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Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts
Food-derived peptides have good antioxidant activity and are highly safe for humans; consequently, there has been continuous growth in research on antioxidants, with potential applications in food, medicine, cosmetics, and other fields. Among food-derived peptides, walnut-derived peptides have attra...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573205/ https://www.ncbi.nlm.nih.gov/pubmed/37834300 http://dx.doi.org/10.3390/ijms241914853 |
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author | Hu, Yuxi Ni, Ce Wang, Yingying Yu, Xun Wu, Hao Tu, Jia Li, Changzhu Xiao, Zhihong Wen, Li |
author_facet | Hu, Yuxi Ni, Ce Wang, Yingying Yu, Xun Wu, Hao Tu, Jia Li, Changzhu Xiao, Zhihong Wen, Li |
author_sort | Hu, Yuxi |
collection | PubMed |
description | Food-derived peptides have good antioxidant activity and are highly safe for humans; consequently, there has been continuous growth in research on antioxidants, with potential applications in food, medicine, cosmetics, and other fields. Among food-derived peptides, walnut-derived peptides have attracted increasing attention as food-derived peptides rich in eight essential amino acids. This review summarizes the progress made in the development and identification of antioxidant peptides in walnut proteins. This article mainly describes the interaction between reactive oxygen species and cellular antioxidant products, modulation of enzyme content and activity, and regulation of the redox signaling pathways and analyzes the mechanisms of reduction in oxidative stress. Finally, the complex structure–activity relationships of walnut-derived peptides are analyzed based on their amino acid composition and secondary structure of the polypeptides. This review provides a theoretical basis for the production of walnut-derived antioxidant peptides and could help promote the development of the walnut industry. |
format | Online Article Text |
id | pubmed-10573205 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105732052023-10-14 Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts Hu, Yuxi Ni, Ce Wang, Yingying Yu, Xun Wu, Hao Tu, Jia Li, Changzhu Xiao, Zhihong Wen, Li Int J Mol Sci Review Food-derived peptides have good antioxidant activity and are highly safe for humans; consequently, there has been continuous growth in research on antioxidants, with potential applications in food, medicine, cosmetics, and other fields. Among food-derived peptides, walnut-derived peptides have attracted increasing attention as food-derived peptides rich in eight essential amino acids. This review summarizes the progress made in the development and identification of antioxidant peptides in walnut proteins. This article mainly describes the interaction between reactive oxygen species and cellular antioxidant products, modulation of enzyme content and activity, and regulation of the redox signaling pathways and analyzes the mechanisms of reduction in oxidative stress. Finally, the complex structure–activity relationships of walnut-derived peptides are analyzed based on their amino acid composition and secondary structure of the polypeptides. This review provides a theoretical basis for the production of walnut-derived antioxidant peptides and could help promote the development of the walnut industry. MDPI 2023-10-03 /pmc/articles/PMC10573205/ /pubmed/37834300 http://dx.doi.org/10.3390/ijms241914853 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Hu, Yuxi Ni, Ce Wang, Yingying Yu, Xun Wu, Hao Tu, Jia Li, Changzhu Xiao, Zhihong Wen, Li Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts |
title | Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts |
title_full | Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts |
title_fullStr | Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts |
title_full_unstemmed | Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts |
title_short | Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts |
title_sort | research progress on the preparation and function of antioxidant peptides from walnuts |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573205/ https://www.ncbi.nlm.nih.gov/pubmed/37834300 http://dx.doi.org/10.3390/ijms241914853 |
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