Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: beyond chemical properties. (8th November 2020)

• Record Type: Journal Article
• Authors: Aguilar‐Toalá, Jose Eleazar; Liceaga, Andrea M.
• Is Part Of: International journal of food science & technology. Volume 56:Number 5(2021)
• Page Start: 2193
• Page End: 2204
• Publication Date: 2020-11-08
• Subjects: Bioactive peptides -- cellular antioxidant effect -- functional foods -- oxidative stress; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14855
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Bioactive peptides are known for their chemical antioxidant activities. However, the importance of cellular antioxidant peptides has relatively been overlooked; nevertheless, scientific evidence supporting their potential to prevent chronic diseases associated with oxidative stress is progressively increasing. Cellular in vitro and in vivo studies have demonstrated that antioxidant bioactive peptides possess cellular antioxidant activity, decrease oxidative stress biomarkers (e.g. lipid peroxidation, intracellular ROS levels, apoptosis), increase diverse antioxidant enzymes' activities and modulate levels of antioxidant molecules. These cellular in vitro bioactive properties and in vivo health effects suggest that antioxidant peptides could be used as components of functional foods and contribute to health promotion by improving specific physiological functions. This review highlights the scientific evidence about cellular antioxidant activity of bioactive peptides, their protective effect and underlying molecular mechanisms of action. It also describes the underlying antioxidant mechanisms and the structure–function relationship of antioxidant peptides. Abstract : A variety of food proteins can be used to generate bioactive peptides with cellular in vitro and in vivo antioxidant properties.