Identification of Novel Antioxidative Peptides Derived from a Thermolytic Hydrolysate of Ovotransferrin by LC-MS/MS

Shen, Shengwen; Chahal, Baljot S.; Majumder, Kaustav; Sun-Jong, You; Wu, Jianping

doi:10.1021/jf101323y

Cited by 104 publications

(69 citation statements)

References 30 publications

(45 reference statements)

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“…The overall antioxidant activity of ovotransferrin was enhanced by disruption of its structure to increase the proximity of amino acid residues that scavenge free radicals and chelating pro-oxidative metals (Elias, Kellerby, & Decker, 2008). Our study showed that hydrolysis of ovotransferrin increased its antioxidant activity; 14 peptides were characterized from ovotransferrin (Shen, Chahal, Majumder, You, & Wu, 2010). Two tetrapeptides (Trp-Asn-Ile-Pro and Gly-Trp-Asn-Ile) showed the highest antioxidant activity, indicating that (Trp-Asn-Ile) might be the core motif responsible for their high antioxidant activity.…”

Section: Antioxidative Peptidesmentioning

confidence: 77%

Ovotransferrin: Structure, bioactivities, and preparation

Acero-Lopez

2012

Food Research International

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135

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Section: Antioxidative Peptidesmentioning

confidence: 77%

Ovotransferrin: Structure, bioactivities, and preparation

Acero-Lopez

2012

Food Research International

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135

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“…It is unclear whether antioxidant effects of the other 19 peptides, discovered by using cell-free or chemical-based methods, have any biological significance. Shen et al [91] identified 16 antioxidant peptides from ovotransferrin guided by the oxygen radical absorbance capacity (ORAC) assay; antioxidant activity of pure peptides synthesized based on the 16 sequences was validated with the ORAC assay. Recently, Jahandideh et al [92] reported that these 16 peptides had no antioxidant activities in human umbilical vein endothelial cells.…”

Section: Current Gaps In Knowledge and Future Perspectivesmentioning

confidence: 99%

Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review

et al. 2017

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Marine invertebrates, such as oysters, mussels, clams, scallop, jellyfishes, squids, prawns, sea cucumbers and sea squirts, are consumed as foods. These edible marine invertebrates are sources of potent bioactive peptides. The last two decades have seen a surge of interest in the discovery of antioxidant peptides from edible marine invertebrates. Enzymatic hydrolysis is an efficient strategy commonly used for releasing antioxidant peptides from food proteins. A growing number of antioxidant peptide sequences have been identified from the enzymatic hydrolysates of edible marine invertebrates. Antioxidant peptides have potential applications in food, pharmaceuticals and cosmetics. In this review, we first give a brief overview of the current state of progress of antioxidant peptide research, with special attention to marine antioxidant peptides. We then focus on 22 investigations which identified 32 antioxidant peptides from enzymatic hydrolysates of edible marine invertebrates. Strategies adopted by various research groups in the purification and identification of the antioxidant peptides will be summarized. Structural characteristic of the peptide sequences in relation to their antioxidant activities will be reviewed. Potential applications of the peptide sequences and future research prospects will also be discussed.

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“…Various peptides derived from animal or plant proteins were reported to exhibit radical-scavenging activity in food and biological systems (Ma, Xiong, Zhai, Zhu, & Dziubla, 2010;Rao et al, 2012;Shen, Chahal, Majumder, You, & Wu, 2010;Xia, Bamdad, Gänzle, & Chen, 2012;Zhang, Mu, & Sun, 2014). One of the most widely used assays to screen anti-radical peptides is the ABTS assay.…”

Section: Introductionmentioning

confidence: 99%