Peptides antioxidant properties

Yang J, Alemany LB, Driver J, Hartgerink JD, Barron AR (2007a) Fullerene-derivatized amino acids Synthesis, characterization, antioxidant properties, and solid-phase peptide synthesis. Chem. Eur. J. 13 2530-2545. 

As antioxidant peptides are rarely present in marine invertebrates, they must be released from the parent protein by hydrolysis with enzymes. Various enzymes have been used to release peptides from muscle proteins. To date, different muscle proteins have been extracted, hydrolysed, and their antioxidant activities studied, which is among all invertebrate muscles the most similar to vertebrate skeletal muscle. Various studies have been conducted to investigate the antioxidant properties of hydrolysates or bioactive peptides from marine invertebrate sources like oysters... 

Mendis, E., Rajapakse, N., and Kim, S. K. (2005). Antioxidant properties of a radicals scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. ]. Agric. Food Chem. 53, 581-587. 

Chen, H., Muramoto, K., Yamauchi, F., Fujimoto, K., and Nokihara, K. (1998). Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. ]. Agric. Food Chem. 46,49-53. 

Je, J. Y., Qian, Z. J., Lee, S. H., Byun, H. G., and Kim, S. K. (2008). Purification and antioxidant properties of bigeye tuna (Thunnus obesus) dark muscle peptide on free radical-mediated oxidation systems. J. Med. Food 11, 629-637. 

Gelatin peptides have repeated unique Gly-Pro-Ala sequence in their structure, and it is presumed that the observed antioxidative properties of gelatin peptides can be associated with their unique amino acid compositions. 

The value of antioxidant protection by way of natural food sources has been pointed out in the literature with considerable frequency. Among the components of soy flour known to have some antioxidant properties are isoflavones and phospholipids. Amino acids and peptides in soybean flour also possess some antioxidant activity. There also may be some antioxidant impact from aromatic amines and sulfhydryl compounds. 

Wu, H. C., Chen, H. M., and Shiau, C. Y. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austrias-icus). Food Res. Int., 36, 949-957. 

Glutathione is a peptide of non-proteic origin, present in grapes and wines that merits a special mention. It was described for the first time in grapes by Cheynier et al. (1989). Because of its strong antioxidant properties, it has been recommended as an additive to prevent the enzymatic browning of white wines (Vaimakis and Roussis 1996). Nevertheless, neither its evolution during wine manufacture nor its precise role in wine manufacture are fully understood. 

Tabet F, Remaley AT, Segaliny AI, Millet J, Yan L, Nakhla S, Barter PJ, Rye KA, Lambert G (2010) The 5A apolipoprotein AT mimetic peptide displays antiinflammatory and antioxidant properties in vivo and in vitro. Arterioscler Thromb Vase Biol 30 246-252... 

N. V. Chuyen, K. Ijichi, and K. Moteld, Antioxidative properties of products Ifom amino acids or peptides in the reaction with glucose, Adv. Exp. Med. Biol., 434 (1998) 201-212. 

Fermentation of soybean has also yielded peptides with antioxidant properties in two soy-fermented products, natto and tempeh (Wang et al., 2008). Also, natto fermented by B. subtilis has been shown to exhibit radical scavenging activity and inhibitory effect on the oxidation of rat plasma LDL in vitro (Iwai, Nakaya, Kawasaki, Matsue, 2002). A low-molecular-weight viscous substance (molecular weight < 100 kilo Daltons) had... 

ANTIOXIDATIVE PROPERTIES OF PRODUCTS FROM AMINO ACIDS OR PEPTIDES IN THE REACTION WITH GLUCOSE... 

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