Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts

被引：13

作者：

Hu, Yuxi ^{[1
]}

Ni, Ce ^{[1
]}

Wang, Yingying ^{[1
]}

Yu, Xun ^{[1
]}

Wu, Hao ^{[1
]}

Tu, Jia ^{[2
,3
]}

Li, Changzhu ^{[2
]}

Xiao, Zhihong ^{[2
]}

Wen, Li ^{[1
]}

机构：

[1] Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Peoples R China

[2] Hunan Acad Forestry, State Key Lab Utilizat Woody Oil Resource, Changsha 410004, Peoples R China

[3] Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Peoples R China

来源：

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2023年 / 24卷 / 19期

关键词：

walnuts; antioxidant peptides; oxidative stress; structure-activity relationship; PROTEIN HYDROLYSATE; IDENTIFICATION; PURIFICATION; CAPACITY; INHIBITION; PATHWAY;

D O I：

10.3390/ijms241914853

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页数：19

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