Liu Xinru, Hu Qiuyue, Shen Yafang, Wu Yuxin, Gao Lu, Xu Xuechao, Hao Guijie
School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Huzhou Key Laboratory of Aquatic Product Quality Improvement and Processing Technology, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, China.
Metabolites. 2024 Oct 20;14(10):561. doi: 10.3390/metabo14100561.
Excessive reactive oxygen species (ROS) can lead to oxidative stress, which has become an urgent problem requiring effective solutions. Due to the drawbacks of chemically synthesized antioxidants, there is a growing interest in natural antioxidants, particularly antioxidant peptides. : By reviewing recent literature on antioxidant peptides, particularly those extracted from various parts of fish, summarize which fish by-products are more conducive to the extraction of antioxidant peptides and elaborate on their characteristics. : This article summarizes recent advancements in extracting antioxidant peptides from fish processing by-products, Briefly introduced the purification and identification process of antioxidant peptides, specifically focusing on the extraction of antioxidant peptides from various fish by-products. Additionally, this article comprehensively reviews the relationship between amino acid residues that compose antioxidant peptides and their potential mechanisms of action. It explores the impact of amino acid types, molecular weight, and structure-activity relationships on antioxidant efficacy. : Different amino acid residues can contribute to the antioxidant activity of peptides by scavenging free radicals, chelating metal ions, and modulating enzyme activities. The smaller the molecular weight of the antioxidant peptide, the stronger its antioxidant activity. Additionally, the antioxidant activity of peptides is influenced by specific amino acids located at the C-terminus and N-terminus positions. Simultaneously, this review provides a more systematic analysis and a broader perspective based on existing research, concluded that fish viscera are more favorable for the extraction of antioxidant peptides, providing new insights for the practical application of fish by-products. This could increase the utilization of fish viscera and reduce the environmental pollution caused by their waste, offering valuable references for the study and application of antioxidant peptides from fish by-products.
过量的活性氧（ROS）会导致氧化应激，这已成为一个迫切需要有效解决方案的问题。由于化学合成抗氧化剂的缺点，人们对天然抗氧化剂，特别是抗氧化肽的兴趣与日俱增。通过综述近期关于抗氧化肽的文献，特别是那些从鱼的各个部位提取的抗氧化肽，总结出哪些鱼副产物更有利于抗氧化肽的提取，并阐述它们的特性。本文总结了从鱼加工副产物中提取抗氧化肽的最新进展，简要介绍了抗氧化肽的纯化和鉴定过程，特别关注从各种鱼副产物中提取抗氧化肽。此外，本文全面综述了构成抗氧化肽的氨基酸残基与其潜在作用机制之间的关系。探讨了氨基酸类型、分子量和构效关系对抗氧化功效的影响。不同的氨基酸残基可以通过清除自由基、螯合金属离子和调节酶活性来促进肽的抗氧化活性。抗氧化肽的分子量越小，其抗氧化活性越强。此外，肽的抗氧化活性受位于C端和N端位置的特定氨基酸的影响。同时，本综述基于现有研究提供了更系统的分析和更广阔的视角，得出鱼内脏更有利于提取抗氧化肽的结论，为鱼副产物的实际应用提供了新的见解。这可以提高鱼内脏的利用率，减少其废弃物造成的环境污染，为鱼副产物抗氧化肽的研究和应用提供有价值的参考。
