Peptides as antioxidants and carbonyl quenchers in biological model systems

References

• Peña-Ramos EA, Xiong YL. Antioxidant activity of soy protein hydrolysates in a liposomal system. J Food Sci 2002; 67: 2952–2956
   Web of Science ®Google Scholar
• Gibbs BF, Zougman A, Masse R, Mulligan C. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Res Int 2004; 37: 123–131
   Web of Science ®Google Scholar
• Park EY, Morimae M, Matsumura Y, Nakamura Y, Sato K. Antioxidant activity of some protein hydrolysates and their fractions with different Isoelectric points. J Agric Food Chem 2008; 56: 9246–9251
   Google Scholar
• Kong BH, Xiong YLL. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. J Agric Food Chem 2006; 54: 6059–6068
   PubMed Web of Science ®Google Scholar
• Mendis E, Rajapakse N, Kim SK. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. J Agric Food Chem 2005; 53: 581–587
   PubMed Web of Science ®Google Scholar
• Rajapakse N, Mendis E, Byun HG, Kim SK. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. J Nutr Biochem 2005; 16: 562–569
   PubMed Web of Science ®Google Scholar
• Suetsuna K. Antioxidant peptides from the protease digest of prawn (Penaeus japonicus) muscle. Mar Biotechnol 2000; 2: 5–10
   PubMed Web of Science ®Google Scholar
• Je JY, Qian ZJ, Byun HG, Kim SK. Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem 2007; 42: 840–846
   Web of Science ®Google Scholar
• Je JY, Qian ZJ, Kim SK. Antioxidant peptide isolated from muscle protein of bullfrog, Rana catesbeiana shaw. J Med Food 2007; 10: 401–407
   PubMed Web of Science ®Google Scholar
• Peña-Ramos EA, Xiong YLL, Arteaga GE. Fractionation and characterisation for antioxidant activity of hydrolysed whey protein. J Sci Food Agric 2004; 84: 1908–1918
   Web of Science ®Google Scholar
• Rossini K, Norena CPZ, Cladera-Olivera F, Brandelli A. Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT—Food Sci Technol 2009; 42: 862–867
   Web of Science ®Google Scholar
• Flaczyk E, Amarowicz R, Korczak J. Antioxidant activity of protein hydrolyzates from by-products of the food industry. J Food Lipids 2003; 10: 129–140
   Google Scholar
• Hernandez-Ledesma B, Davalos A, Bartolome B, Amigo L. Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS. J Agric Food Chem 2005; 53: 588–593
   PubMed Web of Science ®Google Scholar
• Diaz M, Decker EA. Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beef. J Agric Food Chem 2004; 52: 8208–8213
   PubMed Web of Science ®Google Scholar
• Moure A, Dominguez H, Parajo JC. Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochem 2006; 41: 447–456
   Web of Science ®Google Scholar
• Rival SG, Boeriu CG, Wichers HJ. Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition. J Agric Food Chem 2001; 49: 295–302
   PubMed Web of Science ®Google Scholar
• Sakanaka S, Tachibana Y, Ishihara N, Juneja LR. Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates. J Agric Food Chem 2005; 53: 464–468
   PubMed Web of Science ®Google Scholar
• Klompong V, Benjakul S, Kantachote D, Hayes KD, Shahidi F. Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme. Int J Food Sci Technol 2008; 43: 1019–1026
   Web of Science ®Google Scholar
• Halliwell B, Gutteridge JMC. Lipid peroxidation: a radical chain reaction. Free radicals in biology and medicine, B Halliwell, JMC Gutteridge. Clarendon Press, Oxford 1989; 188–276
   Google Scholar
• Chen HM, Muramoto K, Yamauchi F. Structural-analysis of antioxidative peptides from soybean β-conglycinin. J Agric Food Chem 1995; 43: 574–578
   Web of Science ®Google Scholar
• Bar-Or D, Thomas GW, Rael LT, Lau EP, Winkler JV. Asp-Ala-His-Lys (DAHK) inhibits copper-induced oxidative DNA double strand breaks and telomere shortening. Biochem Biophys Res Commun 2001; 282: 356–360
   PubMed Web of Science ®Google Scholar
• Mendis E, Rajapakse N, Byun HG, Kim SK. Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sci 2005; 77: 2166–2178
   PubMed Web of Science ®Google Scholar
• Elias RJ, Kellerby SS, Decker EA. Antioxidant activity of proteins and peptides. Crit Rev Food Sci Nutr 2008; 48: 430–441
   PubMed Web of Science ®Google Scholar
• Davies MJ, Dean RT. Radical-mediated protein oxidation—From chemistry to medicine. Oxford University Press, New York 1997
   Google Scholar
• Grimsrud PA, Xie HW, Griffin TJ, Bernlohr DA. Oxidative stress and covalent modification of protein with bioactive aldehydes. J Biol Chem 2008; 283: 21837–21841
   PubMed Web of Science ®Google Scholar
• Aldini G, Dalle-Donne I, Facino RM, Milzani A, Carini M. Intervention strategies to inhibit protein carbonylation by lipidoxidation-derived reactive carbonyls. Med Res Rev 2007; 27: 817–868
   PubMed Web of Science ®Google Scholar
• Stadtman ER, Levine RL. Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids 2003; 25: 207–218
   PubMed Web of Science ®Google Scholar
• Poli G, Schaur RJ. 4-hydroxynonenal in the pathomechanisms of oxidative stress. IUBMB Life 2000; 50: 315–321
   PubMed Web of Science ®Google Scholar
• Yuan Q, Zhu X, Sayre LM. Chemical nature of stochastic generation of protein-based carbonyls: metal-catalyzed oxidation versus modification by products of lipid oxidation. Chem Res Toxicol 2007; 20: 129–139
   PubMed Web of Science ®Google Scholar
• Kristiansen KR, Otte J, Ipsen R, Qvist KB. Large-scale preparation of β-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography. Int Dairy J 1998; 8: 113–118
   Google Scholar
• Rødtjer A, Skibsted LH, Andersen ML. Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace. Food Chem 2006; 99: 6–14
   Web of Science ®Google Scholar
• Hu M, Skibsted LH. Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera). Food Chem 2002; 76: 327–333
   Web of Science ®Google Scholar
• Roberts WG, Gordon MH. Determination of the total antioxidant activity of fruits and vegetables by a liposome assay. J Agric Food Chem 2003; 51: 1486–1493
   PubMed Web of Science ®Google Scholar
• Dean RT, Hunt JV, Grant AJ, Yamamoto Y, Niki E. Free radical damage to proteins: the influence of the relative localization of radical generation, antioxidants, and target proteins. Free Radic Biol Med 1991; 11: 161–168
   PubMed Web of Science ®Google Scholar
• Baron CP, Berner L, Skibsted LH, Refsgaard HHF. Evaluation of activity of selected antioxidants on proteins in solution and in emulsions. Free Radic Res 2005; 39: 777–785
   PubMed Web of Science ®Google Scholar
• Levine RL, Garland D, Oliver CN, Amici A, Climent I, Lenz AG, Ahn BW, Shaltiel S, Stadtman ER. Determination of carbonyl content in oxidatively modified proteins. Methods Enzymol 1990; 186: 464–478
   PubMed Web of Science ®Google Scholar
• Fagan JM, Sleczka BG, Sohar I. Quantitation of oxidative damage to tissue proteins. Int J Biochem Cell Biol 1999; 31: 751–757
   PubMed Web of Science ®Google Scholar
• Johnson GD. Correlation of color and constitution. 1. 2,4-Dinitrophenylhydrazones. J Am Chem Soc 1953; 75: 2720–2723
   Google Scholar
• Hatate H, Hama Y, Araki T, Suzuki N. Enhancement of antioxidative activity of α-tocopherol and sodium ascorbate using tetrapeptide prepared from bovine serum albumin hydrolysates. Food Sci Technol Int Tokyo 1997; 3: 46–48
   Google Scholar
• Saito K, Jin DH, Ogawa T, Muramoto K, Hatakeyama E, Yasuhara T, Nokihara K. Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J Agric Food Chem 2003; 51: 3668–3674
   PubMed Web of Science ®Google Scholar
• Kitts DD. Antioxidant properties of casein-phosphopeptides. Trends Food Sci Technol 2005; 16: 549–554
   Google Scholar
• Kamal-Eldin A, Mäkinen M, Lampi A-M. The challenging contribution of hydroperoxides to the lipid oxidation mechanism. Lipid oxidation pathways, A Kamal-Eldin. AOCS Press, Champaign, IL 2003; 1–35
   Google Scholar
• Hawkins CL, Davies MJ. Generation and propagation of radical reactions on proteins. Biochim Biophys Acta Bioenerg 2001; 1504: 196–219
   PubMed Web of Science ®Google Scholar
• Frankel EN. Oxidation in multiphase systems. Lipid oxidation, EN Frankel. The Oily Press, Bridgewater 2005; 259–297
   Google Scholar
• Barclay LRC, Artz JD, Mowat JJ. Partitioning and antioxidant action of the water-soluble antioxidant, trolox, between the aqueous and lipid phases of phosphatidylcholine membranes—C-14 tracer and product studies. Biochim Biophys Acta Biomembr 1995; 1237: 77–85
   PubMed Web of Science ®Google Scholar
• Porter WL, Black ED, Drolet AM. Use of polyamide oxidative fluorescence test on lipid emulsions—contrast in relative effectiveness of antioxidants in bulk versus dispersed systems. J Agric Food Chem 1989; 37: 615–624
   Web of Science ®Google Scholar
• Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA. Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. J Agric Food Chem 2006; 54: 9565–9572
   PubMed Web of Science ®Google Scholar
• Hirose A, Miyashita K. Inhibitory effect of proteins and their hydolysates on the oxidation of triacylglycerols containing docosahexaenoic acids in emulsion. J Jap Soc Food Sci Technol 1999; 46: 799–805
   Google Scholar
• Graversen HB, Becker EM, Skibsted LH, Andersen ML. Antioxidant synergism between fruit juice and α-tocopherol. A comparison between high phenolic black chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum). Eur Food Res Technol 2007; 226: 737–743
   Web of Science ®Google Scholar
• Barclay LRC, Locke SJ, MacNeil JM. Autoxidation in micelles. Synergism of vitamin C with lipid-soluble vitamin E and water-soluble Trolox. Can J Chem 1985; 63: 366–374
   Web of Science ®Google Scholar
• Wang J, Zhao M, Zhao Q, Jiang Y. Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. Food Chem 2007; 101: 1658–1663
   Web of Science ®Google Scholar