Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

Kleekayai, Thanyaporn; Harnedy, Pádraigín A.; O’Keeffe, Martina B.; Poyarkov, Alexey; Neves, Adriana Cunha; Suntornsuk, Worapot; Fitzgerald, Richard J.

doi:10.1016/j.foodchem.2014.12.026

Cited by 102 publications

(46 citation statements)

References 32 publications

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“…Xu et al (2015) reported that the amounts of essential amino acids increased greatly following fermentation of soybean. Kleekayai et al (2015) identified two ACE-inhibitory peptides (SV and IF) and one antioxidant peptide (WP) from fermented shrimp pastes. Pan et al (2005) obtained two antihypertensive peptides with amino acid sequences of VPP and IPP from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus.…”

Section: Fermentationmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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Section: Fermentationmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

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“…Identification of antioxidant peptides from food products manufactured from edible marine invertebrates, e.g., fermented mussel sauce [37,38] and shrimp paste [39], has also been reported. The effectiveness of the marine invertebrate peptides in scavenging ROS, chelating metals, suppressing lipid peroxidation, and protecting cells against ROS-induced toxicity has been demonstrated by using chemical and cell-based assays [40,41,42,43].…”

Section: Introductionmentioning

confidence: 99%

“…We also highlight studies which have taken the additional step of validating the antioxidant activity of the identified peptide sequences by using synthetic peptides. Literature pertaining to the identification of antioxidant peptides naturally occurring in the cells of edible marine invertebrates, or those present in fermented products (e.g., [38,39]) is not within the scope of this review.…”

Section: Introductionmentioning

confidence: 99%

Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review

et al. 2017

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Marine invertebrates, such as oysters, mussels, clams, scallop, jellyfishes, squids, prawns, sea cucumbers and sea squirts, are consumed as foods. These edible marine invertebrates are sources of potent bioactive peptides. The last two decades have seen a surge of interest in the discovery of antioxidant peptides from edible marine invertebrates. Enzymatic hydrolysis is an efficient strategy commonly used for releasing antioxidant peptides from food proteins. A growing number of antioxidant peptide sequences have been identified from the enzymatic hydrolysates of edible marine invertebrates. Antioxidant peptides have potential applications in food, pharmaceuticals and cosmetics. In this review, we first give a brief overview of the current state of progress of antioxidant peptide research, with special attention to marine antioxidant peptides. We then focus on 22 investigations which identified 32 antioxidant peptides from enzymatic hydrolysates of edible marine invertebrates. Strategies adopted by various research groups in the purification and identification of the antioxidant peptides will be summarized. Structural characteristic of the peptide sequences in relation to their antioxidant activities will be reviewed. Potential applications of the peptide sequences and future research prospects will also be discussed.

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“…Thus, to prevent foods from deterioration and to provide protection against health diseases, it is very important to inhibit lipid peroxidation occurring in food stuffs and living body. Different recent studies reported that peptides derived from food protein hydrolysates, and especially from marine sources, could act as potential antioxidants (Lassoued et al, 2015, Kleekayai et al, 2015, Sudhakar & Abdul Nazeer, 2015.…”

Section: Introductionmentioning

confidence: 99%

Novel bioactive peptides from enzymatic hydrolysate of Sardinelle ( Sardinella aurita ) muscle proteins hydrolysed by Bacillus subtilis A26 proteases

Jemil

Abdelhedi

Nasri

et al. 2017

Food Research International

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Sardinelle protein hydrolysate (SPH), prepared by treatment with Bacillus subtilis A26 proteases, was found to exhibit antibacterial, antioxidant and ACE-inhibitory activities. SPH, with a degree of hydrolysis of 4%, was fractionated by size exclusion chromatography on a Sephadex G-25 into five major fractions (F1-F5). F2, which exhibited the highest antibacterial and ACE-inhibitory activities, and F4, which exhibited the highest antibacterial and antioxidant activities, were further fractionated by reverse phase-high performance liquid chromatography (RP-HPLC) and then analysed using nano-ESI-LC-MS/MS to identify the sequences of peptides. Eight peptides were identified in the sub-fraction F2-A, nine peptides in the sub-fraction F4-B, and 45 peptides in F4-C. Identified peptides were found to share sequences with previously described bioactive peptides based on Biopep database. The results of this study suggest that SPH is a good source of natural bioactive peptides. Hence, it can be used as a potential ingredient in nutraceutical field.

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Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

Cited by 102 publications

References 32 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review

Novel bioactive peptides from enzymatic hydrolysate of Sardinelle ( Sardinella aurita ) muscle proteins hydrolysed by Bacillus subtilis A26 proteases

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