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Emerging and Traditional Technologies for Safe, Healthy and Quality Food pp 145–160Cite as

The Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates

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Part of the book series: Food Engineering Series ((FSES))

Abstract

More than 100 antioxidant peptides have been identified recently in protein hydrolysates and fermented foodstuffs. Antioxidant activity of peptides is essential both for their application as functional food ingredients or biopharmaceuticals and technological application as antioxidant additives. Most of known antioxidant peptides contain redox amino acids residues. However, structure–activity relationships for antioxidant peptides have not been established yet in particular the preferential positions of redox amino acid residues (a.a.r.) in peptides and their superposition. The study was aimed to develop a knowledge-based strategy for screening of antioxidant peptides in protein hydrolysates using the structural descriptors of antioxidant peptides. Antioxidant capacity (AOC) of amino acids and tyrosine-containing peptides was determined by Trolox Equivalent AOC assay. The following structural descriptors of tyrosine-containing antioxidant peptides were disclosed: preferred N-terminal Y position, presence of sequences (YH, MY) with intermolecular synergistic effects between neighboring redox-active a.a.r., presence of KY sequence with positive effect of positively charged K residue on antioxidant properties of tyrosine residue. Based on those descriptors, 16 novel antioxidant peptides were identified in poultry protein hydrolysates (PH) obtained by enzymatic conversion of meat and bone trimmings. Further in vivo experiments indicated essential role of antioxidant peptides for maintaining of antioxidant status in central nervous system. Overall, the findings demonstrated the feasibility of the strategy proposed for screening of antioxidant peptides in protein hydrolysates.

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Acknowledgments

Authors acknowledge the Center of Collective Use at N.M. Emanuel Institute of Biochemical Physics of the Russian Academy of Sciences (IBCP RAS) for LC-MSMS analysis.

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Authors and Affiliations

  1. A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky Prospect 33 Build. 2, Moscow, 119071, Russian Federation

    Ilya V. Nikolaev, Anna A. Torkova & Olga V. KorolevaKoroleva

  2. N.M. Emanuel Institute of Biochemical Physics of the Russian Academy of Sciences, Kosygina Street 4, Moscow, 119334, Russian Federation

    Alexey S. Kononikhin

  3. Department of Food Science, University of Parma, Parco Area delle Scienze 17/a, Parma, 43124, Italy

    Stefano Sforza

Authors
  1. Ilya V. Nikolaev
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  2. Alexey S. Kononikhin
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  3. Anna A. Torkova
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  4. Stefano Sforza
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  5. Olga V. KorolevaKoroleva
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Corresponding author

Correspondence to Olga V. KorolevaKoroleva .

Editor information

Editors and Affiliations

  1. Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

    Viktor Nedović

  2. Faculty of Health Sciences, University of Primorska, Izola, Izola, Slovenia

    Peter Raspor

  3. Institute of Food Technology (FINS), University of Novi Sad, Novi Sad, Serbia

    Jovanka Lević

  4. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

    Vesna Tumbas Šaponjac

  5. Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

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© 2016 Springer International Publishing Switzerland

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Nikolaev, I.V., Kononikhin, A.S., Torkova, A.A., Sforza, S., KorolevaKoroleva, O.V. (2016). The Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates. In: Nedović, V., Raspor, P., Lević, J., Tumbas Šaponjac, V., Barbosa-Cánovas, G. (eds) Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24040-4_8

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