Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review

Wen, Chaoting; Zhang, Jixian; Zhang, Haihui; Duan, Yuqing; Ma, Haile

doi:10.1016/j.tifs.2020.09.019

Cited by 261 publications

(206 citation statements)

References 94 publications

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“…The antioxidant potential of fruit and vegetable juices and grain products is comparable to the antioxidant potential of milk [119]. Plant proteins are considered the new source of antioxidant peptides [120]. Soy milk is soybean-derived product rich in bioactive peptides and isoflavones.…”

Section: Proteins and Peptidesmentioning

confidence: 99%

Valorization of Natural Antioxidants for Nutritional and Health Applications

Ferreira-Santos¹,

Genisheva²,

Botelho³

et al. 2021

Antioxidants - Benefits, Sources, Mechanisms of Action

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The significant increase in the world population age, 47 years in 1950 to 73 years in 2020, resulted in an increase in aging related diseases as well as in degenerative diseases. In consequence, researchers have been focusing in the development of new therapies, with a particular emphasis on the use of compounds with antioxidant properties, namely phytochemicals, such as polyphenols and carotenoids. Several in vitro and in vivo studies have demonstrated the phytochemicals antioxidant capacity. Their use is broad, as they can be part of food supplements, medicine and cosmetics. The health benefit of antioxidant phytochemicals is an indisputable question. Phytochemical properties are highly influenced by the natural matrix as well as by extraction process, which have a key role. There are several extraction methods that can be applied depending on the chemical properties of the bioactive compounds. There is a wide range of solvents with different polarities, which allows a selective extraction of the desired target family of compounds. Greener technologies have the advantage to reduce extraction time and solvent quantity in comparison to the most traditional methods. This chapter will focus on the different green extraction strategies related to the recovery of antioxidant bioactive compounds from natural sources, their nutritional and health potential.

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Section: Proteins and Peptidesmentioning

confidence: 99%

Valorization of Natural Antioxidants for Nutritional and Health Applications

Ferreira-Santos¹,

Genisheva²,

Botelho³

et al. 2021

Antioxidants - Benefits, Sources, Mechanisms of Action

View full text Add to dashboard Cite

show abstract

“…The production of antioxidant peptides from cereals and other plant sources is shown in Figure 3 , and involves protein isolate pretreatment with novel food processing technologies (HHP, MA, PEF etc), followed by protease hydrolysis to obtain protein hydrolysate. Further purification steps using membrane separation, chromatographic methods, including ion–exchange chromatography (IEC), gel permeation chromatography (GPC), and reversed–phase high performance liquid chromatography (RP-HPLC), are performed to obtain antioxidant peptides, which are later identified by mass spectrometry (electrospray and tandem) and their activity is evaluated in vitro and in vivo tests [ 66 , 135 ].…”

Section: Production Strategies For Antioxidant Peptidesmentioning

confidence: 99%

“…Nonetheless, in vitro and in vivo validation of such a prediction needs to be carried out and ascertained. The bioavailability of antioxidant peptides is mainly affected by their transepithelial transport, and the human Caco-2 cell model is widely used for in vitro studies to investigate potential relevance in in vivo metabolism [ 135 ]. The in vivo challenges encountered by peptides as therapeutics has been comprehensively discussed by Yap and Gan [ 155 ].…”

Section: Production Strategies For Antioxidant Peptidesmentioning

confidence: 99%

“…Over the years, the potential antioxidant mechanisms of peptides have mainly been investigated using in vitro chemical assays, in vitro cellular assays, and in vivo animal studies. Although in vivo mechanisms are not fully understood, the activation of the endogenous antioxidant defense system have been reported in vivo [ 135 ]. Radical scavenging properties, chelation of metal ions, and inhibition of lipid peroxidation assays are the in vitro chemical evaluation methods used to assess antioxidant capacities of peptides and other compounds.…”

Section: Potential Mechanisms Of Cereal Peptidic Antioxidants In Mets Preventionmentioning

confidence: 99%

“…The SET mechanism methods frequently used are the DPPH radical scavenging ability and the Trolox equivalent antioxidant capacity (TEAC), while oxygen radical absorption capacity (ORAC), total free radical capture antioxidant parameters (TRAP), and carotene bleach analysis utilizes the HAT mechanism. Ferric reducing antioxidant power (FRAP) and thiobarbituric acid (TBARS) are the most commonly used methods for evaluating metal ion chelation and lipid peroxidation inhibition of antioxidants, respectively [ 135 ]. Cell-based antioxidant evaluation assays provide a direct reflection of the cytoprotective abilities exerted on oxidation-induced damaged cells, compared to in vitro chemical methods ( Table 6 ).…”

Section: Potential Mechanisms Of Cereal Peptidic Antioxidants In Mets Preventionmentioning

confidence: 99%

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Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention

et al. 2021

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The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.

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Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Zhang

Yao

Zhao

et al. 2023

Adv Healthcare Materials

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Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti‐inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide–anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.

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Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review

Cited by 261 publications

References 94 publications

Valorization of Natural Antioxidants for Nutritional and Health Applications

Valorization of Natural Antioxidants for Nutritional and Health Applications

Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention

Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

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