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Food-Derived Bioactive Peptides: Current Trends and Future Perspectives

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Special Issue Editors

Dr. Shuzhen Cheng

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Guest Editor

SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: the preparation, digestion and absorption; functional evaluation of food-derived bioactive peptides; functional protein product development

Dr. Fengjiao Fan

E-Mail Website
Guest Editor

College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Interests: bioactive peptide; food protein and hydrolysates; food gel

Special Issue Information

Dear Colleagues,

Food-derived bioactive peptides have gained significant attention in recent years due to their potential health benefits. These peptides can be from various food sources such as milk, meat, fish, and plants. They have been found to possess diverse biological activities including antioxidant, antimicrobial, antihypertensive, and immunomodulatory effects.

Current trends in research focus on the identification, isolation, and characterization of bioactive peptides from different food sources. Researchers employ techniques such as enzymatic hydrolysis, protein purification, and mass spectrometry to identify and isolate specific peptides with desired properties. Additionally, advanced technologies like proteomics and genomics are being utilized to understand the mechanisms of action and to determine the bioavailability of these peptides in the human body.

At present, there is growing interest in the development of functional foods and nutraceuticals fortified with bioactive peptides. These products aim to provide targeted health benefits to consumers and contribute to disease prevention and management. The further research trends of food-derived bioactive peptides include the identification of novel source bioavailability and delivery systems, mechanisms of action, investigation of precise mechanisms, health benefits and disease prevention, as well as assessing the specific health benefits of bioactive peptides, gut microbiota interactions, safety, and regulatory considerations.

Dr. Shuzhen Cheng
Dr. Fengjiao Fan
Guest Editors

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Keywords

food-derived bioactive peptide
preparation
absorption
functional evaluation
novel proteins source
bioavailability
delivery systems
trends and future perspectives

Published Papers (2 papers)

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Research

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14 pages, 4328 KiB

Open AccessArticle

Unlocking the Therapeutic Potential of a Manila Clam-Derived Antioxidant Peptide: Insights into Mechanisms of Action and Cytoprotective Effects against Oxidative Stress

by Hong Jin, Huishuang Zhao, Rui Shi, Fengjiao Fan and Wenjian Cheng

Foods 2024, 13(8), 1160; https://doi.org/10.3390/foods13081160 - 11 Apr 2024

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Abstract

Reactive oxygen species (ROS) are implicated in various pathological conditions due to their ability to induce oxidative damage to cellular components. In this study, we investigated the antioxidant properties of a peptide isolated from the hydrolysate of Manila clam (Ruditapes philippinarum) muscle. Purification steps yielded RPTE2-2-4, exhibiting potent scavenging activities against DPPH•, HO•, and O₂•⁻, akin to Vitamin C. Structural analysis showed that the isolated peptide, LFKKNLLTL, exhibited characteristics associated with antioxidant activity, including a short peptide length and the presence of aromatic and hydrophobic amino acid residues. Moreover, our study demonstrated the cytoprotective effects of the peptide against H₂O₂-induced oxidative stress in HepG2 cells. Pretreatment with the peptide resulted in a dose-dependent reduction in intracellular ROS levels and elevation of glutathione (GSH) levels, indicating its ability to modulate cellular defense mechanisms against oxidative damage. Furthermore, the peptide stimulated the expression of the cytoprotective enzyme heme oxygenase-1 (HO-1), further reinforcing its antioxidant properties. Overall, our findings highlight the potential of the Manila clam-derived peptide as a natural antioxidant agent with therapeutic implications for oxidative stress-related diseases. Further investigation into its mechanisms of action and in vivo efficacy is warranted to validate its therapeutic potential. Full article

(This article belongs to the Special Issue Food-Derived Bioactive Peptides: Current Trends and Future Perspectives)

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Review

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14 pages, 2133 KiB

Open AccessReview

Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review

by Xinru Fan, Wenhao Geng, Meng Li, Zixuan Wu, Yongsheng Ma, Zhibo Li, Soottawat Benjakul and Qiancheng Zhao

Foods 2024, 13(6), 917; https://doi.org/10.3390/foods13060917 - 18 Mar 2024

Viewed by 692

Abstract

Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein’s structural integrity and subsequently influencing the palatability of protein-based food products. To address these challenges, novel antifreeze peptides have gained significant attention. Antifreeze peptides are a class of small molecular weight proteins or protein hydrolysates that offer protection to organisms in frozen or sub-frozen environments. They offer distinct advantages over conventional commercial antifreeze agents and natural antifreeze proteins. This review provides an overview of the current state of research on antifreeze agents, elucidates their characteristics and mechanisms, and examines their applications in aquatic products. Furthermore, the article offers insights into the prospective development and application prospects of antifreeze peptides. Full article

(This article belongs to the Special Issue Food-Derived Bioactive Peptides: Current Trends and Future Perspectives)

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