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Antioxidants
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Antioxidant Properties and Potential Mechanisms of Protein Hydrolysates
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Antioxidant Properties and Potential Mechanisms of Protein Hydrolysates

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (10 March 2023) | Viewed by 10412

Special Issue Editor

Dr. Marta Miguel

E-Mail Website
Guest Editor
Instituto de Investigación en Ciencias de Alimentación (CIAL, CSIC-UAM), 28049 Madrid, Spain
Interests: antioxidant food compounds; functional foods; oxidative-stress related diseases; protein hydrolysates
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Hydrolysates and peptides derived from food proteins have gained scientific interest as constituents of functional foods or nutraceuticals for their potential in disease prevention and health improvement. Among these hydrolysates and peptides, animal and plant protein hydrolysates and peptides with antioxidant properties have been extensively studied and may offer many advantages for consumers, including safety, low health cost, and the additional nutritional benefits of the peptides as source of beneficial and essential amino acids.

Many studies claimed that physiological effects for antioxidant peptides have been observed in vitro, but these compounds can be degraded after oral ingestion, produce local effects in the gastrointestinal tract, or can be absorbed through the intestine and intactly enter blood circulation and exert systemic effects. Moreover, after being absorbed by the small intestine, the non-digested and/or non-absorbed food peptides enter the large intestine or colon where they can also be metabolised by intestinal microbiota. In vivo assays that have proven hydrolysates to be effective in animal and humans and studies to discover the mechanisms that could be responsible have been performed. However, further research is needed in order to clarify the relevance and potential therapeutic role of bioactive peptides in human health.

This Special Issue aims to publish original research papers and reviews regarding to antioxidant properties of food protein hydrolysates, especially in vivo studies. Papers exploring the potential mechanism of action involved in their biological effect are also welcome.

Dr. Marta Miguel
Guest Editor

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 submissions that pass pre-check are 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. Antioxidants 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 2900 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

  • antioxidant activity
  • protein hydrolysates
  • functional foods
  • antioxidants signalling pathway
  • in vivo models

Published Papers (5 papers)

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Research

13 pages, 1056 KiB  
Article
Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts
by Gisela Carrera-Alvarado, Fidel Toldrá and Leticia Mora
Antioxidants 2023, 12(6), 1151; https://doi.org/10.3390/antiox12061151 - 25 May 2023
Cited by 1 | Viewed by 1140
Abstract
The utilization of animal bones as a protein source could be used as a sustainable pathway for the production of bioactive compounds. In this study, bones were pretreated with pepsin enzyme (PEP) and then sequentially hydrolyzed with Alcalase (PA) and Alcalase, as well [...] Read more.
The utilization of animal bones as a protein source could be used as a sustainable pathway for the production of bioactive compounds. In this study, bones were pretreated with pepsin enzyme (PEP) and then sequentially hydrolyzed with Alcalase (PA) and Alcalase, as well as Protana prime (PAPP). The degree of hydrolysis, antioxidant activity, and DPP-IV inhibitory activity were measured. All three hydrolysates showed antioxidant and DPP-IV inhibitory activity; however, the highest result in both bioactivities was obtained with the PAPP hydrolysate. The obtained free amino acid content was 54.62, 88.12, and 668.46 mg/100 mL of hydrolyzed in PEP, PA, and PAPP, respectively. Pepsin pretreatment did not significantly affect the degree of hydrolysis; however, it is suggested that it promoted the cleavage of certain bonds for subsequent protease action. Accordingly, a total of 550 peptides were identified in PEP hydrolysate, 1087 in PA hydrolysate, and 1124 in PAPP hydrolysate using an LC-MS/MS approach. Pepsin pretreatment could be an effective method in the utilization of bone sources for the production of antioxidant and hypoglycemic peptides. Full article
(This article belongs to the Special Issue Antioxidant Properties and Potential Mechanisms of Protein Hydrolysates)
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16 pages, 1715 KiB  
Article
Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds
by Paniz Biparva, Armin Mirzapour-Kouhdasht, Shahriyar Valizadeh and Marco Garcia-Vaquero
Antioxidants 2023, 12(3), 775; https://doi.org/10.3390/antiox12030775 - 22 Mar 2023
Cited by 2 | Viewed by 2523
Abstract
In this study, giant kelp was explored under various conventional and ultrasound-assisted extraction (UAE) conditions for the extraction of protein, its hydrolysis, and ultrafiltration to generate multiple fractions. The amino acid composition of all the fractions and their biological activities in vitro, including [...] Read more.
In this study, giant kelp was explored under various conventional and ultrasound-assisted extraction (UAE) conditions for the extraction of protein, its hydrolysis, and ultrafiltration to generate multiple fractions. The amino acid composition of all the fractions and their biological activities in vitro, including angiotensin-converting enzyme I (ACE) inhibitory activity and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, reducing power (RP), and ferrous chelating (FC) activities) were tested by storing the compounds for 2 weeks at various temperatures (−20–60 °C) and pHs (2–11) to elucidate their thermal and ionic stability, respectively. The yield of protein extraction using the conventional method was lower (≈39%) compared to the use of UAE (150 W, 15 min), which achieved protein recoveries of approximately 60%. After enzymatic hydrolysis and ultrafiltration, low-molecular-weight (MW) hydrolysates had the highest levels of ACE inhibitory (80%), DPPH (84%), RP (0.71 mM trolox equivalents), and FC (81%) activities. Amino acids associated with peptides of high biological activities, such as Val, Ala, Asx, Gly, Lys, Met, Leu, and His, were at higher levels in the low MW fraction compared to any other sample. The biological activities in vitro of all the samples fluctuated under the multiple storage conditions studied, with the highest stability of all the samples appreciated at −20 °C and pH 7. This study shows for the first time the use of giant kelp as a promising source of bioactive peptides and indicates the optimum processing and storing conditions for the use of these compounds as nutraceuticals or functional foods that could help in the prevention of cardiovascular disorders and multiple chronic diseases associated with oxidative damage. Full article
(This article belongs to the Special Issue Antioxidant Properties and Potential Mechanisms of Protein Hydrolysates)
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21 pages, 2683 KiB  
Article
Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H2O2-Induced Oxidative Stress in Human Chondrocytes
by Lingjiao Zhu, Meihu Ma, Dong Uk Ahn, Vincent Guyonnet, Limei Wang, Yuting Zheng, Qin He, Hanguo Xiong and Xi Huang
Antioxidants 2022, 11(12), 2428; https://doi.org/10.3390/antiox11122428 - 09 Dec 2022
Cited by 2 | Viewed by 1973
Abstract
Natural antioxidants derived from agricultural by-products have great promise and ecological advantages in the treatment of oxidative stress-related diseases. The eggshell membrane (ESM) from hatched eggs, i.e., the hatched ESM, is a globally abundant agricultural byproduct, and its high-value utilization has been rarely [...] Read more.
Natural antioxidants derived from agricultural by-products have great promise and ecological advantages in the treatment of oxidative stress-related diseases. The eggshell membrane (ESM) from hatched eggs, i.e., the hatched ESM, is a globally abundant agricultural byproduct, and its high-value utilization has been rarely studied compared to the well-studied ESM from fresh eggs. In this research, we systematically characterized the hatched ESM as a novel source of antioxidant hydrolysates and explored their potential role in H2O2-induced human chondrocytes. The results showed that the hatched ESM is a protein-rich fibrous mesh material with a significantly different structure and composition from those of fresh ESM. Enzymatic hydrolysis of hatched ESM can produce antioxidant hydrolysates rich in low molecular weight (MW) peptides, which mainly derived from the Lysyl oxidase homolog by Nano-LC-MS/MS analysis. The peptide fraction with MW < 3 kDa (HEMH-I) exhibited the highest DPPH radical scavenging, Fe2+-chelating, and Fe3+-reducing abilities. In H2O2-induced human SW1353 chondrocytes, HEMH-I treatment significantly increased the cell viability and ameliorated oxidative stress, inflammatory response, and cartilage matrix degradation by reducing the level of ROS, matrix metalloprotease 3 (MMP3), MMP13, and IL-6, and by promoting the expression of SOD and type II collagen, potentially through activating the cellular Keap1/Nrf2/HO-1 pathway. This study provides a theoretical basis for the value-added application of hatched ESM waste to produce antioxidant hydrolysates and indicates their potential as functional food and pharmaceuticals. Full article
(This article belongs to the Special Issue Antioxidant Properties and Potential Mechanisms of Protein Hydrolysates)
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21 pages, 4583 KiB  
Article
ROS Suppression by Egg White Hydrolysate in DOCA-Salt Rats—An Alternative Tool against Vascular Dysfunction in Severe Hypertension
by Edina da Luz Abreu, Camila Rodrigues Moro, Samia Hassan Husein Kanaan, Ricardo Bernardino de Paula, Camila Teixeira Herrera, Pedro Henrique Dorneles Costa, Franck Maciel Peçanha, Dalton Valentim Vassallo, Luciana Venturini Rossoni, Marta Miguel-Castro and Giulia Alessandra Wiggers
Antioxidants 2022, 11(9), 1713; https://doi.org/10.3390/antiox11091713 - 30 Aug 2022
Cited by 3 | Viewed by 1756
Abstract
This study aimed to evaluate the potential for lowering blood pressure and beneficial effects on mesenteric resistance arteries (MRA) and conductance vessels (aorta) produced by dietary supplementation of an egg white hydrolysate (EWH) in rats with severe hypertension induced by deoxycorticosterone plus salt [...] Read more.
This study aimed to evaluate the potential for lowering blood pressure and beneficial effects on mesenteric resistance arteries (MRA) and conductance vessels (aorta) produced by dietary supplementation of an egg white hydrolysate (EWH) in rats with severe hypertension induced by deoxycorticosterone plus salt treatment (DOCA-salt), as well as the underlying mechanisms involved. The DOCA-salt model presented higher blood pressure, which was significantly reduced by EWH. The impaired acetylcholine-induced relaxation and eNOS expression observed in MRA and aorta from DOCA-salt rats was ameliorated by EWH. This effect on vessels (MRA and aorta) was related to the antioxidant effect of EWH, since hydrolysate intake prevented the NF-κB/TNFα inflammatory pathway and NADPH oxidase-induced reactive oxygen species (ROS) generation, as well as the mitochondrial source of ROS in MRA. At the plasma level, EWH blocked the higher ROS and MDA generation by DOCA-salt treatment, without altering the antioxidant marker. In conclusion, EWH demonstrated an antihypertensive effect in a model of severe hypertension. This effect could be related to its endothelium-dependent vasodilator properties mediated by an ameliorated vessel’s redox imbalance and inflammatory state. Full article
(This article belongs to the Special Issue Antioxidant Properties and Potential Mechanisms of Protein Hydrolysates)
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18 pages, 1658 KiB  
Article
Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions
by Jeimmy Lizeth Ospina-Quiroga, Pedro J. García-Moreno, Antonio Guadix, Emilia M. Guadix, María del Carmen Almécija-Rodríguez and Raúl Pérez-Gálvez
Antioxidants 2022, 11(8), 1612; https://doi.org/10.3390/antiox11081612 - 19 Aug 2022
Cited by 5 | Viewed by 1947
Abstract
In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the [...] Read more.
In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC50 = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions. Full article
(This article belongs to the Special Issue Antioxidant Properties and Potential Mechanisms of Protein Hydrolysates)
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