College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Biomolecules. 2022 Nov 3;12(11):1622. doi: 10.3390/biom12111622.
The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.
蛋白质衍生肽的抗氧化活性是目前已知的 50 多种肽类生物活性中最早被发现的活性之一。与食物来源的抗氧化肽相关的开发价值主要归因于它们作为食品防腐剂和预防、管理和治疗疾病的天然特性和有效性。越来越多的抗氧化活性肽已从各种可再生资源中被鉴定出来，包括陆地和水生生物及其加工副产物。这对于缓解人口压力、避免环境问题以及促进消费的可持续转变具有重要意义。为了发现这些机会，我们对食物来源的抗氧化肽的最新研究进展进行了系统的文献综述，特别参考了它们的生物学效应、机制、消化稳定性和生物利用度。在本次综述中，从初步搜索学术数据库 PubMed、Google Scholar 和 Scopus 中确定了 515 篇潜在相关的论文。在去除非主题文章、无全文文章和其他质量相关因素后，仍有 52 篇综述文章和 122 篇全文研究论文可供分析和参考。研究结果强调了化学和生物学证据表明，各种可食用物种都是抗氧化活性肽的前体蛋白的来源。食物来源的抗氧化肽可减少活性氧的产生，同时激活细胞和动物模型中的内源性抗氧化防御系统。通过使用细胞模型阐明了此类肽的肠道吸收和代谢。蛋白质水解物（肽）是有前途的成分，可增强食品的营养、功能和感官特性，不仅是合成抗氧化剂的天然替代品。
