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Review
. 2016 Jan 12;21(1):72.
doi: 10.3390/molecules21010072.

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

Tang-Bin Zou  1 , Tai-Ping He  2 , Hua-Bin Li  3 , Huan-Wen Tang  4 , En-Qin Xia  5
Affiliations
Review

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

Tang-Bin Zou et al. Molecules. .

Abstract

Peptides derived from dietary proteins, have been reported to display significant antioxidant activity, which may exert notably beneficial effects in promoting human health and in food processing. Recently, much research has focused on the generation, separation, purification and identification of novel peptides from various protein sources. Some researchers have tried to discover the structural characteristics of antioxidant peptides in order to lessen or avoid the tedious and aimless work involving the ongoing generated peptide preparation schemes. This review aims to summarize the current knowledge on the relationship between the structural features of peptides and their antioxidant activities. The relationship between the structure of the precursor proteins and their abilities to release antioxidant fragments will also be summarized and inferred. The preparation methods and antioxidant capacity evaluation assays of peptides and a prediction scheme of quantitative structure-activity relationship (QSAR) will also be pointed out and discussed.

Keywords: antioxidant peptides; proteins; structure-activity relationship.

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Conflict of interest statement

The author declares no conflict of interest.

Figures

Figure 1
Figure 1
Preparation and identification of the novel antioxidant peptides from natural proteins. Note: the dotted line means that the process doesn’t always happen. The abbreviated indexes are: ORAC—Oxygen Radical Absorbance Capacity assay; TRAP—Total Radical trapping Antioxidant Parameter; TEAC—Trolox Equivalent Antioxidant Capacity; FRAP—Ferric ion-Reducing Antioxidant Power; DPPH—DiPhenyl-1–PicrylHydrazyl; CECC—Carnosine Equivalent iron Chelation Capacity; LC-MS/MS—liquid chromatography mass chromatography/mass chromatography.
Figure 2
Figure 2
The molecular weight of 42 antioxidant peptides in Table 1.
Figure 3
Figure 3
The percentage of each amino acid in the total AAs from 42 antioxidant peptides.
Figure 4
Figure 4
The chemical structures of five antioxidant amino acids with ring.
See this image and copyright information in PMC

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