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Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review
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 antiox...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5334622/ https://www.ncbi.nlm.nih.gov/pubmed/28212329 http://dx.doi.org/10.3390/md15020042 |
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author | Chai, Tsun-Thai Law, Yew-Chye Wong, Fai-Chu Kim, Se-Kwon |
author_facet | Chai, Tsun-Thai Law, Yew-Chye Wong, Fai-Chu Kim, Se-Kwon |
author_sort | Chai, Tsun-Thai |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-5334622 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-53346222017-03-16 Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review Chai, Tsun-Thai Law, Yew-Chye Wong, Fai-Chu Kim, Se-Kwon Mar Drugs Review 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. MDPI 2017-02-16 /pmc/articles/PMC5334622/ /pubmed/28212329 http://dx.doi.org/10.3390/md15020042 Text en © 2017 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Chai, Tsun-Thai Law, Yew-Chye Wong, Fai-Chu Kim, Se-Kwon Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review |
title | Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review |
title_full | Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review |
title_fullStr | Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review |
title_full_unstemmed | Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review |
title_short | Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review |
title_sort | enzyme-assisted discovery of antioxidant peptides from edible marine invertebrates: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5334622/ https://www.ncbi.nlm.nih.gov/pubmed/28212329 http://dx.doi.org/10.3390/md15020042 |
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