Purification and Identification of Novel Antioxidant Peptides from Hydrolysates of Peanuts (Arachis hypogaea) and Their Neuroprotective Activities

Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

The growing demand for plant-based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein-rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost-effective way. This review provides an in-depth review of extrusion processes as tools to enhance the functionality of oilseed cakes, meals, and proteins. Under specific processing conditions that dictate thermal and mechanical energy input, extrusion induces structural and functional modifications in proteins, which, in turn, improves the digestibility, reduces antinutritional factors, and enhances the overall nutritional profile of oilseed cakes, meals, and proteins. The importance of optimizing key extrusion parameters and the role of residual oil content in the process are discussed. Additionally, the diverse applications of extruded oilseed proteins in developing meat alternatives, snack foods, and breakfast cereals are highlighted. Advanced techniques such as fermentation and enzyme hydrolysis as treatments prior to extrusion are also examined for their potential to further improve the sensory and nutritional properties of extruded products. Relevant literature published between 2000 and 2024 was identified using databases such as Scopus and Web of Science, with keywords including oilseed proteins, extrusion, and plant-based meat alternatives. Studies were selected based on relevance to processing techniques, functional outcomes, and food applications. This comprehensive analysis underscores the potential of extrusion technology to unlock new opportunities for oilseed cakes and their protein-rich fractions in the food industry, contributing to the development of innovative, plant-based food products that meet consumer demands for nutrition and sustainability.

Two Antihypertensive and Antioxidant Peptides Derived from Alaska Pollack (Theragra chalcograma) Skin: In Silico, In Vitro, and In Vivo Investigation

This study aimed to identify and characterize two novel dual-functional peptides with antihypertensive and antioxidant activities from byproducts of Alaska pollock skin (APS). Results showed that fifty-nine peptides were identified from APS, of which two peptides, GP1 (GSAGPAGPSGPRGP) and GP2 (LGDARNSPAPP), were predicted to exhibit the highest angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities. GP1 and GP2 demonstrated favorable ACE inhibitory activities (IC50 values of 0.166 and 0.177 mmol/L, respectively) and significantly reduced blood pressure in hypertensive rats. Additionally, both peptides effectively scavenged 2,2'-casino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, with EC50 values of 0.273 and 0.629 mg/mL and protected HepG2 cells against H2O2-induced damage. Molecular docking revealed that the peptides interacted with amino acid residues within the active pocket and at the entrance channel of ACE, displaying mixed-competitive inhibition patterns. These peptides could also bind to the Kelch domain of Kelch-like ECH associating protein (Keap1), thereby promoting nuclear factor erythroid 2-related factor 2 (Nrf2)-mediated transcriptional activation of antioxidant enzymes through the Keap1-Nrf2 pathway. The dual ACE inhibitory and antioxidant properties of APS peptides, coupled with high gastrointestinal stability, validated their utilization as multifunctional ingredients in antihypertensive functional foods, nutraceuticals, and peptide-based hydrogel development.

Antin-diabetic cognitive dysfunction effects and underpinning mechanisms of phytogenic bioactive peptides: a review

Diabetic cognitive dysfunction is one of the important comorbidities and complications of diabetes, which is mainly manifested by loss of learning ability and memory, behavioural disorders, and may even develop into dementia. While traditional anti-diabetic medications are effective in improving cognition and memory, long-term use of these medications can be accompanied by undesirable side effects. Therefore, there is an urgent need to find safe and effective alternative therapies. Accumulating evidence suggests that phytogenic bioactive peptides play an important role in the regulation of cognitive dysfunction in diabetes. In this review, we explored the relationship between diabetes mellitus and cognitive dysfunction, and the potential and underlying mechanisms of plant-derived bioactive peptides to improve diabetic cognitive dysfunction. We found that plant-derived active peptides alleviate diabetic cognitive impairment by inhibiting key enzymes (e.g., α-glucosidase, α-amylase) to improve blood glucose levels and increase antioxidant activity, modulate inflammatory mediators, and address intestinal dysbiosis. In conclusion, plant-derived active peptides show strong potential to improve diabetic cognitive impairment.

Plant Protein-Derived Active Peptides: A Comprehensive Review

Active peptides are a class of physiologically active protein fragments, which can be prepared from different sources. In the past few decades, the production of peptides with various effects from different plant proteins continues to receive academic attention. With advances in extraction, purification, and characterization techniques, plant protein-derived active peptides continue to be discovered. They have been proven to have various functional activities such as antioxidant, antihypertensive, immunomodulatory, antimicrobial, anti-inflammatory, antidiabetic, antithrombotic, and so on. In this review, we searched Web of Science and China National Knowledge Infrastructure for relevant articles published in recent years. There are 184 articles included in this manuscript. The current status of plant protein-derived active peptides is systematically introduced, including their sources, preparation, purification and identification methods, physiological activities, and applications in the food industry. Special emphasis has been placed on the problems of active peptide exploration and the future trend. Based on these, it is expected to provide theoretical reference for the further exploitation of plant protein-derived active peptides, and promote the healthy and rapid development of active peptide industry.