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Plant Bioactive Peptides

From Oilseed, Legume, Cereal, Fruit, and Vegetable

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Handbook of Food Bioactive Ingredients

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Abstract

Plant peptides are very interesting potential functional ingredients and a good alternative to animal sources due to their high availability of sources, low costs, and reduced environmental impact. In this way, a lot of effort is devoted to the studies of health beneficial properties of peptides derived from plant proteins which have been increasing and becoming more complex in the last decades. This chapter is focused on the bioactive properties of peptides from three groups of seeds (cereals and pseudo-cereals, legumes, oilseeds) and fruits and vegetables. Main results from in silico, in vitro, and in vivo (animal models) studies are presented. The main bioactivities informed in all cases are antihypertensive (mainly inhibition of the angiotensin-converting enzyme and other mechanisms in some cases), antioxidant (free radical scavenging, metal chelation, modulation of antioxidant enzymes and glutathione content, among others), inhibition of enzymes associated with type 2 diabetes development, and antitumor (the same sequence has been found in several kinds of seeds). Hypocholesterolemic, antithrombotic, immunomodulatory, antimicrobial, and other activities have been also reported for some plant sources. Development of foodstuffs containing bioactive plant protein/peptides, the evaluation of bioavailability and the mechanisms of action, human intervention studies, and approbation of health claims will require a lot of work in the future.

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Authors and Affiliations

  1. Laboratorio de Investigación, Desarrollo e innovación en Proteínas Alimentarias (LIDiPA), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET, CICPBA, UNLP, La Plata, Argentina

    María Cristina Añón, Alejandra Quiroga, Adriana Scilingo & Valeria Tironi

Authors
  1. María Cristina Añón
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  2. Alejandra Quiroga
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  3. Adriana Scilingo
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  4. Valeria Tironi
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Corresponding author

Correspondence to Valeria Tironi .

Editor information

Editors and Affiliations

  1. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  2. Riddet Institute, Massey University, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

Section Editor information

  1. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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Añón, M.C., Quiroga, A., Scilingo, A., Tironi, V. (2023). Plant Bioactive Peptides. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-031-28109-9_18

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