Unconventional production strategies, action mechanisms, and structure-functional attributes of food-derived peptides

Le, Thanh-Do; Suttikhana, Itthanan; Ashaolu, Tolulope Joshua

doi:10.1016/j.foodhyd.2023.109054

Cited by 4 publications

(1 citation statement)

References 171 publications

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“…Of the food products, food-derived proteins champion this campaign because several of their peptides reportedly show multifarious bioactivities [ [8] , [9] , [10] ]. They have been identified and structurally characterized to the point that they are shown to rarely show side effects and are safe as both functional food ingredients and nutripharmaceuticals targeting human health improvement [ 11 ]. Thus, food-derived peptides (FDPs) potentiate great anti-inflammatory therapeutic effects.…”

Section: Introductionmentioning

confidence: 99%

Food-derived bioactive peptides potentiating therapeutic intervention in rheumatoid arthritis

Liu,

Yan,

Zhang

et al. 2024

Heliyon

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Section: Introductionmentioning

confidence: 99%

Food-derived bioactive peptides potentiating therapeutic intervention in rheumatoid arthritis

Liu,

Yan,

Zhang

et al. 2024

Heliyon

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Exploring the potential applications of biopeptides from seaweeds, insects, and food wastes: mechanisms, utilisation, and industry implications

Le,

Suttikhana,

Ashaolu

2024

Int J of Food Sci Tech

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SummaryThe quest for a green and sustainable environment has created innovative ways of recycling and valorising agro‐based wastes, as well as using uncommon raw materials for food products. Likewise, food proteins and peptides are potentially generated from unique sources such as seaweeds, insects, hemp, rapeseed cake, olive meal cake, sesame meal, flaxseed cake, sunflower meal, spent grain, pomace, and pit for the development of functional foods and biopeptide‐based products. These biopeptides confer numerous positive health benefits against chronic diseases such as cancer, obesity, type 2 diabetes, hypertension, and neurodegeneration. In this review, diligent efforts were made to provide an updated status on the biopeptides produced from various unusual sources with certain salient considerations towards their production, biological activities, action mechanisms, and safety. We also discussed the possible drawbacks encountered during their applications in the nutraceutical and functional food industries.

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The structure–activity relationship of marine peptides: a review

Ashaolu,

Pham,

Molnár

et al. 2024

Int J of Food Sci Tech

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SummaryOceans cover over 70% of the Earth's surface and provide home to structurally diverse marine organisms. These creatures contribute to more than half of the biodiversity of the world and produce several bioactive molecules, including peptides. In the past years, scientific research has been focused on the compositions, sequences and structural features of marine‐derived peptides. Based on their amino acid sequences, they have demonstrated a wide range of biological functions, including antithrombotic, antihypertensive, anticancer, antioxidant, antimicrobial, antiageing, anti‐inflammatory, immunomodulatory and other multifunctional activities that are based on their structure, hydrophobicity, binding affinity, charge and other factors. This review focuses on novel techniques used to produce marine peptides and explores the structure–function relationships of these peptides derived from representative phyla, namely Cnidaria, Annelida, Mollusca, Arthropoda, Chordata, Echinodermata and Porifera. Furthermore, notable considerations regarding the structure–function basis of marine peptide applications are discussed.

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Unconventional production strategies, action mechanisms, and structure-functional attributes of food-derived peptides

Cited by 4 publications

References 171 publications

Food-derived bioactive peptides potentiating therapeutic intervention in rheumatoid arthritis

Food-derived bioactive peptides potentiating therapeutic intervention in rheumatoid arthritis

Exploring the potential applications of biopeptides from seaweeds, insects, and food wastes: mechanisms, utilisation, and industry implications

The structure–activity relationship of marine peptides: a review

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