Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies

Manzoor, Mehnaza; Singh, Jagmohan; Gani, Adil

doi:10.1016/j.foodchem.2021.131395

Cited by 90 publications

(67 citation statements)

References 117 publications

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“…Ying et al [ 43 ] describe Tyr, Lys, Phe, Arg and Met as amino acid residues that could confer strong antioxidant properties. Wang et al [ 48 ] mention that Val, Cys, Phe and Trp have been considered to have a good antioxidant capacity to quench free radicals or reduce metal ions, in agreement with Manzoor et al [ 44 ] and López-García et al [ 45 ], who reported amino acids such as Tyr, His, Trp and Phe as potent radical inhibitors. Bougatef et al [ 49 ] found in their study with Mustelus mustelus muscle protein hydrolysates that the best DPPH radical-scavenging activity was exerted by peptides with MW below 3.5 kDa, with an IC 50 close to 0.25 mg/mL.…”

Section: Resultssupporting

confidence: 58%

“…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.…”

Section: Resultsmentioning

confidence: 99%

“…Nevertheless, although meals in this work have been reported with amino acids that could confer antioxidant activity, it is important to remark that protein meal solubilization in hydrolysis could change the amino acid profile of all hydrolysates. Additionally, other factors strongly influence the peptide antioxidant activity and should be taken into account, such as the position of some amino acids within the peptidic sequence, peptide chain length and the ability of some hydrophobic amino acids (e.g., Pro, Val, Leu and Tyr) to favor the interaction of peptides with hydrophobic radical species formed at the lipid phase [ 44 , 55 ]. The highest DPPH inhibition performed by SFSM–H, in comparison with the other hydrolysates, could be related to a major presence of peptides below 3 kDa.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2022

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In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC50 = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions.

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Section: Resultssupporting

confidence: 58%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

et al. 2022

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“…It is interesting to highlight the wide biological properties that this group of bioactive peptides shows depending on the peptide studied, including antihypertensive, antioxidant, antiproliferative, anti-inflammatory, apiaceous, hypocholesteremia, antithrombotic and mineral chelator functions [ 40 , 41 , 42 , 43 , 44 , 53 ]. On the other hand, phenolic compounds, including flavonoids (anthocyanins, flavanols, catechins, gallo catechins, etc.…”

Section: Sources Of Nutraceuticals With Biological Valuementioning

confidence: 99%

Nutraceuticals and Food-Grade Lipid Nanoparticles: From Natural Sources to a Circular Bioeconomy Approach

Blanco-Llamero

Fonseca

Durazzo³

et al. 2022

Foods

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Nutraceuticals have gained increasing attention over the last years due to their potential value as therapeutic compounds formulated from natural sources. For instance, there is a wide range of literature about the cardioprotective properties of omega-3 lipids and the antioxidant value of some phenolic compounds, which are related to antitumoral activity. However, the value of nutraceuticals can be limited by their instability under gastric pH and intestinal fluids, their low solubility and absorption. That is why encapsulation is a crucial step in nutraceutical design. In fact, pharmaceutical nanotechnology improves nutraceutical stability and bioavailability through the design and production of efficient nanoparticles (NPs). Lipid nanoparticles protect the bioactive compounds from light and external damage, including the gastric and intestinal conditions, providing a retarded delivery in the target area and guaranteeing the expected therapeutic effect of the nutraceutical. This review will focus on the key aspects of the encapsulation of bioactive compounds into lipid nanoparticles, exploring the pharmaceutical production methods available for the synthesis of NPs containing nutraceuticals. Moreover, the most common nutraceuticals will be discussed, considering the bioactive compounds, their natural source and the described biological properties.

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“…Common beans ( Phaseolus vulgaris ) are leguminous widely consumed all over the world due to their high nutritional quality. In addition to the active components, common beans also present naturally-occurring and encrypted peptides with varied biological activities ( Alves et al, 2021 ; Graziani, et al, 2021 ; Manzoor et al, 2022 , Valencia-Mejía et al, 2019 ). However, there is no sufficient information about the effect of postharvest hardening on the antioxidant and vasorelaxant properties, chelating potential, and antihypertensive and antidiabetic activities.…”

Section: Introductionmentioning

confidence: 99%

Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties

et al. 2022

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Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies

Cited by 90 publications

References 117 publications

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

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

Nutraceuticals and Food-Grade Lipid Nanoparticles: From Natural Sources to a Circular Bioeconomy Approach

Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties

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