Dipeptide Extract Modulates the Oxi-Antioxidant Response to Intense Physical Exercise

Abstract

Exposure to intense physical exercise increases reactive oxygen and nitrogen species production. The process can be modulated by dipeptide bioavailability with antioxidant scavenger properties. The effects of dipeptide intake in combination with physical exercise on the oxi-antioxidant response were examined in a randomized and placebo-controlled trial. Blood samples were collected from 20 males aged 21.2 ± 1.8 years before and after 14-day intake of chicken breast extract (4 g/day), which is a good source of bioactive dipeptides. A significant increase in the NO/H2O2 ratio was observed in the 1st and 30th minute after intense incremental exercise in dipeptides compared to the placebo group. Total antioxidant and thiol redox status were significantly higher in the dipeptide group both before and after exercise; η2 ≥ 0.64 showed a large effect of dipeptides on antioxidant and glutathione status. The level of 8-isoprostanes, markers of oxidative damage, did not change under the influence of dipeptides. By contrast, reduced C-reactive protein levels were found during the post-exercise period in the dipeptide group, which indicates the anti-inflammatory properties of dipeptides. High pre-exercise dipeptide intake enhances antioxidant status and thus reduces the oxi-inflammatory response to intense exercise. Therefore, the application of dipeptides seems to have favourable potential for modulating oxidative stress and inflammation in physically active individuals following a strenuous exercise schedule.

Metabolome Profiling of Marrubium peregrinum L. and Marrubium friwaldskyanum Boiss Reveals Their Potential as Sources of Plant-Based Pharmaceuticals

“…The results clearly show that M. friwaldskyanum flowers are rich in amino acids and dipeptides, which most probably act as metabolic regulators [31]. Different dipeptides have been known for their health-related characteristics even though their mode of action is not well understood [32,33].…”

Metabolomic profiling of health‐benefit compounds in fresh and preserved mustard greens

“…In pickled mustard greens, 20 identified metabolites consisted of 1 flavone and flavonol sub‐class compound, 16 dipeptides and three amino acids. Dipeptides, which were detected as the major compounds in pickled mustard greens, are linked to various health‐promoting potential (Liu et al ., 2021; Zembron‐Lacny et al ., 2022), such as high antioxidant potential is attributed to the Ala‐Tyr dipeptide (Tkaczewska et al ., 2018). Carnosine serves as a potent antioxidant capable of impacting the generation of reactive oxygen and nitrogen species, including the cascade of injury, repair and regeneration in skeletal muscle (Zembron‐Lacny et al ., 2022).…”

“…Dipeptides, which were detected as the major compounds in pickled mustard greens, are linked to various health‐promoting potential (Liu et al ., 2021; Zembron‐Lacny et al ., 2022), such as high antioxidant potential is attributed to the Ala‐Tyr dipeptide (Tkaczewska et al ., 2018). Carnosine serves as a potent antioxidant capable of impacting the generation of reactive oxygen and nitrogen species, including the cascade of injury, repair and regeneration in skeletal muscle (Zembron‐Lacny et al ., 2022). In addition, Val‐Arg has been identified as angiotensin‐converting enzyme inhibitory peptides (Liu et al ., 2021).…”