Antioxidant Peptides from Sacha Inchi Meal: An In Vitro, Ex Vivo, and In Silico Approach DOI Creative Commons
Erwin Torres-Sánchez,

Iván Lorca-Alonso,

Sandra González‐de la Fuente

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3924 - 3924

Published: Dec. 5, 2024

Plant-derived antioxidant peptides safeguard food against oxidation, helping to preserve its flavor and nutrients, hold significant potential for use in functional development. Sacha Inchi Oil Press-Cake (SIPC), a by-product of oil processing, was used produce Protein Concentrate (SPC) vitro, hydrolyzed by standardized static INFOGEST 2.0 protocol. This study aimed integrate ex vivo, silico methods evaluate the release from SPC during gastrointestinal digestion. In vitro vivo were investigate digests. Bioinformatics tools (find-pep-seq, AnOxPP, AnOxPePred-1.0, PepCalc, MLCPP 2.0, Pasta PlifePred, Rapid Peptide Generator, SwissADME) employed characterize peptides. The gastric intestinal digests exhibited higher ABTS ORAC values than those SPC. Under basal conditions, digest fractions GD1, GD2, GD3 (<3, 3-10, >10 kDa, respectively), separated ultrafiltration, significantly reduced ROS levels RAW264.7 macrophages while, under LPS stimulation, GD1 (16 µg/mL) GD2 (500 1000 reversed induced damage. From de novo peptidome determined, 416 selected based on their resistance Through tools, 315 resistant identified as antioxidants. Despite low predicted bioavailability, SVMGPYYNSK, EWGGGGCGGGGGVSSLR, RHWLPR, LQDWYDK, ALEETNYELEK showed extracellular targets drug delivery. digestion yielded sequences SVMGPY, EW, GGGGCGGGGGVSS, PQY, HGGGGGG, GGGG, HW, SGGGY, which are promising free radical scavengers with increased bioavailability. However, these hypotheses require confirmation through chemical synthesis further validation studies.

Language: Английский

Review the Antioxidant and Angiotensin Converting Enzyme Inhibitory Peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies DOI
Zonghua Wang, Lu Zhang, Hui Wang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 62, P. 104955 - 104955

Published: Aug. 23, 2024

Language: Английский

Citations

4
Microalgae-Derived Peptides: Exploring Bioactivities and Functional Food Innovations DOI
Azqa Ashraf,

Yueting Guo,

Tingting Yang

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 6, 2025

A variety of bioactive peptides with unique and diverse structures could be found in microalgae various bioactivities including antioxidant, antihypertensive, antibacterial bioactivities. Food products containing hold significant health nutrition potential. Peptide liberation through enzymatic other processes enhanced protein extraction, some animal studies were conducted to verify their health-promoting effects. Various have focused on developing practical methods for production, purification, identification peptides. The emerging trends silico peptide therapies, computational approaches, artificial intelligence, the prospects research are briefly highlighted. Moreover, this article potential microalgae-derived as functional food ingredients role promoting health, future applications nutraceutical industries. It also discussed challenges bioavailability foods.

Language: Английский

Citations

0
Advances in innovative extraction techniques for polysaccharides, peptides, and polyphenols from distillery by-products: Common extraction techniques, emerging technologies, and AI-driven optimization DOI
Kouadio Jean Eric‐Parfait Kouamé, Ebenezer Ola Falade, Yanyun Zhu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 476, P. 143326 - 143326

Published: Feb. 18, 2025

Language: Английский

Citations

0
Unraveling the Biological Properties of Whey Peptides and Their Role as Emerging Therapeutics in Immune Tolerance DOI Open Access
Laura Quintieri, Anna Luparelli, Leonardo Caputo

et al.

Nutrients, Journal Year: 2025, Volume and Issue: 17(6), P. 938 - 938

Published: March 7, 2025

Whey is a natural by-product of the cheese-making process and represents valuable source nutrients, including vitamins, all essential amino acids proteins with high quality digestibility characteristics. Thanks to its different techno-functional characteristics, such as solubility, emulsification, gelling foaming, it has been widely exploited in food manufacturing. Also, advances processing technologies have enabled industrial production variety whey-based products exerting biological activities. The beneficial properties whey (WPs) include their documented effects on cardiovascular, digestive, endocrine, immune nervous systems, putative role prevention treatment non-communicable diseases (NCDs). In this regard, research application for health enhancement, based optimization product formulation development pharmaceuticals, highly relevant. Beyond nutritionally relevant vivo animal studies, allergenicity WPs WP hydrolysates also herein tackled discussed, well potential therapeutics tolerance so-called tolerogenic effects. Grounded WPs’ health-promoting functions, paper presents latest showing whey-derived peptides an alternative strategy NCD treatment. This work reports careful analysis current use, revealing which obstacles limit full exploitation, thus highlighting future challenges field. Concluding, safety considerations, encompassing allergenicity, are providing some insights milk allergen immunotolerance.

Language: Английский

Citations

0
Valorization of Fish Processing by-Products: Biological and Functional Properties of Bioactive Peptides DOI Creative Commons
Soudabeh Ghalamara, Carla Brazinha, Sara Silva

et al.

Current Food Science and Technology Reports, Journal Year: 2024, Volume and Issue: 2(4), P. 393 - 409

Published: Nov. 5, 2024

Abstract Purpose of Review This review explores the potential fish by-products as a source bioactive peptides for food, pharmaceutical, and cosmetic industries. Focusing on their diverse functional properties, it offers insights into industrial utilization, contributing to better understanding applications. Recent Findings Fish processing by-products, including wastewater solid residues, serve valuable sources exhibiting remarkable range biological activities, such antioxidant, antimicrobial, antihypertensive properties. These exhibit wide solubility, water holding, fat binding, foaming, emulsifying capacities. Moreover, they show significant various Summary Bioactive derived from are attracting interest in multiple industries due activities have emerged largely untapped resource, can be extracted underutilized, or waste materials generated during operations. Graphical

Language: Английский

Citations

2
Antioxidant Peptides from Sacha Inchi Meal: An In Vitro, Ex Vivo, and In Silico Approach DOI Creative Commons
Erwin Torres-Sánchez,

Iván Lorca-Alonso,

Sandra González‐de la Fuente

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3924 - 3924

Published: Dec. 5, 2024

Plant-derived antioxidant peptides safeguard food against oxidation, helping to preserve its flavor and nutrients, hold significant potential for use in functional development. Sacha Inchi Oil Press-Cake (SIPC), a by-product of oil processing, was used produce Protein Concentrate (SPC) vitro, hydrolyzed by standardized static INFOGEST 2.0 protocol. This study aimed integrate ex vivo, silico methods evaluate the release from SPC during gastrointestinal digestion. In vitro vivo were investigate digests. Bioinformatics tools (find-pep-seq, AnOxPP, AnOxPePred-1.0, PepCalc, MLCPP 2.0, Pasta PlifePred, Rapid Peptide Generator, SwissADME) employed characterize peptides. The gastric intestinal digests exhibited higher ABTS ORAC values than those SPC. Under basal conditions, digest fractions GD1, GD2, GD3 (<3, 3-10, >10 kDa, respectively), separated ultrafiltration, significantly reduced ROS levels RAW264.7 macrophages while, under LPS stimulation, GD1 (16 µg/mL) GD2 (500 1000 reversed induced damage. From de novo peptidome determined, 416 selected based on their resistance Through tools, 315 resistant identified as antioxidants. Despite low predicted bioavailability, SVMGPYYNSK, EWGGGGCGGGGGVSSLR, RHWLPR, LQDWYDK, ALEETNYELEK showed extracellular targets drug delivery. digestion yielded sequences SVMGPY, EW, GGGGCGGGGGVSS, PQY, HGGGGGG, GGGG, HW, SGGGY, which are promising free radical scavengers with increased bioavailability. However, these hypotheses require confirmation through chemical synthesis further validation studies.

Language: Английский

Citations

1