Exploring the structure–activity relationships and molecular mechanisms of food-derived antioxidative peptides in mitigating oxidative stress: A comprehensive review

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-03-21 DOI:10.1016/j.jff.2025.106751
Atif Ali , Kiran Kareem Bukhsh , Muhammad Mohsin Raza , Muhammad Talha Afraz , Tazeddinova Diana , Muhammad Waseem , Muhammad Faisal Manzoor , Gholamreza Abdi
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Abstract

Oxidative stress is mainly attributed to the overproduction of reactive oxygen or nitrogen species during mitochondrial electron transport chain reactions. The presence of these reactive species correlates with metabolic conditions, including inflammation, aging, and neurodegeneration. Food-derived bioactive peptides exhibit antioxidative abilities potentially dependent on processing conditions and structural characteristics, including molecular weight and amino acid sequences. This review summarizes recent advances in generating food protein-derived antioxidant peptides and comprehensively explores comparative structural characterization as the basis for examining the molecular mechanisms underlying anti-oxidative potential in mammalian cells. Enzymatically produced antioxidant peptides with molecular weight ˂3 kDa and short amino acid sequences typically exhibit enhanced intestinal epithelial membrane permeability via enterocytes, tight junctions, and passive diffusion, exerting antioxidative potential. Their antioxidative potential is associated with decreased intracellular reactive oxygen species and malondialdehyde production. Additionally, they enhance the defense capabilities of enzymatic (superoxide dismutase and catalase) and non-enzymatic antioxidants (ascorbic acid and alpha-tocopherol). Mechanistically, they regulate major oxidative protein pathways, including Keap1-Nrf2-ARE, MAPK, NF-κB, and PI3K/AKT/mTOR. Intriguingly, plants and animal-derived peptides exhibit different structural characteristics. Plant-derived peptides tend to be negatively charged, making them more soluble with greater bioavailability. Future researchers should focus on developing new technologies for large-scale commercial production of food protein-derived antioxidant peptides and verifying their health benefits in vivo while addressing limitations and safety considerations.

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食品源性抗氧化肽的构效关系及分子机制研究综述
氧化应激主要是由于线粒体电子传递链式反应中活性氧或活性氮的过量产生。这些反应性物质的存在与代谢状况有关,包括炎症、衰老和神经变性。食品来源的生物活性肽表现出的抗氧化能力可能取决于加工条件和结构特征,包括分子量和氨基酸序列。本文综述了食物蛋白来源的抗氧化肽的最新研究进展,并全面探讨了其结构特征,为研究哺乳动物细胞抗氧化潜能的分子机制奠定了基础。酶促生成的分子量小于3kda、氨基酸序列短的抗氧化肽通常通过肠细胞、紧密连接和被动扩散增强肠上皮膜的通透性,发挥抗氧化潜力。它们的抗氧化潜能与细胞内活性氧和丙二醛生成的减少有关。此外,它们还能增强酶(超氧化物歧化酶和过氧化氢酶)和非酶抗氧化剂(抗坏血酸和α -生育酚)的防御能力。在机制上,它们调节主要的氧化蛋白通路,包括Keap1-Nrf2-ARE、MAPK、NF-κB和PI3K/AKT/mTOR。有趣的是,植物和动物来源的肽表现出不同的结构特征。植物来源的肽往往带负电荷,使它们更容易溶解,具有更高的生物利用度。未来的研究人员应致力于开发大规模商业化生产食品蛋白衍生抗氧化肽的新技术,并在体内验证其健康益处,同时解决其局限性和安全性问题。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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