Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review

Marine Drugs

Tsun-Thai Chai¹  Fai-Chu Wong¹  Yew-Chye Law¹  Se-Kwon Kim² 

[1] Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia;Department of Marine Bio-Convergence Science, Pukyong National University, 48513 Busan, Korea;

关键词: antioxidant peptide;    enzymatic hydrolysis;    marine invertebrate;    peptide identification;    peptide purification;   

DOI  :  10.3390/md15020042

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown