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Antioxidants
Special Issues
Current Trends in Food-Derived Peptidic Antioxidants
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Current Trends in Food-Derived Peptidic Antioxidants

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 36093

Special Issue Editors

Dr. Soichiro Nakamura

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Guest Editor
Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowamura, Kamiina, Nagano 399-4598, Japan
Interests: protein/peptide engineering; molecular surface functionality; designer food; food safety; food biomaterials modification through naturally occurring reactions
Prof. Dr. Shigeru Katayama

E-Mail Website
Co-Guest Editor
Department of Bioscience and Biotechnology, Shinshu University, 8304 Minamiminowamura, Nagano 399-4598, Japan
Interests: food science, molecular nutrition, food-derived peptides, oxidative stress, brain function
Dr. Henry M. Corpuz

E-Mail Website
Assistant Guest Editor
Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Science City of Muñoz, Nueva Ecija 3119, Philippines
Interests: cereal chemistry; functional foods; bioactive peptides; food biochemistry; anti-aging research

Special Issue Information

Dear Colleagues,

Antioxidants play crucial roles in attenuating various oxidative processes in the human body as well as in the food system. Food is a treasure trove of functional antioxidative compounds. Naturally occurring antioxidants do not only represent the phytochemicals found in fruits and vegetables that we commonly eat. Bioactive peptides with antioxidant activities can also be derived from different protein-rich foods and their byproducts. Thus, dietary peptidic antioxidants are currently receiving attention in the global scientific community due to their potential health benefits and applications in pharmaceutical and functional food industries. Protein hydrolysis by enzymatic treatment has been widely used to produce biologically active peptides with a molecular weight below 2000 Da, i.e., oligopeptides. However, novel antioxidative peptides are also produced during the processing and preservation of foods (e.g., dry-heating, baking, cooking, fermentation, and others). Moreover, chemical modifications and bioconjugations of proteins and peptide fractions (e.g., glycosylation, phosphorylation, lipophilization, among others) are being employed to design new bioactive compounds with improved functionalities, including antioxidant activity.

This Special Issue aims to converge the latest research trends and scientific knowledge on peptidic antioxidants derived from different proteins of plant and animal origins with a particular emphasis on the processes and methods of their preparation, isolation, and characterization and their relevance to human health promotion, disease prevention, and food quality improvement. The submission of original research articles and review papers related to the topics mentioned above is welcome.  

We look forward to your valuable contribution.

Prof. Soichiro Nakamura
Prof. Shigeru Katayama
Dr. Henry M. Corpuz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • peptidic antioxidants
  • food-derived peptides
  • oligopeptides
  • protein/peptide modification
  • bioconjugation
  • therapeutic peptides
  • health benefits of antioxidative peptides
  • peptidic antioxidants functionality
  • food processing
  • food quality improvement
  • antioxidative peptide applications

Published Papers (9 papers)

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Editorial

Jump to: Research, Review

2 pages, 176 KiB  
Editorial
Current Trends in Food-Derived Peptidic Antioxidants
by Henry M. Corpuz, Soichiro Nakamura and Shigeru Katayama
Antioxidants 2022, 11(5), 962; https://doi.org/10.3390/antiox11050962 - 12 May 2022
Cited by 2 | Viewed by 1404
Abstract
Recently, peptidic antioxidants have attracted much attention due to their promising applications in the production of valuable functional food and nutraceuticals with health-promoting properties [...] Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)

Research

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13 pages, 4551 KiB  
Article
Spent Hen Muscle Protein-Derived RAS Regulating Peptides Show Antioxidant Activity in Vascular Cells
by Hongbing Fan, Khushwant S. Bhullar and Jianping Wu
Antioxidants 2021, 10(2), 290; https://doi.org/10.3390/antiox10020290 - 15 Feb 2021
Cited by 26 | Viewed by 2819
Abstract
Spent hens are egg-laying hens reaching the end of their egg-laying cycles, being a major byproduct of the egg industry. Recent studies have been focusing on finding new value-added uses for spent hens. We have previously identified four bioactive peptides from spent hen [...] Read more.
Spent hens are egg-laying hens reaching the end of their egg-laying cycles, being a major byproduct of the egg industry. Recent studies have been focusing on finding new value-added uses for spent hens. We have previously identified four bioactive peptides from spent hen muscle proteins, including three angiotensin-converting enzyme (ACE) inhibitory (ACEi) peptides (VRP, LKY, and VRY), and one ACE2 upregulating (ACE2u) peptide (VVHPKESF (V-F)). In the current study, we further assessed their antioxidant and cytoprotective activities in two vascular cell lines—vascular smooth muscle A7r5 cells (VSMCs) and endothelial EA.hy926 cells (ECs)—upon stimulation by tumor necrosis factor alpha (TNFα) and angiotensin (Ang) II, respectively. The results from our study revealed that all four peptides attenuated oxidative stress in both cells. None of the investigated peptides altered the expression of TNFα receptors in ECs; however, VRY and V-F downregulated Ang II type 1 receptor (AT1R), while V-F upregulated the Mas receptor (MasR) in VSMCs. Further, we found that the antioxidant effects of VRP, LKY, and VRY were likely through acting as direct radical scavengers, while that of V-F was at least partially ascribed to increased endogenous antioxidant enzymes (GPx4 and SOD2) in both cells. Besides, as an ACE2u peptide, V-F exerted antioxidant effect in a MasR-dependent manner, indicating a possible involvement of the upregulated ACE2-MasR axis underlying its antioxidant action. The antioxidant activities of VRP, LKY, VRY, and V-F in vascular cells indicated their multifunctional properties, in addition to their ACEi or ACE2u activity, which supports their potential use as functional food ingredients against hypertension. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
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14 pages, 1462 KiB  
Article
Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion
by Priyanka Singh Rao, Emerson Nolasco, Akihiro Handa, Michael J. Naldrett, Sophie Alvarez and Kaustav Majumder
Antioxidants 2020, 9(11), 1114; https://doi.org/10.3390/antiox9111114 - 11 Nov 2020
Cited by 16 | Viewed by 3840
Abstract
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, [...] Read more.
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
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21 pages, 5029 KiB  
Article
Reduction of Oxidative Stress through Activating the Nrf2 mediated HO-1 Antioxidant Efficacy Signaling Pathway by MS15, an Antimicrobial Peptide from Bacillus velezensis
by Md Maruf Khan, Young Kyun Kim, Tahmina Bilkis, Joo-Won Suh, Dae Young Lee and Jin Cheol Yoo
Antioxidants 2020, 9(10), 934; https://doi.org/10.3390/antiox9100934 - 29 Sep 2020
Cited by 15 | Viewed by 4962
Abstract
The efficient culture and purification of antimicrobial peptides (AMPs), along with intense antioxidant activity, have drawn the interest to study antioxidant activity mechanism. We report the culture conditions optimization, efficient biosynthesis, and purification of an antioxidant peptide MS15 from Bacillus velezensis obtained from [...] Read more.
The efficient culture and purification of antimicrobial peptides (AMPs), along with intense antioxidant activity, have drawn the interest to study antioxidant activity mechanism. We report the culture conditions optimization, efficient biosynthesis, and purification of an antioxidant peptide MS15 from Bacillus velezensis obtained from fermented food that would generate heme oxygenase-1 (HO-1) expression and lead to nuclear factor erythroid 2-related factor-2 (Nrf2) nuclear translocation. We explored the ability of kinetics and potency for the bacterial killing to work against various pathogenic bacteria. A bioassay showed the lysis zone of MS15 by tricine SDS-PAGE near at 6 kDa. MALDI-TOF/MS verified molecular weight, and the existence of a molecular mass of 6091 Da was reported by purity. The MIC of MS15 ranged from 2.5–160 μg/mL for many pathogenic bacteria, showing greater potency. In macrophage RAW 264.7 cells, MS15 was exposed to assess its inhibitory effect against the generation of reactive oxygen species (ROS) in oxidative stress. In the sample treated group, the translation, and transcriptional levels of CAT (catalase), GPx (glutathione peroxidase), and SOD (superoxide dismutase) were significantly greater. In short, MS15 has significant antioxidant properties, reducing ROS production in RAW 264.7 cells, and raising the translation and transcriptional rates of antioxidant enzymes with stimulating HO-1 induction facilitated by Nrf2. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
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15 pages, 1988 KiB  
Article
Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products
by Huiying Zhang, Soichiro Nakamura and David D. Kitts
Antioxidants 2020, 9(8), 648; https://doi.org/10.3390/antiox9080648 - 22 Jul 2020
Cited by 16 | Viewed by 4696
Abstract
A casein phosphopeptide (CPP) fraction derived from tryptic hydrolysis of bovine casein was evaluated for antioxidant activity. Conjugations or mixtures of CPP with polysaccharide, galactomannan (Gal), or xyloglucan (Xyl) were prepared to evaluate potential enhancement of CPP antioxidant activity. The effect of calcium [...] Read more.
A casein phosphopeptide (CPP) fraction derived from tryptic hydrolysis of bovine casein was evaluated for antioxidant activity. Conjugations or mixtures of CPP with polysaccharide, galactomannan (Gal), or xyloglucan (Xyl) were prepared to evaluate potential enhancement of CPP antioxidant activity. The effect of calcium was also investigated. The CPP preparation alone was effective at scavenging hydroxyl radicals and sequestering Fe2+ to protect against Fenton reaction-induced deoxyribose oxidation in non-site-specific (up 63.3% inhibition) and site-specific (up 32.1% inhibition) binding assays, respectively. CPP also effectively quenched 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS•+) to an extent of 67.6% scavenging in an aqueous system. In a soybean lecithin liposome system, CPP exhibited effective protection against peroxyl radical-induced liposomal peroxidation (38.3% of control in terms of rate of propagation). Conjugating CPP with Gal or Xyl polysaccharides using Maillard reaction conditions significantly reduced activity in the Fenton reaction-deoxyribose assays, while exhibiting no effect on the antioxidant activity of native CPP in both the ABTS and liposome assays, respectively. These results represent comparative antioxidant capacity of the native CPP and associated conjugates in phases that varied in relative hydrophilic and hydrophobic character. We conclude that CPP has the potential to act as both a primary and secondary antioxidant by displaying transition metal ion sequestering activity and free radical quenching activity. Improvements in antioxidant activity of CPP by Maillard-type conjugation with Xyl or Gal were relatively small and model-specific. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
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15 pages, 1534 KiB  
Article
Antioxidant, Physicochemical, and Cellular Secretion of Glucagon-Like Peptide-1 Properties of Oat Bran Protein Hydrolysates
by Mallory E. Walters, William G. Willmore and Apollinaire Tsopmo
Antioxidants 2020, 9(6), 557; https://doi.org/10.3390/antiox9060557 - 26 Jun 2020
Cited by 18 | Viewed by 3521
Abstract
The aim of this work was to determine the physicochemical and biological activities of hydrolyzed proteins from sonicated oat brans. In addition to the control bran sample, two types of pre-treatment procedures—namely, ultrasonic bath and probe-type sonication—were performed to extract proteins, followed by [...] Read more.
The aim of this work was to determine the physicochemical and biological activities of hydrolyzed proteins from sonicated oat brans. In addition to the control bran sample, two types of pre-treatment procedures—namely, ultrasonic bath and probe-type sonication—were performed to extract proteins, followed by hydrolysis with various proteases. Physicochemical analyses showed that Flavourzyme-hydrolysates had greater amounts of aromatic amino acids, Papain-hydrolysates low surface charges (−0.78 to −1.32 mV) compared to the others (−3.67 to −9.17 mV), and Alcalase-hydrolysates a higher surface hydrophobicity. The hydrolysates had good radical scavenging activities but, as the ultrasonic pre-treatment of the brans showed, in certain cases there was a reduction in activities of up to 22% for ROO• and HO• and 15% for O2•− radicals. In anti-diabetic tests, the maximum inhibition of α-amylase was 31.8%, while that of dipeptidyl peptidase-4 was 53.6%. In addition, the secretion of glucagon-like peptide-1 in NCI-H716 cells was enhanced by 11.5% in the presence of hydrolysates. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
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Review

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28 pages, 2486 KiB  
Review
Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention
by Fred Kwame Ofosu, Dylis-Judith Fafa Mensah, Eric Banan-Mwine Daliri and Deog-Hwan Oh
Antioxidants 2021, 10(4), 518; https://doi.org/10.3390/antiox10040518 - 26 Mar 2021
Cited by 9 | Viewed by 3272
Abstract
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which [...] Read more.
The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
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15 pages, 355 KiB  
Review
Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score
by Athanasia Matemu, Soichiro Nakamura and Shigeru Katayama
Antioxidants 2021, 10(2), 316; https://doi.org/10.3390/antiox10020316 - 20 Feb 2021
Cited by 51 | Viewed by 5476
Abstract
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on [...] Read more.
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
36 pages, 655 KiB  
Review
Advances on Food-Derived Peptidic Antioxidants—A Review
by Mingfei Pan, Kaixin Liu, Jingying Yang, Shengmiao Liu, Shan Wang and Shuo Wang
Antioxidants 2020, 9(9), 799; https://doi.org/10.3390/antiox9090799 - 27 Aug 2020
Cited by 59 | Viewed by 5010
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the [...] Read more.
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs. Full article
(This article belongs to the Special Issue Current Trends in Food-Derived Peptidic Antioxidants)
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