Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications

Seaweed, a promising source of nutritional proteins, including protein hydrolysates, bioactive peptides, phycobiliproteins, and lectins with multi-biological activities. Seaweeds-derived proteins and peptides have attracted increasing interest for their potential applications in dietary supplements, functional foods, and pharmaceuticals industries. This work aims to comprehensively review the preparation methods and virtual screening strategies for seaweed-derived functional peptides. Additionally, it elucidates their diverse biological activities, mechanisms of action, and industrial applications. Enzymatic hydrolysis appears as the most effective method for preparing functional peptides from seaweeds. Computational virtual screening has also proven to be a valuable strategy for assessing the nature of the peptides. Seaweeds-derived proteins and peptides offer numerous health benefits, including alleviation of oxidative stress, anti-diabetic, anti-hypertensive, anti-inflammatory, anti-obesity, anti-cancer, and anti-microbial activities. Studies indicate that proteins hydrolysates and peptides derived from seaweeds with low molecular weight and aromatic and/or hydrophobic amino acids are particularly significant in contributing to these diverse bio-activities. Furthermore, seaweeds-derived proteins and peptides hold great promise for industrial applications owing to the broad spectrum of bio-functional effects. They can be used as active ingredients in food products or pharmaceuticals for disease prevention and treatment, and as food preservatives, potentially with fewer side effects.

A homo-FRET assay for patatin-specific proteolytic activity

The potato protein patatin embeds bioactive peptides that require targeted hydrolysis to be released as promising food additives. This study presents a patatin-specific protease assay for assessing a wide range of protease activities in high-throughput format. Conjugating patatin to the amine reactive fluorogenic BODIPY FL dye provided a stable protease substrate with efficient homo-FRET quenching at a low degree (7-8) of labeling. Compared to commercial BODIPY-casein, BODIPY-patatin provided higher fluorescence enhancement (by de-quenching) at high protease concentrations, while the sensitivity was generally comparable for both highly specific (e.g. Trypsin) and industrial relevant proteases (e.g. Alcalase and Neutrase) at low doses. For Chymotrypsin, BODIPY-patatin provided a 39 % response improvement at 5 ng dose. A peptide-centric analysis of mass spectrometry-based bottom-up proteomics data identified several BODIPY-labeling sites with varying occupancies in patatin, indicating heterogenous labeling under the applied conjugation conditions. BODIPY-labeled patatin complements commercial BODIPY-labeled casein as a globular, plant-based alternative for screening of proteolytic activity.

Hypnea musciformis Seaweed Extract Protected Human Mesenchymal Stem Cells From Oxidative Stress Through NRF2 Activation

Previous studies have shown that Hypnea musciformis seaweed extracts (HMEs) possess antioxidant properties, but the molecular mechanisms accounting for this activity are not known. Thus, the present study investigated the molecular mechanisms through which HME exerted its antioxidant activity in human mesenchymal stem cells (WJ-MSCs). After the isolation of HME, its chemical composition was analyzed with gas chromatography mass spectrometry, indicating that it contained amino acids, organic acids, organic amides, sugar alcohols, saturated fatty acids, hydrogenated diterpene alcohols, and other organic compounds. Afterward, HME was shown in vitro to scavenge DPPH·, ABTS·+, ·OH, and O2 ·- radicals, possess reducing activity, and protect from ROO·-induced DNA strand breakage. Finally, the results showed that HME treatment of WJ-MSCs prevented H2O2-induced oxidative stress by decreasing lipid peroxidation, protein oxidation, reactive oxygen species levels, and DNA damage and by increasing glutathione levels. Moreover, our findings showed for the first time that HME's antioxidant activity in WJ-MSCs was mediated through the activation of NRF2, which upregulated the expression of the antioxidant proteins GCLC, GSR, HMOX1, SOD1, TXN, and GPX1. These results provide new insights into H. musciformis' antioxidant properties, which could help substantially its use as a food supplement or for developing biofunctional foods.

Lipid oxidation in emulsions: New insights from the past two decades

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.