Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity

Czelej, Michał; Garbacz, Katarzyna; Czernecki, Tomasz; Wawrzykowski, Jacek; Waśko, Adam

doi:10.3390/foods11131953

Open AccessReview

Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity

by

Michał Czelej

^1,2,*,

Katarzyna Garbacz

^1,2

,

Tomasz Czernecki

²,

Jacek Wawrzykowski

³

and

Adam Waśko

²

¹

Biolive Innovation Sp. z o. o., 3 Dobrzańskiego Street, 20-262 Lublin, Poland

²

Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland

³

Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 12 Akademicka Street, 20-400 Lublin, Poland

^*

Author to whom correspondence should be addressed.

Foods 2022, 11(13), 1953; https://doi.org/10.3390/foods11131953

Submission received: 18 May 2022 / Revised: 25 June 2022 / Accepted: 26 June 2022 / Published: 30 June 2022

(This article belongs to the Section Food Biotechnology)

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Abstract

There is currently considerable interest on the use of animal, plant, and fungal sources in the production of bioactive peptides, as evidenced by the substantial body of research on the topic. Such sources provide cheap and environmentally friendly material as it often includes waste and by-products. Enzymatic hydrolysis is considered an efficient method of obtaining peptides capable of antioxidant activity. Those properties have been proven in terms of radical-scavenging capacity using the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonic acid)), hydroxyl and superoxide radical methods. Additionally, the reducing power, ferrous ion-chelating (FIC), ferric reducing antioxidant power (FRAP), and the ability of the protein hydrolysates to inhibit lipid peroxidation have also been explored. The results collected in this review clearly indicate that the substrate properties, as well as the conditions under which the hydrolysis reaction is carried out, affect the final antioxidant potential of the obtained peptides. This is mainly due to the structural properties of the obtained compounds such as size or amino acid sequences.

Keywords: bioactive peptides; protein hydrolysates; plants; animals; enzymatic hydrolysis; antioxidant activity

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MDPI and ACS Style

Czelej, M.; Garbacz, K.; Czernecki, T.; Wawrzykowski, J.; Waśko, A. Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity. Foods 2022, 11, 1953. https://doi.org/10.3390/foods11131953

AMA Style

Czelej M, Garbacz K, Czernecki T, Wawrzykowski J, Waśko A. Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity. Foods. 2022; 11(13):1953. https://doi.org/10.3390/foods11131953

Chicago/Turabian Style

Czelej, Michał, Katarzyna Garbacz, Tomasz Czernecki, Jacek Wawrzykowski, and Adam Waśko. 2022. "Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity" Foods 11, no. 13: 1953. https://doi.org/10.3390/foods11131953

APA Style

Czelej, M., Garbacz, K., Czernecki, T., Wawrzykowski, J., & Waśko, A. (2022). Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity. Foods, 11(13), 1953. https://doi.org/10.3390/foods11131953

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity

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