Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives

Abstract

Seaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins are nutritionally valuable and comprise several specific enzymes, glycoproteins, cell wall-attached proteins, red algae phycobiliproteins, lectins, peptides, or mycosporine-like amino acids. This great extent of molecules has been reported to exert significant antioxidant, antimicrobial, anti-inflammatory, antihypertensive, antidiabetic, or antitumoral properties. Hence, knowledge on algae proteins and derived compounds have gained special interest for the potential nutraceutical, cosmetic or pharmaceutical industries based on these bioactivities. Although several molecular mechanisms of action on how these proteins and peptides exert biological activities have been described, many gaps in knowledge still need to be filled. Updating the current knowledge related to seaweed proteins and peptides is of interest to further asses their potential health benefits. This review addresses the characteristics of seaweed protein and protein-derived molecules, their natural occurrence, their studied bioactive properties, and their described potential mechanisms of action.

Novel angiotensin-converting enzyme inhibitory peptides from tuna byproducts—milts: Preparation, characterization, molecular docking study, and antioxidant function on H2O2-damaged human umbilical vein endothelial cells

“…According to the RP-HPLC profiles of GH-3 at 214 nm (Figure 4), 10 ACEi peptides were separately collected on their retention time of 11.24 min (TP1), 12.65 min (TP2), 13.70 min (TP3), 14.76 min (TP4), 16.48 min (TP5), 17.53 min (TP6), 18.64 min (TP7), 19.24 min (TP8), 19.60 min (TP9), and 20.27 min (TP10) (Table 1).…”

“…Currently, some natural ACE inhibitors, including peptides, flavones, terpenoids, alkaloids, and steroids, have been purified from different plants, animals, and microorganisms (6,(11)(12)(13). Among them, ACEi peptides have attracted wide interest due to their high nutritional value and significant biological activity (14)(15)(16)(17)(18)(19). In addition, global fish production reached around 179 million tons, and approximately 50% of catches become byproducts during factory processing (20)(21)(22)(23).…”

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

“…These sustainable marine bioresources are valued for their reported health benefits showing high potential for use in food, feed, pharmaceutical, and other biotechnological applications, promoting their cultivation ( 146 ). Seaweeds are plant-like organisms that belong to brown (Phaeophyta), red (Rhodophyta), and green (Chlorophyta) algae ( 147 , 148 ). These renewable sources of food have gained increased research and consumer interest in recent years due to their nutritional properties (e.g., high content of proteins, vitamins, minerals, and bioactive compounds) and their sustainability characteristics (e.g., fast growing with no fertilizer or pesticides), making them significant contributors to global food security ( 141 , 142 , 147 ).…”

Bioactive Peptides from Skipjack Tuna Cardiac Arterial Bulbs: Preparation, Identification, Antioxidant Activity, and Stability against Thermal, pH, and Simulated Gastrointestinal Digestion Treatments

“…However, the dosage of those antioxidants has been rigidly controlled because of their potentiality for biological toxicity and DNA damage [ 23 , 24 ]. Recently, antioxidant peptides (APs) identified from different marine biological resources have shown great potential for treating a variety of diseases related to oxidative stress due to their significant antioxidant capacity of eliminating ROS, controlling lipid peroxidation, and improving the antioxidant system [ 1 , 25 , 26 , 27 ]. Skin gelatin peptides of Pacific cod could reduce and repair ultraviolet (UV)-radiated skin injuries by enhancing the activity of antioxidant enzymes and holding back the levels of nuclear factor kappa-light chain enhancer of B cells (NF-κB) and pro-inflammatory cytokines [ 28 ].…”