility and stability, are likely nonallergenic and are nontoxic. In summary, the results of this study provide a theoretical structural basis for examining the mechanism of action of antioxidant peptides and the application of enzymatic hydrolysates from tilapia skin.

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Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut

Cited by 10 publications

References 30 publications

Advances on the Antioxidant Peptides from Nuts: A Narrow Review

Advances on the Antioxidant Peptides from Nuts: A Narrow Review

Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects

Identification of Antioxidant Peptides Derived from Tilapia (Oreochromis niloticus) Skin and Their Mechanism of Action by Molecular Docking

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