Transepithelial transport and cellular mechanisms of food-derived antioxidant peptides

Okagu, Innocent Uzochukwu; Udenigwe, Chibuike C.

doi:10.1016/j.heliyon.2022.e10861

Cited by 3 publications

(2 citation statements)

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“…This activation also increases the levels of anti-GSH and antioxidant enzyme activities (Superoxide dismutase, Catalase, and GSH-Px) (Liu, Ren, et al, 2023). Activation of the NF-κB signaling pathway negatively affects mitochondrial function, alters cellular energy metabolism, and increases ROS levels (Okagu & Udenigwe, 2022). Hence, biological peptides like Ala-Gln, Gly-Gln, and Gln-Glu-Pro-Val-Leu, known to inhibit NF-κB expression, are widely acknowledged for their antioxidant properties (Jiehui et al, 2014;Li et al, 2018;Xu, Yan, et al, 2021;Xu, Hu, et al, 2021).…”

Section: Antioxidationmentioning

confidence: 99%

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Glutamine‐derived peptides: Current progress and future directions

Yu,

Hu,

et al. 2024

Comp Rev Food Sci Food Safe

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Glutamine, the most abundant amino acid in the body, plays a critical role in preserving immune function, nitrogen balance, intestinal integrity, and resistance to infection. However, its limited solubility and instability present challenges for its use a functional nutrient. Consequently, there is a preference for utilizing glutamine‐derived peptides as an alternative to achieve enhanced functionality. This article aims to review the applications of glutamine monomers in clinical, sports, and enteral nutrition. It compares the functional effectiveness of monomers and glutamine‐derived peptides and provides a comprehensive assessment of glutamine‐derived peptides in terms of their classification, preparation, mechanism of absorption, and biological activity. Furthermore, this study explores the potential integration of artificial intelligence (AI)‐based peptidomics and synthetic biology in the de novo design and large‐scale production of these peptides. The findings reveal that glutamine‐derived peptides possess significant structure‐related bioactivities, with the smaller molecular weight fraction serving as the primary active ingredient. These peptides possess the ability to promote intestinal homeostasis, exert hypotensive and hypoglycemic effects, and display antioxidant properties. However, our understanding of the structure–function relationships of glutamine‐derived peptides remains largely exploratory at current stage. The combination of AI based peptidomics and synthetic biology presents an opportunity to explore the untapped resources of glutamine‐derived peptides as functional food ingredients. Additionally, the utilization and bioavailability of these peptides can be enhanced through the use of delivery systems in vivo. This review serves as a valuable reference for future investigations of and developments in the discovery, functional validation, and biomanufacturing of glutamine‐derived peptides in food science.

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