Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation

Abstract

Preventing lipid oxidation, especially with the polyunsaturated fat-based products, is a major concern in sectors as agri-food and cosmetic. Even though the efficiency of synthetic antioxidants has been recognized, both consumers and manufacturers are looking for more innovative, healthy and quality products while rejecting synthetic additives due to their concern about safety, along with their environmental impact issues. In this context, plant biomass, which have shown to be rich in compounds, have raised interest for the isolation of novel naturally occurring antioxidants. Among their myriad of molecules, bioactive peptides, which are biologically active sequence of amino acid residues of proteins, seem to be of a great interest. Therefore, the number of identified amino acids sequences of bioactive peptides from plant biomass with potential antioxidant action is progressively increasing. Thus, this review provides a description of 129 works that have been made to produce bioactive peptides (hydrolysate, fraction and/or isolate peptide) from 55 plant biomass, along with the procedure to examine their antioxidant capacity (until 2019 included). The protein name, the process, and the method to concentrate or isolate antioxidant bioactive peptides, along with their identification and/or specificity were described. Considering the complex, dynamic and multifactorial physico-chemical mechanisms of the lipid oxidation, an appropriate in-vitro methodology should be better performed to efficiently probe the antioxidant potential of bioactive peptides. Therefore, the results were discussed, and perspective for antioxidant applications of bioactive peptides from plant biomass was argued.

Plant-Derived Antioxidants: Significance in Skin Health and the Ageing Process

“…These exogenous bioactive compounds serve as important organic components of the body and can regulate the redox state. Biomacromolecules can effectively remove ROS to slow ageing, protect skin cells, inhibit melanin production, and prevent lipid oxidation, especially in polyunsaturated fat-based products [ 31 , 91 ]. Several exogenous bioactive macromolecules have been shown to occur widely in plants [ 31 ].…”

“…There is growing interest in peptides from plant resources. They can be obtained from herbs, fruits, seeds or leaves [ 90 , 91 ]. Bioactive peptides (BPs) are defined as specific protein fractions (sequence of 2–20 amino acids) with positive physiological functions [ 31 , 91 ].…”

“…They can be obtained from herbs, fruits, seeds or leaves [ 90 , 91 ]. Bioactive peptides (BPs) are defined as specific protein fractions (sequence of 2–20 amino acids) with positive physiological functions [ 31 , 91 ]. The consumption of food-derived peptides can supplement endogenous enzymatic and non-enzymatic antioxidant systems and effectively reduce oxidative stress [ 90 ].…”

“…The consumption of food-derived peptides can supplement endogenous enzymatic and non-enzymatic antioxidant systems and effectively reduce oxidative stress [ 90 ]. While the exact mechanisms of action of antioxidant peptides are not fully understood, some studies have demonstrated that BPs exhibit antioxidant properties through a variety of mechanisms, including scavenging of free radicals, electron or hydrogen transfer reduction, transition metal chelating activity, and ferric reducing power, as well as prevention of LPO [ 31 , 91 ]. Moreover, these molecules can also exhibit antioxidant activity by inducting the gene expression of proteins that protect cellular components from oxidative stress-induced damage.…”

“…The antioxidant activities of peptides depend on their structural properties (e.g., amino acid composition (amount of histidine, cysteine, proline, methionine, or aromatic amino acids), molecular size, and hydrophobicity) but also on the nature of the ROS [ 90 ]. For instance, histidine residues of peptides can chelate metal ions, quench active oxygen, and scavenge • OH; phenylalanine can scavenge • OH radicals to form more stable para -, meta -, or ortho -substituted hydroxylated derivatives; the electron-dense aromatic rings of phenylalanine, tyrosine, and tryptophan residues of peptides can contribute to the chelating of pro-oxidant metal ions, while hydrophobic amino acids such as valine, tyrosine, methionine or phenylalanine at the C-and N-termini may promote the antioxidant activity of peptides [ 91 ].…”