Special Issue "New Advances in the Research of Antioxidant Food Peptides"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 30 September 2019

Special Issue Editors

Guest Editor
Prof. Lourdes Amigo

Instituto de Investigación en Ciencias de la Alimentación. Consejo Superior de Investigaciones Científicas (CSIC)
Website | E-Mail
Interests: bioactive food ingredients; biological activites; food proteins and peptides; antioxidants
Guest Editor
Dr. Blanca Hernández-Ledesma

Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas (CSIC). Nicolás Cabrera 9, Madrid 28049, Spain
Website | E-Mail
Interests: bioactive peptides; chemoprevention; antioxidant activity; food proteins; bioavailability

Special Issue Information

Dear Colleagues,

During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes, including proliferation, cell cycle and death, and signal transduction. However, their high reactivity makes ROS responsible for oxidation of lipid, proteins, and DNA, causing damaging effects on vital tissues. These destructive effects can be counteracted by endogenous antioxidant defenses. Nevertheless, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes a status of oxidative stress. This status and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders, such as cardiovascular and neurodegenerative diseases, diabetes, metabolic syndrome, intestinal inflammatory diseases, and cancer. In addition, oxidation reactions are responsible for food deterioration during processing and storage. In spite of their remarkable effectiveness, the endogenous antioxidant systems are not sufficient and humans are dependent on dietary antioxidants to maintain ROS concentrations at low levels. A number of natural antioxidants have been revealed as potential preventative/therapeutic agents against oxidative stress. Among them, peptides from animal and vegetal food sources have attracted attention because of the large evidence on their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect.

Prof. Lourdes Amigo
Dr. Blanca Hernández-Ledesma
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 papers will be 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. Foods 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 650 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

  • Bioactive peptides
  • Food antioxidants
  • Chemoprevention

Published Papers (1 paper)

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Research

Open AccessArticle
Antioxidant and Anti-Apoptotic Properties of Oat Bran Protein Hydrolysates in Stressed Hepatic Cells
Received: 25 March 2019 / Revised: 3 May 2019 / Accepted: 9 May 2019 / Published: 11 May 2019
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Abstract
The objective of this work was to find out how the method to extract proteins and subsequent enzymatic hydrolysis affect the ability of hepatic cells to resist oxidative stress. Proteins were isolated from oat brans in the presence of Cellulase (CPI) or Viscozyme [...] Read more.
The objective of this work was to find out how the method to extract proteins and subsequent enzymatic hydrolysis affect the ability of hepatic cells to resist oxidative stress. Proteins were isolated from oat brans in the presence of Cellulase (CPI) or Viscozyme (VPI). Four protein hydrolysates were produced from CPI and four others from VPI when they treated with Alcalase, Flavourzyme, Papain, or Protamex. Apart from CPI-Papain that reduced the viability of cell by 20%, no other hydrolysate was cytotoxic in the hepatic HepG2 cells. In the cytoprotection test, VPI-Papain and VPI-Flavourzyme fully prevented the damage due to peroxyl radical while CPI-Papain and CPI-Alcalase enhanced the cellular damage. Cells treated with VPI-hydrolysates reduced intracellular reactive oxygen species (ROS) by 20–40% and, also increased the intracellular concentration of glutathione, compared to CPI-hydrolysates. In antioxidant enzyme assays, although all hydrolysates enhanced the activity of both superoxide dismutase and catalase by up to 2- and 3.4-fold, respectively relative the control cells, the largest increase was due to VPI-Papain and VPI-Flavourzyme hydrolysates. In caspase-3 assays, hydrolysates with reduced ROS or enhanced antioxidant enzyme activities were able to reduce the activity of the pro-apoptotic enzyme, caspase-3 indicating that they prevented oxidative stress-induced cell death. Full article
(This article belongs to the Special Issue New Advances in the Research of Antioxidant Food Peptides)
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