Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3369 - 3369

Published: Oct. 23, 2024

Microbial fermentation is a well-known strategy for enhancing the nutraceutical attributes of foods. Among outcomes, bioactive peptides (BAPs), short chains amino acids resulting from proteolytic activity, are emerging as promising components thanks to their bioactivities. Indeed, BAPs offer numerous health benefits, including antimicrobial, antioxidant, antihypertensive, and anti-inflammatory properties. This review focuses on production during process, emphasizing how different microbial strains conditions influence quantity quality these peptides. Furthermore, it examines benefits fermented foods, highlighting potential in disease prevention overall promotion. Additionally, this addresses challenges future directions field. comprehensive overview underscores promise foods sustainable potent sources peptides, with significant implications developing functional nutraceuticals.

Language: Английский

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Investigating Bambara bean (Vigna subterranea (Verdc.) L.) protein and hydrolysates: a comprehensive analysis of biological and biochemical properties

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100489 - 100489

Published: Aug. 30, 2024

Language: Английский

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Evaluation of the antioxidant activity and identification of potential antioxidant peptides in commercially available probiotic Cheddar cheese

LWT, Journal Year: 2024, Volume and Issue: 205, P. 116486 - 116486

Published: July 14, 2024

The aim of this study was to evaluate the antioxidant activity two commercially available probiotic Cheddar cheeses (C-1 and C-2) preliminarily identify potential peptides. results revealed that water-soluble extract ultrafiltration fractions from both exhibited remarkable effects, effectively protecting H2O2-induced cells by reducing ROS MDA levels while increasing CAT SOD activity. Notably, <3 kDa fraction C-1 cheese demonstrated highest Seven with significant were identified Sephadex G-25 gel filtration analysis < 3 C-1, V had at approximately 80%. Furthermore, four peptides Ⅴ as αs2-CN f(204–212) (AMKPWIQPK), β-CN f(177–183) (AVPYPQR), f(108–113) (EMPFPK), f(170–176) (VLPVPQK). These possessed molecular weights 1098.622 Da, 830.458 747.374 779.502 respectively. AVPYPQR VLPVPQK have been previously reported, EMPFPK AMKPWIQPK may exhibit properties due their amino acid sequence characteristics such proline methionine residues. Overall, these findings indicate commercial cheddar great a natural source antioxidants.

Language: Английский

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Novel antioxidant peptides from Volvariella volvacea hydrolysed proteins: purification, characterisation and protective effects on H2O2-induced human skin fibroblasts

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105825 - 105825

Published: Jan. 1, 2025

Language: Английский

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Multifunctional ACE-inhibitory peptides with antioxidant and ferrous-chelating capacities from ginkgo kernel glutelin-2 hydrolysates: Identification, virtual screening, inhibition mechanism, and gastrointestinal stability studies

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117461 - 117461

Published: Jan. 1, 2025

Language: Английский

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Unlocking novel biopeptides hidden in Camellia seed cake fermented by Bacillus subtilis through in silico and cellular model approaches

Food Chemistry, Journal Year: 2025, Volume and Issue: 476, P. 143342 - 143342

Published: Feb. 13, 2025

Language: Английский

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Novel Antioxidant Peptides Identified from Pea Protein Hydrolysates by Molecular Docking and Multispectroscopy

Published: Jan. 1, 2025

Language: Английский

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Novel Antioxidant Peptides Identified from Pea Protein Hydrolysates by Molecular Docking and Multispectroscopy

Published: Jan. 1, 2025

Language: Английский

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A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway

Food Research International, Journal Year: 2025, Volume and Issue: 206, P. 116084 - 116084

Published: Feb. 25, 2025

Language: Английский

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A Sweet Almond Globulin Multifunctional Peptide: Identification, In Silico Screening, Restraint Mechanisms to Keap1 and ACE, and Antihypertensive and Ferrous Transport Efficiency

Nutrients, Journal Year: 2025, Volume and Issue: 17(5), P. 907 - 907

Published: March 5, 2025

Background: Sweet almond expeller is an abundant protein resource, but there are few studies on multifunctional peptides. The purpose of this study to improve its application in food and medical industries. Methods: This investigated the identification, screening, action mechanisms antihypertensive peptides with antioxidant ferrous binding activities derived from sweet globulin hydrolysates using intergrade vitro silico methods animal model. Results: Eight novel oligopeptides were identified subfraction D; them, Pro-Met-Tyr-Gly-Gly-Gly-Met-Val (PMYGGGMV) exhibited ACE inhibitory activity (IC50: 121.16 μmol/L), ability (11.01 mg/g), quenching capacities hydroxyl (93.06%) ABTS radicals (83.67%). phenolic hydroxyl, amino, carboxyl groups PMYGGGMV linked Lys511, Tyr520, Tyr523 ACE's substrate center through four short hydrogen bonds. can inhibit Kelch-like ECH-Associated Protein 1 (Keap1)-nuclear factor erythroid 2-related 2 (Nrf2) interaction by seven residues Keap1 (including a key residue, Arg415). PMYGGMY stable during gastrointestinal digestion. Ferrous chelation did not alter effects PMYGGMY, it reduced radical scavenging (p < 0.05). Additionally, blood pressure spontaneous hypertension rates improved iron absorption across Caco-2 cells Conclusions: has potential prevent oxidative stress, hypertension, deficiency.

Language: Английский

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