An identified antioxidant peptide obtained from ostrich (Struthio camelus) egg white protein hydrolysate shows wound healing properties

References

• Bedard K, Krause KH. (2007). The NOX family of ROS-generating NADPH oxidases: Physiology and pathophysiology. Physiol Rev 87:245–313
   PubMed Web of Science ®Google Scholar
• Boman HG. (1991). Antibacterial peptides: Key components needed in immunity. Cell 65:205–7
   PubMed Web of Science ®Google Scholar
• Byun HG, Kim SK. (2001). Purification and characterization of angiotensin I converting enzyme (ACE) inhibitory peptides from Alaska pollack (Theragra chalcogramma) skin. Process Biochem 36:1155–62
   Web of Science ®Google Scholar
• Chen C, Pearson AM, Gray JI. (1992). Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chem 43:177–83
   Web of Science ®Google Scholar
• Chen HM, Muramoto K, Yamauchi F. (1995). Structural analysis of antioxidative peptides from soybean beta-conglycinin. J Agric Food Chem 43:574–8
   Web of Science ®Google Scholar
• Chen HM, Muramoto K, Yamauchi F, Nokihara K. (1996). Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J Agric Food Chem 44:2619–23
   Web of Science ®Google Scholar
• Chen HM, Muramoto K, Yamauchi F, et al. (1998). Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J Agric Food Chem 46:49–53
   PubMed Web of Science ®Google Scholar
• Davalos A, Miguel M, Bartolome B, Lopez-Fandino R. (2004). Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Protect 67:1939–44
   PubMed Web of Science ®Google Scholar
• Elias RJ, Kellerby SS, Decker EA. (2008). Antioxidant activity of proteins and peptides. Crit Rev Food Sci 48:430–41
   PubMed Web of Science ®Google Scholar
• Girgih A, Udenigwe C, Aluko R. (2011). In vitro antioxidant properties of hemp seed (Cannabis sativa L.) protein hydrolysate fractions. J Am Oil Chem Soc 88:381–9
   Web of Science ®Google Scholar
• Gu L, Zhao M, Li W, et al. (2012). Chemical and cellular antioxidant activity of two novel peptides designed based on glutathione structure. Food Chem Toxicol 50:4085–91
   PubMedGoogle Scholar
• Haenen HE, Bleijlevens E, Elzerman H, et al. (1996). Cytotoxicity of 2-tert-butyl hydroquinone glutathione conjugates after apical and basolateral exposure of rat renal proximal tubular cell monolayers. Toxicol In Vitro 10:141–8
   PubMedGoogle Scholar
• Halliwell B. (1994). Free radicals, antioxidants, and human disease: Curiosity, cause, or consequence?. Lancet 344:721–4
   PubMed Web of Science ®Google Scholar
• Harman D. (2001). Aging: Overview. Ann NY Acad Sci 928:1–21
   PubMed Web of Science ®Google Scholar
• Hook VY, Burton D, Yasothornsrikul S, et al. (2001). Proteolysis of ProPTHrP(1-141) by “prohormone thiol protease” at multibasic residues generates PTHrP-related peptides: Implications for PTHrP peptide production in lung cancer cells. Biochem Biophys Res Co 285:932–8
   PubMedGoogle Scholar
• Kim SK, Wijesekara I. (2010). Development and biological activities of marine-derived bioactive peptides: A review. J Funct Foods 2:1–9
   Web of Science ®Google Scholar
• Leung PS, Chan YC. (2009). Role of oxidative stress in pancreatic inflammation. Antioxid Redox Signal 11:135–65
   PubMed Web of Science ®Google Scholar
• Li-Chan ECY, Powrie WD, Nakai S. (1995). The chemistry of eggs and egg products. In: Stadelman WJ, Cotterill OJ, eds. Egg Science and Technology, 4th ed. New York: Haworth Press
   Google Scholar
• Li Y, Jiang B, Zhang T, et al. (2008). Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem 106:444–50
   Web of Science ®Google Scholar
• Mashreghi M, Rezazade Bazaz M, Mahdavi Shahri N, et al. (2013). Topical effects of frog “Rana ridibunda” skin secretions on wound healing and reduction of wound microbial load. J Ethnopharmacol 145:793–7
   PubMed Web of Science ®Google Scholar
• Morimura S, Nagata H, Uemura Y, et al. (2002). Development of an effective process for utilization of collagen from livestock and fish waste. Process Biochem 37:1403–12
   Web of Science ®Google Scholar
• Mosmann T. (1983). Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assays. J Immunol Methods 65:55–63
   PubMed Web of Science ®Google Scholar
• Park PJ, Jung WK, Nam KS, et al. (2001). Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk. J Am Oil Chem Soc 78:651–6
   Web of Science ®Google Scholar
• Peñta-Ramos EA, Xiong YL. (2002). Antioxidant activity of soy protein hydrolysates in a liposomal system. J Food Sci 67:2952–6
   Web of Science ®Google Scholar
• Pownall TL, Udenigwe CC, Aluko RE. (2010). Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions. J Agric Food Chem 58:4712–18
   PubMed Web of Science ®Google Scholar
• Qian ZJ, Jung WK, Kim SK. (2008). Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresour Technol 99:1690–8
   PubMed Web of Science ®Google Scholar
• Rajapakse N, Mendis E, Jung WK, et al. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res Int 38:175–82
   Web of Science ®Google Scholar
• Saiga A, Tanabe S, Nishimura T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 51:3661–7
   PubMed Web of Science ®Google Scholar
• Sakanaka S, Tachibana Y. (2006). Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates. Food Chem 95:243–9
   Web of Science ®Google Scholar
• Shahidi F, Zhong Y. (2010). Novel antioxidants in food quality preservation and health promotion. Eur J Lipid Sci Technol 112:930–40
   Web of Science ®Google Scholar
• Singer AJ, Clark RA. (1999). Cutaneous wound healing. New Engl J Med 341:738–46
   PubMed Web of Science ®Google Scholar
• Suetsuna K, Ukeda H, Ochi H. (2000). Isolation and characterization of free radical scavenging activities peptides derived from casein. J Nutr Biochem 11:128–31
   PubMed Web of Science ®Google Scholar
• Tanzadehpanah H, Asoodeh A, Chamani J. (2012). An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates. Food Res Int 49:105–11
   Web of Science ®Google Scholar
• Tironi VA, Añón MC. (2010). Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis. Food Res Int 43:315–22
   Web of Science ®Google Scholar
• Tsuruki T, Kishi K, Takahashi M, et al. (2003). Soymetide, an immunostimulating peptide derived from soybean beta-conglycinin, is an fMLP agonist. FEBS Lett 540:206–10
   PubMed Web of Science ®Google Scholar
• Vermeirssen V, Van Camp J, Verstraete W. (2002). Optimisation and validation of an angiotensin-converting enzyme inhibition assay for the screening of bioactive peptides. J Biochem Biophys Methods 51:75–87
   PubMedGoogle Scholar
• Zhang J, Zhang H, Wang L, et al. (2010). Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS. Food Chem 119:226–34
   Web of Science ®Google Scholar
• Zhong F, Liu J, Ma J, Shoemaker CF. (2007). Preparation of hypocholesterol peptides from soy protein and their hypocholesterolemic effect in mice. Food Res Int 40:661–7
   Web of Science ®Google Scholar
• Zhu L, Chen J, Tang X, Xiong YL. (2008). Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. J Agric Food Chem 56:2714–21
   PubMed Web of Science ®Google Scholar