Wang, Kai, et al. “Generation of novel antioxidant peptides from silver carp muscle hydrolysate: Gastrointestinal digestion stability and transepithelial absorption property.” Food Chemistry 403 (2023): 134136. https://doi.org/10.1016/j.foodchem.2022.134136

Abstract

Oxidative stress is a major cause of cardiovascular diseases (CVDs). Antioxidant peptides have potential to improve CVDs. The aim of this study was to develop novel antioxidant peptides from silver carp muscle hydrolysates (SCHs) and investigate their gastrointestinal digestion (GID) stability, and bioavailability. Results showed that SCHs generated by Alcalase and Papain exhibited the highest free radical scavenging activity, peroxynitrite scavenging activity and low density lipoprotein (LDL) oxidation inhibitory capacity. All these antioxidant activities were enhanced in different SCHs after GID. Notably, the GID products of Papain-SCH and Alcalase-SCH possessed potent ameliorating effects on oxidative stress injury in endothelial cells. After transepithelial transport, total of nine peptides was identified from permeates of GID products of Papain-SCH and Alcalase-SCH. The VKVGNEF and MEAPPH were both novel peptides in the current study that possess the highest activities in scavenging free radicals, inhibiting LDL oxidation and alleviating oxidative stress injury in endothelial cells.