Development and biological activities of marine-derived bioactive peptides: A review

Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

Milk-derived bioactive peptides: From science to applications

Bioactive peptides: A review

Peptides derived from dietary proteins, have been reported to display significant antioxidant activity, which may exert notably beneficial effects in promoting human health and in food processing. Recently, much research has focused on the generation, separation, purification and identification of novel peptides from various protein sources. Some researchers have tried to discover the structural characteristics of antioxidant peptides in order to lessen or avoid the tedious and aimless work involving the ongoing generated peptide preparation schemes. This review aims to summarize the current knowledge on the relationship between the structural features of peptides and their antioxidant activities. The relationship between the structure of the precursor proteins and their abilities to release antioxidant fragments will also be summarized and inferred. The preparation methods and antioxidant capacity evaluation assays of peptides and a prediction scheme of quantitative structure–activity relationship (QSAR) will also be pointed out and discussed.

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The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins.

Some dietary proteins cause specific effects going beyond nutrient supply. A number of proteins seem to act directly in the intestine, such as IGFs, lactoferrin and immunoglobulins. Many substances, however, are peptides encrypted in intact molecules and are released from their encrypted position by enzymes during gastrointestinal transit or by fermentation or ripening during food processing. Among food-derived bioactive proteins and peptides from plants and animals, those obtained from milk are known in particular. Numerous effects have been described after in vitro and animal trials for bioactive proteins and peptides, such as immunomodulating, antihypertensive, osteoprotective, antilipemic, opiate, antioxidative and antimicrobial. This article reviews the current knowledge of the existence of bioactive proteins and of in vitro bioactivity and the present evidence of health effects exerted by such substances or products containing bioactive compounds. For example, there is evidence for the antihypertensive effects of milk products fermented with Lactobacillus helveticus containing the tripeptides IPP and VPP, which inhibit angiotensin converting enzyme, and for osteoprotective effects by milk basic protein. There is less profound evidence on the immunomodulating effects of lactoferrin and postprandial triglyceride reduction by a hydrolysate of bovine hemoglobin.

Bioactive peptides and proteins from foods: indication for health effects.

In the search for lipase inhibitory agents, 144 alcohol plant extracts and propolis were screened for pancreatic lipase activity in vitro using methods with methylresorufin and triolein as substrates. Ethanol extracts of Linum usitatissimum (oil flax) and Helianthus annuus (sunflower seeds) showed the strongest lipase inhibitory actions with ID50 values of 1:370 and 1:166, respectively. Copyright © 2008 John Wiley & Sons, Ltd.

Niels Peter Möller

Papers

Bioactive peptides and proteins from foods: indication for health effects.

Lipase inhibitory activity in alcohol extracts of worldwide occurring plants and propolis.