Review

Biological Functions of Animal-Derived Antioxidative Peptides and Its Relationship with the Peptides Structure

Expand
  • State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2014-12-05

  Online published: 2015-04-21

Abstract

Oxidative damage induced by oxygen radicals is the major factor to accelerate apoptosis and to make tissue damage and to suffer from diseases. Using antioxidants is effective for scavenging excess free radicals, preventing lipid peroxidation, protecting the natural structure and function of mitochondria, and further reducing morbidity of cancer, arteriosclerosis, diabetes and so on. As one type of natural antioxidants, animal-derived antioxidative peptides have become the hotspot for its abundant sources, high safety and absorption easily. This paper summarized species, structure and biological functions of animal-derived antioxidative peptides. It also put emphasis on discussing the functional properties and relationship between the structure and the functions, analyzing the difficulties of current antioxidant peptide researches and further predicting its application prospects in the field of medicine and food as well as animal feeding.

Cite this article

ZHENG Zhaojun, WU Rujuan, ZHANG Rijun . Biological Functions of Animal-Derived Antioxidative Peptides and Its Relationship with the Peptides Structure[J]. Chinese Journal of Animal Nutrition, 2015 , 27(4) : 1034 -1040 . DOI: 10.3969/j.issn.1006-267x.2015.04.005

References

[1] GIACCO F, BROWNLEE M.Oxidative stress and diabetic complications[J].Circulation Research, 2010, 107(9):1058-1070.  

[2] JOHANSEN J S, HARRIS A K, RYCHLY D J, et al.Oxidative stress and the use of antioxidants in diabetes:linking basic science to clinical practice[J].Cardiovascular Diabetology, 2005, 4(1):1-11.  

[3] VALKO M, RHODES C, MONCOL J, et al.Free radicals, metals and antioxidants in oxidative stress-induced cancer[J].Chemico-Biological Interactions, 2006, 160(1):1-40.  

[4] 任兴宏, 方廖琼, 何成明.天然动物源性活性肽的研究进展[J].重庆工学院学报:自然科学版, 2009, 23(5):55-59.

[5] DECKER E A.The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants[J].Nutrition Reviews, 1995, 53(3):49-58.

[6] LU S C.Regulation of hepatic glutathione synthesis:current concepts and controversies[J].The FASEB Journal, 1999, 13(10):1169-1183.

[7] SARMADI B H, ISMAIL A.Antioxidative peptides from food proteins:a review[J].Peptides, 2010, 31(10):1949-1956.  

[8] RYAN J T, ROSS R P, BOLTON D, et al.Bioactive peptides from muscle sources:meat and fish[J].Nutrients, 2011, 3(9):765-791.

[9] SAIGA A, TANABE S, NISHIMURA T.Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment[J].Journal of Agriculture and Food Chemistry, 2003, 51(12):3661-3667.  

[10] TANZADEHPANAH H, ASOODEH A, CHAMANI J.An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates[J].Food Research International, 2012, 49(1):105-111.  

[11] CHAY PAK TING B P, MINE Y, JUNEJA L R, et al.Comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates[J].Membranes, 2011, 1(3):149-161.

[12] GÓMEZ-RUIZ J Á, LÓPEZ-EXPÓSITO I, PIHLANTO A, et al.Antioxidant activity of ovine casein hydrolysates:identification of active peptides by HPLC-MS/MS[J].European Food Research and Technology, 2008, 227(4):1061-1067.  

[13] SINGH S, SINGH R P.In vitro methods of assay of antioxidants:an overview[J].Food Reviews International, 2008, 24(4):392-415.  

[14] SUETSUNA K, UKEDA H, OCHI H.Isolation and characterization of free radical scavenging activities peptides derived from casein[J].The Journal of Nutritional Biochemistry, 2000, 11(3):128-131.  

[15] JIA J P, ZHOU Y G, LU J Z, et al.Enzymatic hydrolysis of Alaska pollack (Theragra chalcogramma) skin and antioxidant activity of the resulting hydrolysate[J].Journal of the Science of Food and Agriculture, 2010, 90(4):635-640.

[16] KIM S Y, JE J Y, KIM S K.Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion[J].The Journal of Nutritional Biochemistry, 2007, 18(1):31-38.  

[17] FINKEL T, HOLBROOK N J.Oxidants, oxidative stress and the biology of ageing[J].Nature, 2000, 408(6809):239-247.  

[18] 吕锦芳, 宁康健, 程郁昕, 等.肌肽对肉鸡免疫器官发育及ND疫苗免疫效果的影响[J].中国家禽, 2006, 28(19):64-66.

[19] 周婷婷.谷胱甘肽对吉富罗非鱼生长性能和抗氧化功能的影响[D].硕士学位论文.武汉:华中农业大学, 2012.

[20] 卢楠, 毛恺, 廖鲜艳, 等.蚕蛹多肽提高D-半乳糖致衰老小鼠的抗氧化及免疫能力[J].食品工业科技, 2013, 34(12):331-334.

[21] 赵红霞, 谭永刚, 周萌, 等.饲料中添加谷胱甘肽对草鱼生长、生理指标和抗病力的影响[J].中国水产科学, 2007, 14(4):678-683.

[22] MA X Y, JIANG Z Y, LIN Y C, et al.Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs[J].Journal of Animal Physiology and Animal Nutrition, 2010, 94(6):e286-e295.

[23] 徐昊翔.日粮中添加肌肽和维生素E对育肥猪抗氧化性能和肉品质的影响[D].硕士学位论文.南京:南京农业大学, 2013.

[24] HU X X, HONGTRAKUL K, JI C, et al.Effect of carnosine on growth performance, carcass characteristics, meat quality and oxidative stability in broiler chickens[J].The Journal of Poultry Science, 2009, 46(4):296-302.  

[25] 杨培歌.热应激对肥育猪肌肉品质及其代谢物的影响[D].硕士学位论文.北京:中国农业科学院, 2014.

[26] LIN H, DECUYPERE E, BUYSE J.Acute heat stress induces oxidative stress in broiler chickens[J].Comparative Biochemistry and Physiology Part A:Molecular & Integrative Physiology, 2006, 144(1):11-17.  

[27] KALYANARAMAN B, FELIX C C, SEALY R.Electron spin resonance-spin stabilization of semiquinones produced during oxidation of epinephrine and its analogues[J].The Journal of Biological Chemistry, 1984, 259(1):354-358.

[28] QIAN Z J, JUNG W K, KIM S K.Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw[J].Bioresource Technology, 2008, 99(6):1690-1698.  

[29] CHEN L L, SONG L Y, LI T F, et al.A new antiproliferative and antioxidant peptide isolated from Arca subcrenata[J].Marine Drugs, 2013, 11(6):1800-1814.  

[30] DÁVALOS A, MIGUEL M, BARTOLOMÉ B, et al.Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis[J].Journal of Food Protection, 2004, 67(9):1939-1944.

[31] ESCUDERO E, ARISTOY M C, NISHIMURA H, et al.Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham[J].Meat Science, 2012, 91(3):306-311.  

[32] ZHANG Y F, DUAN X, ZHUANG Y L.Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin[J].Peptides, 2012, 38(1):13-21.  

[33] DUAN X, OCEN D, WU F F, et al.Purification and characterization of a natural antioxidant peptide from fertilized eggs[J].Food Research International, 2014, 56:18-24.

[34] SAMPATH KUMAR N S, NAZEER R A, JAIGANESH R.Purification and biochemical characterization of antioxidant peptide from horse mackerel (Magalaspis cordyla) viscera protein[J].Peptides, 2011, 32(7):1496-1501.  

[35] CHEN H M, MURAMOTO K, YAMAUCHI F, et al.Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein[J].Journal of Agriculture and Food Chemistry, 1998, 46(1):49-53.  

[36] DI BERNARDINI R, RAI D K, BOLTON D, et al.Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate[J].Peptides, 2011, 32(2):388-400.  

[37] SUETSUNA K, CHEN J R.Isolation and characterization of peptides with antioxidant activity derived from wheat gluten[J].Food Science and Technology Research, 2002, 8(3):227-230.  

[38] LIU Q, KONG B H, XIONG Y L, et al.Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis[J].Food Chemistry, 2010, 118(2):403-410.  

[39] RAJAPAKSE N, MENDIS E, JUNG W K, et al.Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties[J].Food Research International, 2005, 38(2):175-182.  

[40] SUETSUNA K.Antioxidant peptides from the protease digest of prawn (Penaeus japonicus) muscle[J].Marine Biotechnology, 2000, 2(1):5-10.

[41] CHAN W K M, DECKER E A, LEE J B, et al.EPR spin-trapping studies of the hydroxyl radical scavenging activity of carnosine and related dipeptides[J].Journal of Agriculture and Food Chemistry, 1994, 42(7):1407-1410.  

[42] MENDIS E, RAJAPAKSE N, KIM S K.Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate[J].Journal of Agriculture and Food Chemistry, 2005, 53(3):581-587.  
Outlines

/